Meal Maker Masala Recipe in Tamil

Ingredients

• 6 tablespoons Vegetable Oil (divided, use neutral oil like sunflower or canola)
• 2 tablespoons Raw Peanuts (whole, lightly roasted in oil)
• 2 pieces Garlic Cloves (peeled and sliced)
• 1 teaspoon Fresh Ginger (finely grated)
• 1.5 pieces Onion (1 large onion sliced, ½ onion finely chopped)
• 0.25 cup Fresh Grated Coconut (coarse grated, preferably fresh)
• 1 piece Tomato (medium, chopped)
• 100 grams Soy Chunks (Soy Granules) (dry, soak in hot water for 10 minutes then boil)
• 8 cups Water (for soaking, boiling soy and making gravy)
• 2 pieces Bay Leaf
• 2 pieces Cloves
• 2 pieces Green Cardamom Pods
• 0.5 piece Cinnamon Stick (half a stick)
• 0.5 teaspoon Cumin Seeds
• 1 tablespoon Coriander Powder
• 1 teaspoon Garam Masala
• 2 teaspoons Red Chili Powder (regular hot chili powder)
• 3 teaspoons Kashmiri Chili Powder (for color and mild heat)
• to taste Salt
• 2 tablespoons Fresh Cilantro Leaves (chopped for garnish)

Instructions

1. Soak and Boil Soy Chunks

   Place 100 g dry soy chunks in a bowl, cover with hot water and let soak for 10 minutes. Drain, then add to a saucepan of boiling water and cook for 15‑18 minutes until soft. Drain and set aside.

   Time: PT20M

   Temperature: high heat

2. Prepare the Aromatic Base

   Heat 2 Tbsp oil in a large skillet over medium heat. Add 2 Tbsp raw peanuts, 2 sliced garlic cloves and 1 tsp grated ginger; sauté 2 minutes until fragrant.

   Time: PT5M

   Temperature: medium

3. Sauté Onions and Coconut

   Add the sliced whole onion and ¼ cup grated coconut to the skillet. Cook, stirring frequently, until the onion turns light golden and the coconut releases its aroma, about 5 minutes.

   Time: PT5M

   Temperature: medium

4. Add Tomato

   Add the chopped tomato and sauté for another 3 minutes until it softens and the oil begins to separate.

   Time: PT3M

   Temperature: medium

5. Blend the Masala

   Transfer the skillet contents to a blender, add ½ cup water and blend to a smooth paste. Set aside.

   Time: PT5M

6. Temper Whole Spices

   In a clean saucepan, heat the remaining 4 Tbsp oil over medium heat. Add 2 bay leaves, 2 cloves, 2 green cardamom pods, and half a cinnamon stick; fry 30 seconds until aromatic.

   Time: PT2M

   Temperature: medium

7. Add Cumin and Onions

   Add ½ tsp cumin seeds; let them sizzle. Then add the previously sliced whole onion followed by the remaining ½ onion (finely chopped). Sauté until the onions turn translucent, about 4 minutes.

   Time: PT4M

   Temperature: medium

8. Incorporate Dry Spice Powders

   Stir in 1 Tbsp coriander powder, 1 tsp garam masala, 2 tsp regular red chili powder and 3 tsp Kashmiri chili powder. Cook 1 minute, stirring constantly.

   Time: PT1M

   Temperature: medium

9. Add Blended Masala Paste

   Pour the blended onion‑coconut‑tomato paste into the saucepan. Mix well and cook for 2 minutes until the raw aroma disappears.

   Time: PT2M

   Temperature: medium

10. Create the Gravy

    Add 1 cup water (adjust more if a thinner gravy is desired) and salt to taste. Bring to a gentle boil, stirring occasionally.

    Time: PT5M

    Temperature: medium

11. Simmer Soy Chunks

    Add the boiled soy chunks to the gravy. Reduce heat to low, cover, and simmer for 15‑18 minutes, allowing the soy to absorb the spices.

    Time: PT18M

    Temperature: low

12. Finish and Garnish

    Turn off the heat, sprinkle 2 Tbsp chopped cilantro and give a final stir. Let the curry rest for 2 minutes before serving.

    Time: PT2M

Nutrition Facts

Calories

300

Protein

15 g

Carbohydrates

22 g

Fat

12 g

Fiber

5 g