When we moved to this new apartment, I somehow didn't manage to cook anything decent for the first few days. But we still took our lunch packed in boxes. The lunches usually had soya, paneer, peas, lentils... you get the drift, don't you? Since Amma and Appa were here then, Amma would make dinner each night and that was the only meal which gave us our vegetable fix.
Soya makhani is one such dish that was put together in less than 10 minutes. Thanks to soya chunks and bhuna masala. This is kind of like the vegetarian version of butter chicken, but made completely the cheater's way.
1 cup Soya Nuggets, prepared according to instructions on the pack
1 packet Maggi Bhuna Masala for Gravy Dishes
1/2 cup Milk
1/2 tsp Turmeric Powder
1 tsp Chilli Powder
1 tsp Dried Fenugreek Leaves (Kasuri Methi)
Salt to taste
Heat the bhuna masala in a kadhai and add the chilli powder, turmeric and salt. Fry for a minute.
(If you do not have access to Maggi Bhuna Masala, you could heat a tablespoon of oil, fry the paste of 1 onion along with a teaspoon of ginger garlic paste. After the onion paste is fried for 3-4 minutes, add 2-3 tbsp of tomato puree and cook for 2-3 minutes more.)
Add the milk and bring the mixture to a boil over a low flame. Add the soya nuggets and cook for a couple of minutes. Add the dried fenugreek leaves and take off the flame. Serve hot with rotis.