Soya Xacuti with Ladi Pav

Instructions

1. 1

   Hydrate Soya Chunks

   • Bring 4-5 cups of water to a rolling boil in a pot. Add the soya chunks and cook for 5 minutes.
   • Turn off the heat and let them soak for another 10-15 minutes until fully softened.
   • Drain the water and rinse the chunks under cold running water. Squeeze out every drop of excess water from each chunk to ensure they absorb the curry flavors. Set aside.
2. 2

   Roast Spices & Coconut

   • In a dry, heavy-bottomed pan over low-medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon, star anise, stone flower, and dried red chillies.
   • Roast for 2-3 minutes, stirring constantly, until they become fragrant. Add the poppy seeds and roast for another 30 seconds. Transfer the spices to a plate to cool.
   • In the same pan, add the grated coconut. Roast on low heat, stirring continuously for 6-8 minutes, until it turns a deep, uniform golden-brown. This step is crucial for the authentic flavor. Remove and let it cool completely.
3. 3

   Grind the Masala Paste

   • Combine the cooled roasted spices, toasted coconut, and nutmeg powder in a high-speed blender.
   • Add 3-4 tablespoons of water and grind to a thick, fine paste. Add more water, one tablespoon at a time, if needed to achieve a smooth consistency.
4. 4

   Prepare the Curry Base

   • Heat oil in a large kadai or pan over medium heat. Add the finely chopped onions and sauté for 8-10 minutes until they are soft and golden brown.
   • Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
5. 5

   Cook the Soya Xacuti

   • Add the ground Xacuti paste and turmeric powder to the pan. Sauté on low-medium heat for 5-7 minutes, stirring frequently, until the masala darkens and oil begins to separate at the edges.
   • Add the squeezed soya chunks and mix well to coat them thoroughly with the masala.
6. 6

   Simmer and Finish

   • Pour in 1.5 cups of water, tamarind paste, grated jaggery, and salt. Stir everything together.
   • Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 10-12 minutes, allowing the soya chunks to absorb the rich gravy.
   • Check seasoning and adjust if needed. Garnish with fresh coriander leaves and serve hot.