Soya Chunks Curry Recipe

Soya chunks are a fun, delicious, and healthy alternative to vegetables and certain meats. And although, there is nothing that can completely substitute the aforementioned, soya chunks also called nutria-nuggets) is the closest one can get. The ingredient can be used for making a number of dishes like pulao, biryani, sabji or a delicious and rich soya chunks curry.

Soya chunks curry is a decadent preparation that packs a palatable punch with its masala-rich gravy and soft, succulent, and juicy soya chunks that absorb all the flavours of the curry, in turn becoming even yummier. You can tweak the spice level of the gravy according to your taste, but here’s a recipe that features a mildly spiced curry.

Image: Sunshine

Featured Image: Ruchika Randhap

Print Recipe

Soya Chunks Curry Recipe

Votes: 3
Rating: 4.67
You:

Rate this recipe!

Course

Main Dish

Cuisine

Indian

Prep Time

7 minutes

Cook Time

18 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 cup soya chunks
• 2 onions finely chopped
• 1 Sprig Curry Leaves
• 1/4 tsp cumin
• 1 green chili slit
• 1 tsp ginger garlic paste
• 1/4 tsp red chili powder
• 1/2 tsp Garam masala powder
• A pinch of mustard
• a Pinch of Hing
• Oil as needed
• salt to taste
• coriander leaves for garnish
• dessicated coconut to taste shredded
• 1 large tomato diced

Course Main Dish Cuisine Indian Prep Time 7 minutes Cook Time 18 minutes Servings people MetricUS Imperial Ingredients 1 cup soya chunks 2 onions finely chopped 1 Sprig Curry Leaves 1/4 tsp cumin 1 green chili slit 1 tsp ginger garlic paste 1/4 tsp red chili powder 1/2 tsp Garam masala powder A pinch of mustard a Pinch of Hing Oil as needed salt to taste coriander leaves for garnish dessicated coconut to taste shredded 1 large tomato diced

Votes: 3 Rating: 4.67 You: Rate this recipe!

Instructions

1. Bring 3 cups water to a boil and add soya chunks and leave them in hot water till they soften. Discard the water and squeeze off excess from the soya chunks. Rinse them in cold water and repeat squeezing off the excess water. Set this aside for later use.
2. Add oil to a pan, add mustard cumin when they begin to splutter add hing, and curry leaves, onions and green chilies. Fry till the onions turn golden.
3. While the onions fry, grind the tomatoes and coconut.
4. Add ginger garlic paste and fry till the raw smell ebbs.
5. Now add the grinded tomatoes and coconut. Fry till it begins to leave the sides of the pan.
6. Add red chili powder, garam masala, coriander powder, soya chunks and salt.
7. Fry for 3 minutes stirring often, till the meal maker are coated well in the masala.
8. Pour water just enough to make a thick gravy.
9. Bring the water to a boil and cover and cook on a low flame for about 5 to 8 minutes, till soya chunks are cooked well.
10. Garnish soya chunks curry with coriander leaves.
11. Serve.