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soya chunks recipe-1

Soya Chunks Recipe

Soya chunks curry is a protein-rich, vegetarian Indian dish made with soya chunks simmered in a spiced tomato-onion gravy. It is hearty, healthy, and perfect with rice or roti.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Indian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 100 grams soya chunks dry weight
  • 1 liter water for boiling soya chunks
  • 2 medium onion about 200 grams, finely chopped
  • 2 medium tomato about 180 grams, pureed
  • 1 piece green chili finely chopped (optional)
  • 1 tablespoon ginger-garlic paste
  • 2 tablespoons cooking oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 1/2 teaspoons coriander powder
  • 1 teaspoon garam masala
  • 1 1/2 teaspoons salt or to taste
  • 2 tablespoons fresh coriander leaves chopped
  • 1 cup water for gravy (240 ml)

Equipment

  • 1 Medium saucepan
  • 1 Large frying pan or kadhai
  • 1 Small bowl
  • 1 Cutting board
  • 1 Stirring spoon

Method
 

  1. Boil 1 liter of water in a medium saucepan. Add soya chunks and a pinch of salt. Boil for 8 minutes, stirring occasionally.
  2. Drain the soya chunks, rinse with cold water, and squeeze out excess water. Set aside.
  3. Heat oil in a large frying pan over medium heat. Add cumin seeds and let them crackle.
  4. Add finely chopped onions to the pan and sauté for 5-6 minutes until golden brown.
  5. Add ginger-garlic paste and chopped green chili. Sauté for 1 minute until the raw smell disappears.
  6. Add pureed tomatoes and cook for 4-5 minutes, stirring until the oil separates.
  7. Add turmeric, red chili powder, coriander powder, and salt. Mix well and cook for another 2 minutes.
  8. Add the squeezed soya chunks to the pan and stir to coat with the masala.
  9. Pour in 1 cup of water, mix, cover, and simmer on low heat for 10 minutes.
  10. Add garam masala and chopped coriander leaves. Stir and cook uncovered for 2 minutes.
  11. Adjust salt if needed and serve hot with rice or roti.

Notes

For extra creaminess, add 2 tablespoons of cashew paste along with tomatoes.
You can make the gravy thicker or thinner by adjusting water quantity.
This curry keeps well in the fridge for up to 2 days; reheat before serving.