Discover a delightful vegetarian alternative with our soya chunks curry, a popular alternative to traditional meat curries. This flavourful dish, featuring soya chunks or meal maker, mirrors the richness of meat-based curries. Soya chunks curry is ideal for pairing with Indian bread recipes like roti and chapati.
Our soya chunks curry is a simple curry made with onions, tomatoes, spices, and herbs. To enrich the taste of the curry, we can add some cashew nut paste or fresh cream. If you want the curry to be more creamy, add some coconut milk. This will also increase the quantity of the curry and enhance its taste.
Soya chunks are widely used in Indian cuisine and are added to a variety of curries and rice recipes. Because these chunks taste very bland, more spices and herbs are necessary to make them taste delicious. We can also use green peas along with soya chunks in this curry.
Soya chunks curry is a delightful side dish for various Indian rice and roti dishes. Follow our detailed recipe, complete with written instructions and a video guide, to master the art of creating this savoury curry. Additionally, it’s versatile enough to complement a variety of other dishes, making it a perfect choice for different occasions.
MEAL MAKER CURRY | SOYA CURRY
Ingredients
- 2 cup Soya / Meal maker
- 2 Bay leaf/ biriyani leaf
- 1 cup Onion (chopped)
- 1 tbsp Ginger garlic paste
- 1 cup Tomato (chopped)
- Salt – as required
- 1/2 tsp Turmeric powder
- 1/2 tsp Cumin powder
- 2 tbsp Coriander powder
- 2 tbsp Kashmiri chilli powder
- 1 tsp Garam masala
- Coriander leaves – for garnishing
- Oil – as required
- Water – as required
Instructions
To prepare soya chunks for curry
- Take enough water in a vessel and add a tsp of salt.
- Add 2 cups of soya chunks and boil for 1 or 2 mins.
- Switch of the flame and leave for 10 mins.
- Once the chunks turns soft clean with cold water and squeeze off the water.
- In a cooker add some oil and add the prepared soya chunks.
- Sauté for few minutes and take them out.
To prepare soya chunks curry
- In the same cooker add some oil, 2 bay leaves, 1 cup of onions, and 1 tbsp of ginger garlic paste. Sauté until onions turn translucent.
- Add 1 cup of tomatoes, required amount of salt and 1/2 tsp of turmeric powder. Saute till the tomatoes turn soft.
- Add 1/2 tsp of cumin powder, 2 tbsps of coriander powder, 2 tsps of Kashmiri chilli powder, and 1 tsp of garam masala. Saute for 2 mins or until the raw smell of the masala goes off.
- Add a cup of water, close the cooker and cook for 2 whistles.
- Mash the curry with a potato masher and add the prepared soya chunks and 1/2 cup of water.
- Close the cooker without weight and cook for 5 minutes in low flame or till oil separates.
Video
Step by step instructions for making soya chunks curry:
1. Prepare the Soya Chunks
- Begin by preparing the soya chunks. Take enough water in a vessel and add a tsp of salt. Add 2 cups of soya chunks and boil for 1 or 2 mins. Switch off the flame and leave for 10 mins.
- Once the chunks turn soft, clean them with cold water. Drain and squeeze out the excess water and set aside.
2. Sauté Soya Chunks
- In a cooker add some oil and add the prepared soya chunks.
- Sauté for a few minutes and take them out.
3. Sauté Aromatics
- In the same pressure cooker, heat 2 tablespoons of oil over medium heat. Add 2 bay leaves, allowing them to sizzle for a few seconds to release their aroma.
- Next, add 1 cup of finely chopped onions and 1 tablespoon of ginger-garlic paste. Sauté this mixture until the onions turn translucent, which should take about 3–4 minutes.
4. Add Tomatoes and Seasonings
- Add 1 cup of finely chopped tomatoes to the cooker, along with salt to taste and 1/2 teaspoon of turmeric powder.
- Sauté until the tomatoes become soft and start to break down. This step should take around 5–7 minutes.
Adding Spice Powders
- Now, add 1/2 teaspoon of cumin powder, 2 tablespoons of coriander powder, 2 teaspoons of Kashmiri chili powder, and 1 teaspoon of garam masala.
- Mix well and sauté the mixture for about 2 minutes, ensuring that the raw aroma of the spices dissipates. Stir continuously to prevent the spices from burning.
- Add a cup of water and close the cooker and cook for 2 whistles.
- Mash the curry with a potato masher.
- Add the soya chunks and water.
- Close the cooker without weight and cook for 5 minutes in low flame or till oil separates.
- Garnish with coriander leaves.
Tips to get perfect curry
- Before using soya chunks, ensure they are properly rehydrated. Squeeze the water and sauté them properly.
- Be mindful not to overcook the soya chunks, as they can become rubbery.
- For a creamy texture, you can add ingredients like cream, yogurt, or coconut milk. Adjust the quantity based on your preference for richness.
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