Soya Chunks Curry
Soya Chunks Curry is a homestyle North Indian curry where soft, spongy soya chunks and green peas soak up a well-cooked onion-tomato masala flavoured with coriander, turmeric and garam masala. The chunks turn juicy and satisfying once they absorb the gravy, giving the curry a hearty bite without any meat. Soya is well known as a concentrated source of plant protein, so this curry can fit into a balanced diet for people looking to add more protein-rich vegetarian options to regular meals, served with roti, paratha, jeera rice or plain steamed rice. Practical tip: squeeze the boiled soya chunks well before adding them to the masala — removing the extra water helps them absorb the gravy instead of diluting it, and it also improves their texture.
Ingredients
14 itemsStep-by-Step Instructions
9 steps-
1
Step 1
Bring 500 ml of the water to a boil in a pan, add the soya chunks, switch off the heat and leave them covered for 10 minutes until they swell and soften.
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2
Step 2
Drain the soya chunks, rinse them once in fresh water, then squeeze each handful firmly to remove as much water as possible. Set aside.
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3
Step 3
Heat the oil in a kadhai or deep pan on medium heat. Add the cumin seeds and let them splutter for a few seconds.
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4
Step 4
Add the finely chopped onion and sauté for 6–7 minutes until golden brown at the edges.
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5
Step 5
Add the ginger-garlic paste and cook for 1 minute until the raw smell goes away.
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6
Step 6
Add the finely chopped or pureed tomatoes and cook for 5–6 minutes, stirring often, until soft and the oil begins to separate at the sides.
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7
Step 7
Lower the heat and add the turmeric powder, red chilli powder, coriander powder and garam masala. Stir for 30 seconds so the spices mix into the masala without burning.
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8
Step 8
Add the squeezed soya chunks, green peas, salt and the remaining 250 ml water. Mix well, cover and simmer on low-medium heat for 10–12 minutes, stirring once or twice, until the chunks are soft, juicy and well coated with gravy.
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9
Step 9
Check the salt, switch off the heat and rest the curry, covered, for 5 minutes. Sprinkle the fresh coriander leaves over the top and serve hot.
Chef's Pro Tip
For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.
Nutrition Facts
Estimated per serving (4)
* Nutritional values are approximate and intended for informational purposes only. Actual values may vary based on ingredient brands and portion sizes.
