Soya Chunks Curry Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
166 kcal
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Course
Main Course
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Cuisine
Indian
Soya Chunks Curry Recipe
Description
The recipe begins by soaking or boiling soya chunks to soften and remove excess moisture. Whole spices like cassia cinnamon, black peppercorns, bay leaf, and cumin seeds are toasted in oil to release aroma, followed by sautéing onions, ginger, and garlic until golden brown. Tomato puree and ground spices such as coriander, turmeric, Kashmiri chili powder, garam masala, and salt are added and briefly cooked to deepen the flavors.
Next, the softened soya chunks and green peas are stirred in and cooked further with water to create a thick curry sauce. The Instant Pot sauté and pressure settings help infuse spice flavors quickly while tenderizing the chunks. The curry is finished with fresh cilantro garnish and optional cream to enrich the texture and mellow spice heat.
This curry pairs well with rice or flatbreads and offers a plant-based protein option with balanced spice and vegetable components. Adjust chili powder to control heat intensity. The recipe's flexibility allows omission of green peas or substitution of chunk sizes by cutting larger pieces into smaller bits.
Storing leftovers refrigerated is convenient, and warming gently preserves curry flavor. Cream addition at the end enhances smoothness but is optional depending on dietary preference.
Ingredients
- 1 cup soy chunks also called meal maker or soya nuggets or nutrela. I used mini chunks
- 4.5 cup water divided
- 2 cup green peas frozen
- 1 onion diced, about 1.5 cups
- 1/2 tablespoon ginger grated
- 1/2 tablespoon garlic minced
- 2 tomato medium size, pureed
- cilantro to garnish
Whole Spices
- 1 inch cassia cinnamon aka Dalchini
- 1/2 teaspoon black peppercorns
- 1 bay leaf Tej Patta
- 1 teaspoon cumin seeds aka Jeera
Spices
- 2 teaspoon coriander powder dhaniya powder
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1 teaspoon Kashmiri red chili powder adjust to taste
- 1/2 teaspoon garam masala
- 1 teaspoon salt adjust to taste
Instructions
Preparing Soya Chunks
- Soak soya chunks in 3 cups water overnight. In the morning, strain the water and sqeeze the chunks to remove extra liquid.
- If you want to make the soya chunks instantly, bring 3 cups of water to a boil. Add the soya chunks and leave them in the water till they soften for about 2-3 mintes. Strain the soya chunks in a large strainer and run under cold water for a minute. Squeeze the soya chunks to remove extra liquid.
Preparing soya curry in Instant Pot
- Start the pressure cooker in sauté mode and let it heat. Add oil and whole spices. Sauté for 30 seconds.
- When the cumin seeds change color, add onions, ginger and garlic. Sauté for about 5 minutes until the onions become golden brown while stirring frequently.
- Add tomato puree and spices. Stir and saute for 2 minutes.
- Add the soya chunks and green peas. Saute for about 3 minutes.
- Add 1.5 cups water and stir well. Deglaze the pot by scraping to make sure nothing is stuck to the bottom of the pot. Press cancel and close lid with vent in sealing position.
- Change the instant pot setting to manual or pressure cook mode at high pressure for 3 mins. After the instant pot beeps, quick release the pressure manually.
- Open the pot. Garnish with cilantro and enjoy Soya Curry with roti, naan or rice.
Preparing soya chunks curry in a pan
- Follow the same steps as above in a large pan on medium-high flame. After sautéing soya chunks and green peas, bring to a boil and cover the pan. Cook covered for about 8-10 minutes on low flame, until the soya chunks and green peas are cooked well.
Preparing soya chunks curry in stovetop pressure cooker
- Follow the same steps as above in a large pan on medium-high flame. After sautéing soya chunks and green peas, close lid and pressure cook for one whistle. Let the pressure release naturally.
Notes
- To make the curry creamier, add 2 tablespoons of heavy cream just before finishing the dish.
- If skipping green peas, increase the soya chunks quantity by about ¼ cup to maintain volume.
- Mini soya chunks were used here; if using larger chunks, cut them into smaller pieces after softening for better texture integration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 16g | 32% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 618mg | 26% |
| Potassium | 399mg | 8% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 1285IU | 26% |
| Vitamin C | 41mg | 46% |
| Calcium | 122mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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