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Soya Chunks Curry Recipe
4.9 from 117 votes

Soya Chunks Curry Recipe

Soya Chunks Curry features rehydrated soya chunks cooked with green peas, tomatoes, and aromatic spices including cinnamon, bay leaf, and cumin seeds. The chunks absorb the flavors from tomato puree and spices, creating a savory, mildly spiced curry with a hearty texture. Prepared in an Instant Pot for efficiency, this recipe develops depth in a short time. The curry can be garnished with cilantro and optionally enriched with cream for extra smoothness.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4
Calories: 166 kcal
Course: Main Course
Cuisine: Indian

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
    Cup of Yum
  1. Soak soya chunks in 3 cups water overnight. In the morning, strain the water and sqeeze the chunks to remove extra liquid.
  2. 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
  1. Start the pressure cooker in sauté mode and let it heat. Add oil and whole spices. Sauté for 30 seconds.
  2. 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.
  3. Add tomato puree and spices. Stir and saute for 2 minutes.
  4. Add the soya chunks and green peas. Saute for about 3 minutes.
  5. 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.
  6. 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.
  7. Open the pot. Garnish with cilantro and enjoy Soya Curry with roti, naan or rice. 
Preparing soya chunks curry in a pan
  1. 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
  1. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 166

% 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.