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Soya Chunks Potato Curry | Meal Maker Curry

A simple, easy, and delicious soya chunks curry or gravy dish prepared with staple pantry ingredients. It is gluten-free, nut-free and completely vegan.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 2 people
Course: Side Dish , Lunch
Cuisine: Indian

Ingredients

  • 1 cup soya chunks
  • 1 large potato peeled and cut into big cubes
  • 2.5 tablespoon oil
  • 1 bay leaf
  • 1 finely chopped onion medium-sized
  • 1 teaspoon Ginger-Garlic Paste
  • ½ teaspoon turmeric powder
  • ½ teaspoon Kashmiri red chili powder non-spicy
  • 1 chopped tomato medium-sized
  • salt to taste
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 cup warm water
  • 1-2 slitted green chili
  • ⅓ teaspoon garam masala powder
  • 2 tablespoon chopped coriander/cilantro fresh

Instructions

    Cup of Yum
  1. Soak soya chunks in enough hot water and salt for 15 minutes or until soft.
  2. Then squeeze the water from the soya chunks and set aside.
  3. Heat oil in a pan or kadhai. Add potato cubes and saute over medium flame until slightly golden.
  4. Once done remove potatoes from oil and set aside.
  5. In the same pan, add bay leaf, chopped onions. Saute until onions turn lightly golden.
  6. Add ginger-garlic paste and saute until the raw smell goes.
  7. Add turmeric powder, chili powder and saute. Sprinkle a dash of water if required.
  8. Add chopped tomato, followed by salt. Stir until the tomato becomes mushy and oil separates.
  9. Add cumin powder and coriander powder. Stir to mix.
  10. Add soya chunks and fried potatoes. Stir for a minute over high flame.
  11. Add warm water. Mix well. Cover and cook over simmer flame 8-10 minutes or until potatoes are cooked and the gravy reaches the required consistency. Add the green chili in between.
  12. Add garam masala powder and chopped coriander. Stir to mix.
  13. Cover and allow the curry to rest for 5 minutes.
  14. Soya chunks curry is ready to serve. Serve hot with rice or roti.

Notes

  • Always use good quality soya chunks for the best taste.
  • Make sure the soya nuggets are soft enough before squeezing the water.
  • Soya nuggets can be soaked in plain water overnight.
  • Potatoes can be skipped. Just make sure to cook the soya nuggets for 8-10 minutes to soak all the flavors.
  • Adjust chili as per your tolerance.