Soya Chunks Curry Recipe | Meal Maker Curry
Soya Chunks Curry with Curd is a healthy, protein-rich Indian curry made without tomatoes, perfect for vegetarians and vegans looking for a nutritious meal option. This flavorful soya chunk recipe combines tender soya nuggets with a creamy yogurt-based gravy, seasoned with aromatic Indian spices like cumin, turmeric, and garam masala. The dish is light yet satisfying, easy to make for a quick dinner, and pairs beautifully with steamed basmati rice, jeera rice, chapati, or naan. Whether you call them soya nuggets, meal maker curry, or textured vegetable protein curry, this wholesome preparation is a delicious way to include plant-based protein in your diet.
What is Soya Chunks?
Soya chunks, also known as soya nuggets, meal maker, are made from defatted soy flour after the extraction of soybean oil. They are an excellent source of vegetarian protein, often used in Indian vegetarian cooking as a healthy alternative to meat. Rich in dietary fiber, vitamins, and minerals, soya chunks are low in fat and cholesterol-free, making them a popular choice in weight-loss diets and high-protein meal plans. Once soaked in hot water, they become soft, chewy, and sponge-like, ready to absorb the flavors of spices, gravies, and marinades. In Indian cuisine, they are used in soya curry, soya pulao, biryani, stir-fries, and even snacks.
Ingredients and Substitutes
- Soya Chunks: I use 1 cup of soaked and drained soya chunks. You can also use firm tofu or paneer cubes as a substitute.
- Curd (Yogurt): Whisked curd adds creaminess and a mild tang to the gravy. I am using ¼ cup whisked curd to coat the chunks and make the curry creamy. You can also use Greek yogurt, hung curd, or coconut yogurt.
- Onion: I am using 1 large onion but you can also use shallots or store-bought onion paste.
- Green Chili: I use 1 green chili for mild heat. For variations, red chili flakes or a small pinch of cayenne powder work well.
- Ginger-Garlic Paste: I use 1 tsp ginger-garlic paste for aroma. You can also use ½ tsp each of grated ginger and minced garlic.
- Oil: You can also use ghee, coconut oil, or any neutral oil.
- Cumin Seeds: It adds a warm, earthy aroma when tempered in oil. Caraway seeds or fennel seeds can be substituted if preferred.
- Garam Masala: I use ½ tsp garam masala at the end for aroma. You can also use curry powder if garam masala is not available.
- Turmeric Powder: I use ¼ tsp turmeric for color and subtle flavor. You can omit it if needed.
- Red Chili Powder: It adds mild spiciness. You can also use paprika or cayenne powder.
- Salt: Added to taste, it enhances the overall flavor. Himalayan pink salt or a small amount of soy sauce can be alternatives.
- Water: ½–1 cup water is used to adjust the consistency of the gravy. Vegetable broth or coconut milk can be used for a richer flavor.
- Fresh Coriander: I garnish with fresh coriander leaves. Chopped fresh coriander leaves add freshness and color. Fresh mint leaves or dried coriander (kasuri methi) can also be used.
How to Make Soya Chunks Curry (Stepwise photos)
Marinate the Soya Chunks
1. Take the soaked and drained soya chunks and place them in a bowl. Add whisked curd, turmeric powder, red chili powder, salt, and ginger-garlic paste. Mix thoroughly so that every piece is coated evenly. Let the soya chunks sit for at least 10–15 minutes, allowing them to absorb the spices and yogurt, which will make them flavorful and tender during cooking.
2. Heat 1 tablespoon of oil in a pan over medium heat. Add the roughly chopped onion and green chili. Sauté for 4–5 minutes until the onions soften and turn slightly golden.
3. Remove from heat and blend this mixture into a smooth paste using a hand blender or mixer. This paste will form the creamy and aromatic base of the curry.
4. In the same pan, heat the remaining tablespoon of oil. Add cumin seeds and let them splutter for a few seconds until fragrant. Pour in the blended onion paste and cook on medium heat for 5–6 minutes, stirring occasionally, until the raw smell of the onion disappears and the mixture thickens slightly.
Add the Marinated Soya Chunks
5. Add the curd-coated soya chunks to the pan and mix gently to ensure each chunk is coated with the onion paste. Sauté for 3–4 minutes so that the flavors meld together and the chunks absorb the spices.
Simmer the Curry
6. Pour in ½ to 1 cup of water, depending on how thick or thin you want the gravy. Cover the pan and let it simmer on low heat for 8–10 minutes. This allows the soya chunks to soften fully and soak up the tangy yogurt flavor. Towards the end, sprinkle garam masala over the curry and stir gently to combine.
7. Turn off the heat and garnish the curry with fresh coriander leaves. Serve this creamy, protein-rich soya chunks curry hot with roti, paratha, or steamed rice for a wholesome, satisfying meal.
Serving Suggestions for Soya Chunks Curry
This creamy soya chunks curry pairs wonderfully with a variety of rice dishes. The mild tang from curd and the Indian spices complement plain or steamed basmati rice. For extra aroma, serve this soya curry with jeera rice (cumin rice) or ghee rice, which add a subtle fragrance to the meal. Pair it with vegetable pulao or lemon rice for a vibrant, flavorful plate.
For bread lovers, this curry makes an excellent accompaniment to soft phulkas, roti, chapati, or tawa paratha. On special occasions, serve it with buttery naan, laccha paratha, or missi roti to turn this simple soya nugget curry into a restaurant-style Indian dinner.
You can also include this soya chunks curry in an Indian thali. Pair it with a dry sabzi like aloo jeera, aloo gobi or bhindi masala, a dal such as dal fry, dal tadka, and a cooling side like cucumber raita or boondi raita. Adding papad, pickle, and salad on the side turns it into a wholesome, balanced, and satisfying meal.
If you’re looking for a lighter option, serve this soya chunks curry with multigrain roti, brown rice, or quinoa for a nutrient-dense plate. Pair it with millet-based breads like jowar roti or bajra roti for a gluten-free alternative. Keep a bowl of fresh vegetable salad, a small bowl of sprout chaat, or lightly sautéed greens to a complete high-protein vegetarian meal that’s perfect for lunch or dinner.
FAQ
Yes, you can replace curd with coconut milk or cashew paste for a dairy-free alternative. This will give the curry a rich and creamy texture without the tanginess of yogurt.
Yes, soya chunks are an excellent source of plant-based protein, low in fat, and rich in dietary fiber. They are a great addition to vegetarian and vegan diets, especially for those looking to increase their protein intake.
It’s best to use plain, unsweetened curd or yogurt. Flavored or sweetened varieties will change the taste of the curry and may not complement the spices well.
Increase the amount of red chili powder or add a chopped green chili. You can also sprinkle some crushed black pepper for extra heat.
Recipe Card
Soya Chunks Curry Recipe
Equipment
- 1 Deep frying pan
- 1 Spatula for stirring the curry while cooking
- 2 Measuring Cups & Spoons1
- 1 Chopping Board & Knife
- 1 Large Bowl for soaking soya chunks in hot water
- 1 Colander/Sieve to drain and rinse the soaked soya chunks
- 4 Serving bowl
Ingredients
- 1½ cups soya chunks soaked in hot water until soft
- 1 cup curd yogurt, fresh and whisked until smooth
- 2 medium onions finely chopped
- 1 tablespoon ginger-garlic paste
- 1 green chili finely chopped (adjust to taste)
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder adjust to taste
- ½ teaspoon garam masala
- ½ teaspoon cumin seeds
- 2 tablespoons fresh coriander leaves chopped
- 2 tablespoons oil or ghee
- Salt to taste
- Water as required for gravy
Instructions
- Add the soya chunks to hot water and soak for 10–12 minutes until they turn soft. Drain, rinse with fresh water, and gently squeeze out excess water.
- Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and green chili. Cook for a minute until the raw aroma fades.
- Add turmeric powder, coriander powder, and red chili powder, then sauté for 30 seconds to release flavors.
- Reduce the flame to low and slowly add whisked curd, stirring continuously to prevent curdling. Cook for 2–3 minutes until the oil begins to separate.
- Mix in the soaked soya chunks and coat them with the spiced curd mixture. Add a little water for gravy consistency. Cover and cook for 7–8 minutes, allowing the chunks to absorb the flavors.
- Sprinkle garam masala and fresh coriander leaves. Stir well, turn off the flame, and let it rest for 2–3 minutes before serving.
Notes
- Whisk the curd well to ensure a smooth Soya Chunks Curry gravy.
- Always lower the heat when adding curd to avoid curdling.
- You can also add crushed kasuri methi for a more restaurant-style aroma.
