Soya Chunks Curry Recipe | Meal Maker Curry
Soya Chunks Curry with curd is a healthy, protein-rich Indian curry, perfect for vegetarians and vegans looking for a nutritious meal option. This flavorful soya chunk recipe combines tender soy nuggets with a creamy yogurt-based gravy, seasoned with aromatic Indian spices.
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. It is rich in soy protein and flavored with Indian spices like cumin, turmeric, and garam masala. 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)
1. Begin by placing the soaked and drained soya chunks (soy protein) in a bowl. Mix them with whisked curd, turmeric powder, red chili powder, salt, and ginger-garlic paste. Allow to marinate for a flavorful high-protein vegetarian recipe.
2. Next, heat oil in a pan, add chopped onion and green chili, and sauté until golden. Blend into a smooth paste to form the creamy base of this vegetarian Indian curry.
3. Then warm another tablespoon of oil in the same pan, add cumin seeds, and let them splutter. Stir in the onion paste and cook for 5–6 minutes until aromatic.
4. Now add the marinated soya chunks and sauté for 3–4 minutes, letting the spices coat them evenly for a delicious Indian gravy dish.
5. After that, pour ½–1 cup water, cover with lid, and simmer on low heat for 8–10 minutes until the soya chunks soften. You can sprinkle garam masala to boost the authentic Indian curry flavor.
6. Finally, garnish with fresh coriander leaves and serve hot. This protein-rich curry is a wholesome choice for vegetarians and fitness lovers looking for a soy protein curry.
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. Adding papad, pickle, and salad on the side turns it into a wholesome, balanced, and satisfying meal. 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.
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.
Frequently asked questions
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
- Boil 2 cups of water with a pinch of salt, add 1 ½ cups soya chunks, and let them sit for 10 minutes. Drain and squeeze out excess water. Place the soaked soya chunks in a bowl, add 1 cup whisked curd, ½ tsp turmeric powder, 1 tsp red chili powder, 1 tsp ginger-garlic paste, and salt. Mix thoroughly and marinate for 10–15 minutes to absorb the flavors.
- 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.
- 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.
- 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 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.
- 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.
- 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.
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.
