Soya Chunks Curry Recipe
Soya Chunks Curry is a creamy, protein-rich North Indian–style curry made with soya chunks simmered in a curd-based gravy and flavored with aromatic spices.
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.