This post is also available in: Hindi
Soya Chunks Curry is an Indian gravy based recipe. It is served along with any rice preparation or rotis. Soya chunks are rich in protein and very good protein option for vegetarian people.
Though soya chunks curry can be used in all seasons but I personally prefer to make this sumptuous curry during the chilly winters. The reason is that this hot, spicy and tangy curry tastes great in the cold season. One of the great things about this curry is that it tastes equally good with rice and chapattis. I have even eaten this curry with soft white idlis. Believe me, it is a great option to be tried with ‘idli’ or ‘dosa’ when you are not in mood of ‘sambhar’.
Soya Chunks Curry
- 1 cup Soya Chunks
- 2 large Potatoes
- 2 Onions
- 2 Tomatoes
- 1 Green Chilli
- 1 tsp Ginger-Garlic Paste
- 1 tsp Garam Masala Powder
- 1 tsp Red Chilli
- 1/4 tsp Turmeric Powder
- 1/2 tsp Sabji Masala
- Salt to taste
- Green Coriander Leaves to garnish
- 2 tbsp Oil
- Water as needed
Boil about 4 glasses of water in a pan and add in the Soya chunks.
Let them boil for a minute, then shut off the flame and cover with lid. Soya chunks should be left soaked for at least 2 hours.
Meanwhile chop the onion finely and cut the tomatoes into small pieces.
Chop the green chilli and cube the potatoes as per the size preferred.
Drain the Soya chunks and squeeze out the water. Wash them in running water for 3 to 4 times. Keep on squeezing out the water after every wash.
Put a pressure cooker on low flame add 2 tablespoons of oil.
Toss in the onion. Saute them till they turn soft and translucent.
Add the soya chunks. Keep on stir frying until the chunks change color and get lightly fried.
Add the tomatoes. Cover the cooker and let cook till they turn soft. Stir once in awhile so that they do not burn.
Add the green chilli and ginger garlic paste.Saute for a minute.
Add all seasonings like salt, red chilli, sabji masala, garam masala powder and turmeric powder.
Add 1 glass of water. Cover with lid and let simmer till the chunks absorb the seasonings well.
Now, add the potatoes. Saute so that the potatoes are nicely coated with the gravy.
Add 2 to 4 cups of water and put on the lid. Cook for 3 whistles on high flame.
Lower the heat and cook for 1 or 2 whistles more. Cooking time depends on the size of the potatoes too.
Shut off the flame and let the pressure release on its own.
Lastly, garnish with green coriander leaves.
Soaking the soya chunks helps in softening the chunks. You can add seasoning like salt and lemon while soaking; this will act as marination and chunks will absorb the flavor of the seasoning.
Add soya chunks in the curry before tomatoes (make sure to squeeze all water out of the chunks) as it will help in frying the soya chunks a bit.
If you don’t like potatoes (or are on a diet :)) you can skip the potatoes and make your curry. In that case you need to give only 2-3 whistles in the pressure cooker while cooking the curry.
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