Soya Chunks Curry Recipe | Soya Bean Curry – Soybean Recipe

Soya Chunks Curry Recipe | Soya Bean Curry – Soyabean Recipe with detailed photo and video recipe. A healthy spicy curry recipe with abundant protein in each bite of curry. It is a popular North Indian curry with the same texture as any popular meat-based curry.  Soya bean curries can be easily served with roti, chapati, paratha and hot steamed rice or any flavoured rice.

Soya Chunks Curry Recipe | Soya Bean Curry – Soyabean Recipe with step-by-step photo and video recipe. A thick creamy curry prepared with meal maker or soya nuggets, yoghurt and other Indian spices. Meal maker bean or soya nuggets are known for their high fibre and protein content. Hence, most commonly it is served as a meat or non-veg alternative for vegetarians or meat eaters.

While I am not a big fan of soya recipes, my husband is a die-hard and ardent lover of soya chunks curry. Honestly, this is my first soya bean curry recipe on my blog after the soya bean cutlet. Perhaps posting it this late is mainly because I am not a huge fan of meal-maker or soya bean recipes. However, I was getting several requests for soya recipes and hence I am posting it on popular demand. My initial plan was to prepare the soya bean curry recipe with additional vegetables like peas and potatoes. But later I decided to keep it simple and prepare with basic tomato onion gravy with spices. The main reason is that it cannot be termed or does not follow the traditional Soya Chunks Curry. But it can take any vegetable to make it very interesting.

Furthermore, some more related and additional tips, suggestions and variations to Soya Chunks Curry Recipe. Firstly, in this recipe, I have used small or medium-sized soya nuggets which are ideal for curry. You do get big-sized but when used for small quantity curries, it just occupies a lot of space. Hence if it can be avoided, please do. Secondly, when the curry base is prepared with a combination of yoghurt and tomato-onion gravy base. It yields a creamy, tangy taste of curry. However, adding yoghurt is not mandatory and can be skipped if you do not wish to. Lastly, if you wish to add more vegetables with soybeans, you may. However, adding these means you need to reduce the soybean quantity.

Finally, I request you to visit my other Veg Curries Recipe Collection with this post of Soya Chunks Curry Recipe. Especially, malai kofta, dum aloo, chole masala, veg kurma, bhindi ka salan and sev tomato nu shaak recipes. In addition, do visit my other recipes collection,

• Paneer Recipes Collection
• Biryani Recipes Collection
• Pulav Recipes Collection

About Soya Chunks Curry

It is a popular and creamy tasty curry recipe known for its meat or non-veg-like taste and texture. Soya Chunks Curry Recipe or Meal-Maker Curry is mainly made during fasting seasons where meat-based recipes are prohibited. It can be a perfect North Indian Curry that can be served with any type of Indian flatbread like roti, naan, or Phulka but not limited to. It can also be an ideal side dish for a wide range of flavoured rice recipes.

There are different ways the Soya Chunks Curry Recipe can be prepared but the most common is to make with just soybeans. The other most common way is to make it with a combination of other vegetables like potatoes, carrots and beans. Adding these veggies makes it a complete meal with protein from soybeans and fibre from vegetables. The other way is to make it with just tomato and onion gravy base. In other words, do not add yoghurt if there are any dairy allergies.

Video Recipe

Recipe Card for Soya Chunks Curry

How to Make Soya Chunks Curry with Step-by-step Photos

soya chunks cooking recipe:

1. firstly, in a large vessel take enough water and add in soya chunks.
   
2. furthermore, cover and boil for 8 minutes, stirring in between.
   
3. once the soya is cooked drain off the water and transfer to a bowl of cold water.
   
4. allow to rest for 10 minutes and rinse multiple of times with clean water.
   
5. further, squeeze off the soya chunks to remove the absorbed water and keep aside. make sure to squeeze water else they wont absorb masala.
   

masala paste recipe:

1. firstly, heat kadai and add oil.
   
2. furthermore, saute onion, ginger and garlic till they change colour.
   
3. also add tomatoes and saute well.
   
4. later add cashews and saute till tomatoes turn mushy. cashews make gravy thick and creamy.
   
5. allow the mixture to cool completely and later blend to smooth paste. keep aside.
   

soya chunks curry recipe:

1. firstly, in a large kadai heat oil.
   
2. further, add cumin, bay leaf, cinnamon stick and saute till they turn aromatic.
   
3. then add finely chopped onions and saute till they turn slightly golden in colour.
   
4. also add chilli powder and turmeric powder and saute. adding chilli powder directly to oil gives rich red colour.
   
5. now add prepared onion-tomato masala paste and saute well.
   
6. saute well for atleast 5 miunutes till the raw smell of masala goes away.
   
7. additionally add coriander powder and salt. continue to saute for a minute or more.
   
8. furthermore, add 1 cup of water or as desired to adjust the consistency of curry.
   
9. immediately add quarter cup of whisked fresh curd. make sure to lower the flame else curd might curdle.
   
10. further mix well making sure the curd has blended well with masala.
    
11. also add squeezed soya and mix well.
    
12. cover the kadai and simmer for 10 minutes.
    
13. later add crushed kasuri methi leaves and garam masala. give a good mix.
    
14. finally, mix well and serve with chapathi, rotis or steamed rice.
    

Notes

• firstly, make sure to cook soya well and squeeze off the water. else they might be causing indigestion and smell bad as they are rich in protein.
• furthermore, cook the onion-tomato paste well to avoid raw smell in the curry.
• additionally, add a tbsp of milk while cooking soya to remove the smell from soya chunks.
• finally, squeeze off the water from soya chunks before adding to soya chunks curry.