Soya chunks recipe

Soya chunks recipe

                     Soya meat also called as Vegetable textured protein is available in various forms like granules, chunks and even flour too. Today’s recipe can be very well prepared with either soya chunks or with soya granules or minced soya chunks / granules (ground). This is one of the tastiest soya chunks recipes I have ever tasted. It tastes best when prepared with ground soya meat and good with soya chunks too. However it depends on the individual’s choice. If you like to relish as chunks you can very well, use the chunks with out grinding them. Needs some taste enhancer like cashew paste or melon seed paste along with some coconut milk or milk cream. I have not used cashew paste this time, since my guests are on a low fat diet. But still the curry tasted good, but I would recommend using nut paste for a special taste. Goes well with roti, parota or pulav, biryani, but my guests preferred to have with plain rice.

This time I had to use the Everest chili powder, since I had no stock of my regular byadgi chili powder. I was surprised to see this deep color. So your curry might look different from mine since it depends on the kind of chili powder and nut paste. Mine looks watery, since I did not add the nut paste. If you wish to prepare a dry curry, just skip adding water, cover and cook.

My other soya chunks recipes in this blog

Soya Chunks Curry | Meal Maker Curry 

Soya kheema Curry (with beans)
Soya Chunks Biryani | Meal Maker Biryani
Soya chunks fry
Meal Maker fried rice
Paneer Soya Bhurji Recipe
Basil Soya cutlet with Jowar Atta

Now on to today’s Soya Chunks recipe

½ cup of cauliflower minced
½ cup of ground soya meat (either from chunks or granules or any)
½ cup of chopped tomatoes
1/8 cup of bell peppers (green, yellow, red, any)
1/8 cup of fresh or frozen green peas
¼ to ½ cup of finely chopped onions
1 green chili chopped finely (optional)
2 to 3 oil tbsps. Oil
1 tsp ginger garlic paste (can use only ginger too)
1 tsp red chili powder (adjust to suit your taste)
1 meat masala or homemade biryani masala (adjust to suit to taste)
½  tsp coriander powder or basic garam masala
¼ to ½ tsp amchur powder (adjust to suit your taste)
1/8 tsp turmeric
1 tsp kasuri methi
1 ½ tbsps. Cashew paste or melon seeds paste or a combo of both
30 to 45 ml thick coconut milk or milk cream
Dry spices (can replace with curry leaves, mustard and cumin)
1 bay leaf
3 to 4 green cardamoms
¼ tsp. shahi jeera
4 cloves
1” cinnamon stick

1.    Soak soya chunks or granules in hot water till they soften, discard the water and rinse in cold water, squeeze off the excess water and set aside.
2.    Pulse the chunks to whatever texture you desire, set aside

3.    Heat a heavy bottomed pan with oil, fry cauliflower on a medium high for 2 to 3 mins or till you get the aroma of cauliflower
4.    In the same pan on the same heat, fry capsicum sprinkled with salt for 2 to 3 mins. set aside
5.    Add some more oil, add dry spices and sauté

6.    Add onions, sprinkle salt and fry till golden.
7.    Add ginger garlic paste and fry for a min
8.    Add tomatoes, salt and turmeric. fry till tomatoes turn fully mushy

9.    Add red chili powder, fry for a min
10.    Add ground soya meat and fry for 3 to 4 mins

11.    Add green peas, mix and add little water to bring to the consistency you desire
12.    when it comes to a boil, add kasuri methi, amchur , meat masala, garam masala

13.    Add fried cauliflower, capsicum and cook for few mins, till the gobhi is done. Do not overcook , else capsicum will turn soggy and does not taste good
14.    Add the nut paste and coconut milk or milk cream. you cannot find the nut paste in my pics, as I have already mentioned, I did not use. cook for 2 to 3 mins on high.

Serve with roti or pulav, biryani

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  1. says

    Gosh, My mouth is watering. I think you know how much I love spicy flavors and these are so obvious in your delish curry. I have a packet of the soy in my fridge and for the weekend, I am going to make this flavorful curry.

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