Healthy Indian Soya Chunks Curry
A simple, protein-rich Indian soya chunks curry — easy to cook, nutritious and perfect with roti or rice.
Ingredients
Equipment
Method
- Boil 2–3 cups water in a pot with a pinch of salt. Add the dry soya chunks and boil for about 5 minutes until they soften. Drain and squeeze out excess water. This helps them absorb masala better. Wash once under running water and set aside.
- Heat oil in a kadai or deep pan on medium flame. Add finely chopped onions and sauté until golden brown.
- Add ginger-garlic paste and sauté for 30 seconds until raw smell disappears.
- Add tomato puree (or chopped tomatoes) and cook until tomatoes soften and oil starts to separate at the sides.
- Add turmeric, red chilli powder, coriander powder, cumin powder and salt. Mix well and sauté for 1 minute so the spices cook but don’t burn.
- Add the boiled and squeezed soya chunks. Mix well so the chunks are coated with the masala.
- Pour about 1 cup water (or more if you like thinner gravy). Stir and bring the curry to a gentle simmer for 5–7 minutes so soya chunks absorb the flavors.
- Finally sprinkle garam masala over the curry and stir. Turn off the heat. Garnish with fresh coriander leaves and serve hot with roti, rice or chapati.
Notes
You can adjust water quantity for thicker or thinner gravy. If you like, add a splash of yoghurt or low-fat cream for creamier curry. Leftovers refrigerate well for 2–3 days.