Soya chunk curry is a simple gravy made with soya chunks or soya granules. This soya chunk gravy can be served with roti, chapatti or parathas.
Sabzis like gatte ki sabzi , chana masala, soya chunk curry comes out handy when you run out of veggies. It is made in smooth onion tomato gravy with few spices easily available at home. To make it creamy and delicious just like restaurant gravy I have added some cashew paste and yogurt. All in all it’s a simple yet healthy and flavorful curry.
Soya granules comes in many sizes. In this soya chunk curry I have used small sized soya granules. Soya chunks or granules are made from soya protein, soya flour or concentrate. They have same amount of protein as meat and eggs. They are very healthy and if you have diabetes you should include in your diet one way or another.
Here are few tips to make perfect soya chunk curry:
- Saute onions till they are nice brown. This way they will dissolve in gravy and you will get smooth and creamy gravy.
- Always boil, wash, drain and squeeze soya chunks before use. Don’t use them raw in gravy.
- Make sure to make smooth paste from cashew. If it’s chunky gravy will not taste good.
- Always beat the yogurt/ curd before adding it to gravy otherwise it will curdle and gravy will not taste good.
- I personally do not like very thin gravy but you can always add water according to the consistency you like.
Soya Chunk Curry Video:
Soya Chunk Curry recipe card:
- Soya chunks: 1 cup
- Oil: 3 tbsp
- Cumin seeds: 1 tsp
- Onions: ⅔ cup
- Ginger garlic paste: 1tbsp
- Tomato puree: ½ cup
- Turmeric powder: ¼ tsp
- Red chilly powder: ½ tsp
- Coriander powder: 1 tsp
- Cumin powder: ½ tsp
- Salt to taste
- Garam masala: ½ tsp
- Cashew paste: 3 tbsp cashews + ¼ cup of warm milk
- Curd: 3 tbsp
- Water as needed
- In boiling water add soya chunks. Mix it well and boil for five minutes.
- After five minutes switch off the heat, wash soya chunks in cold water and drain the extra water out.
- Once it is cold enough to touch, squeeze the water out of chunks and keep them aside.
- In a mixer, blend together cashews and milk till they become fine paste and keep it aside.
- Heat oil in wok/kadai and add oil.
- Once oil is hot enough add cumin seeds and let them sizzle.
- Add chopped onions. Cook till they are light brown.
- Now add ginger garlic paste, mix it well and cook till onion turns nice brown in color.
- Now add tomato puree, mix, and cover and cook till tomatoes loses oil.
- Once tomatoes starts losing oil add turmeric powder, chilly powder, coriander powder, cumin powder, salt, garam masala, cashew paste and yogurt and mix well.
- Cook till masala loses oil again and then add soya chunks.
- Cook soya chunks with masala for five minutes and then add water.
- Mix well and boil the gravy for few minutes.
- Garnish them with onion rings and fine chopped coriander leaves.
- Serve soya chunk curry hot with rice, rotis or parathas.
2. Always boil, wash, drain and squeeze soya chunks before use. Don’t use them raw in gravy.
3. Make sure to make smooth paste from cashew. If it’s chunky gravy will not taste good.
4. Always beat the yogurt/ curd before adding it to gravy otherwise it will curde and gravy will not taste good.
5. I personally do not like very thin gravy but you can always add water according to the consistency you like.