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Soya Chunk Masala is a flavorful curry made with Soya Chunks, an excellent vegan protein source, in an onion tomato gravy base.
Let me guess! You are a vegan/ vegetarian and looking for a spicy masaledaar yet nutritious Indian curry. Well, your wait ends here!
Soya chunks are an excellent source of protein with 36 grams of protein per 100 g. The best part is that it is derived from plant source. Soya chunks, also known as TVP (Textured Vegetable Protein), are made by processing soaked soybeans and then forming it into chunks through extrusion. These chunks are dried and packaged, providing a versatile and protein-rich meat substitute for various dishes. It is readily available in India and abroad and is also available online.
This recipe is incredibly easy to make and takes less than 15 minutes to make. If you are making for a tiffin, you can reduce the amount of water added.
Only drawback of this wonderful superfood is that it is highly processed so it is important to keep an eye when consuming this curry. It is believed to increase the estrogen levels in the body and is contra-indicated for people with thyroid issues. So make sure you consume these chunks in moderation.
How to prep Soya chunks
Since soya chunks are dried to preserve, it is important to hydrate them before cooking. Make sure the soya chunks brought from the market are fresh and does not have a foul smell due to long time storage.
- Boil water in a sauce pan and add salt. Switch off the gas. Add the soya chunks and let them sit till the water is warm to touch.
- Once the water is cooled, squeeze the water out of the soya chunks by gently pressing them in between your palms.
- Place it in a bowl. The soya chunks are ready to be transformed into a delicious curry
Ingredients
Soya chunks (hydrated and squeezed), onions, tomato, green chilies, ginger, garlic, oil, cumin seeds, hing (asafoetida), coriander leaves with stems, turmeric powder, coriander powder, garam masala, red chili powder (adjust to taste), Salt to taste, Fresh coriander leaves for garnish.
Instructions
Preparation:
- In a mixer-grinder, add roughly chopped onions, roughly chopped tomatoes, ginger garlic, green chilies and coriander leaves with stems. Grind it into a paste and set is aside.
- Heat up water in a saucepan and keep it aside as well.
For making curry:
- Heat oil in a pan and add cumin seeds. Let them splutter. Add hing (asafoetida) and let turn aromatic.
- Add the onion tomato paste. Cook for a couple of minutes until the raw smell disappears and color changes to brown.
- Now, add the turmeric powder, coriander powder, red chili powder, and garam masala. Mix well and cook until the oil separates from the masala.
- Toss in the soaked soya chunks and mix until they are coated evenly with the masala.
- Cover and let the masala infuse for 2 minutes. Keep the heat on low to prevent them from drying and sticking to the pan.
- Pour in a little hot water, cover the pan, and let it simmer for 10-15 minutes on low heat.
For Garnish and Serving:
- Once the soya chunks are tender and the masala has thickened, garnish with fresh coriander leaves.
- Serve hot with rice, roti, or naan.
Serving Suggestions
- Soya chunk masala pairs perfectly with steamed rice, jeera rice, or any Indian bread like roti, naan, or paratha.
- For a complete meal, serve it with a side of yogurt raita and sliced onions.
- Leftover soya chunk masala can be used as a filling for sandwiches or wraps.
Tips and Tricks
- To enhance the flavor, roast the soya chunks lightly before soaking them.
- You can add vegetables like carrots, or peas to make the dish more nutritious.
- Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder and green chilies in the paste.
- For a creamier texture, add a dash of fresh cream, yogurt or coconut cream along with hot water.
Meal Prep Tips
- Soak the soya chunks in advance and store them in an airtight container in the refrigerator for up to 2 days.
- Prepare the masala base ahead of time and refrigerate or freeze it for quick assembly on busy days.
FAQs
Q: Can I use frozen soya chunks for this recipe?
A: Yes, frozen soya chunks work well too. Just thaw them before using and follow the same instructions.
Q: Are soya chunks healthy?
A: Yes, soya chunks are a rich source of protein and are low in fat, making them a healthy addition to your diet.
Q: Can I skip the onion and garlic in this recipe?
A: If you prefer, you can omit the onion and garlic or substitute them with alternatives like curry leaves for flavor.
Soya Chunk Masala
Ingredients
- 2 cups Soya chunks hydrated and squeezed,
For Masala Base
- 1 onion roughly chopped
- 1 tomato roughly chopped
- 2-3 green chilies
- 1 inch ginger
- 4-5 garlic cloves
- 1/2 cup coriander leaves with stems roughly chopped
For Tempering:
- 1 tablespoon oil
- 1/2 teaspoon hing asafoetida
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 2 teaspoons garam masala
- 1 teasoon red chili powder adjust to taste
- Salt to taste
- 2 cups water
For Garnish:
- Fresh coriander leaves for garnish.
Instructions
Preparation:
- In a mixer-grinder, add roughly chopped onions, roughly chopped tomatoes, ginger garlic, green chilies and coriander leaves with stems. Grind it into a paste and set is aside.
- Heat up water in a saucepan and keep it aside as well.
To make curry:
- Heat oil in a pan and add cumin seeds. Let them splutter. Add hing (asafoetida) and let turn aromatic.
- Add the onion tomato paste. Cook for a couple of minutes until the raw smell disappears and color changes to brown.
- Now, add the turmeric powder, coriander powder, red chili powder, and garam masala. Mix well and cook until the oil separates from the masala.
- Toss in the soaked soya chunks and mix until they are coated evenly with the masala.
- Cover and let the masala infuse for 2 minutes. Keep the heat on low to prevent them from drying and sticking to the pan.
- Pour in a little hot water, cover the pan, and let it simmer for 10-15 minutes on low heat.
Garnish and Serve:
- Once the soya chunks are tender and the masala has thickened, garnish with fresh coriander leaves.
- Serve hot with rice, roti, or naan.
Notes
- Soya chunk masala pairs perfectly with steamed rice, jeera rice, or any Indian bread like roti, naan, or paratha.
- For a complete meal, serve it with a side of yogurt raita and sliced onions.
- Leftover soya chunk masala can be used as a filling for sandwiches or wraps.
- To enhance the flavor, roast the soya chunks lightly before soaking them.
- You can add vegetables like carrots, or peas to make the dish more nutritious.
- Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder and green chilies in the paste.
- For a creamier texture, add a dash of fresh cream, yogurt or coconut cream along with hot water.
- Soak the soya chunks in advance and store them in an airtight container in the refrigerator for up to 2 days.
- Prepare the masala base ahead of time and refrigerate or freeze it for quick assembly on busy days.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @amusingcooker on Instagram and hashtag it #amusingcooker.