Soya Chunks Curry
Soya chunks curry-more popularly known as aloo nutrela ki sabzi or meal maker curry is an Indian curry made with soya nuggets and potatoes. It has a delicious onion-tomato curry base flavored with Indian spices.
Servings 5
Calories 194kcal
Equipment
- Cooking pot
- Food processor/ chutney maker
Ingredients
- 1.5 cups soya chunks
- 2 medium-sized potatoes cut into bite-size cubes
- 1 large onion
- 2 medium-sized tomatoes
- 2-3 large garlic cloves
- 1 small piece of ginger finely chopped
- 1-2 green chilies
- ¼ cup chopped cilantro optional
- 2-3 black peppercorns
- 1 bay leaf
- ½ teaspoon cumin seeds
- ½ tablespoon coriander powder
- ½ teaspoon red chili powder adjust to taste
- ¼ teaspoon turmeric powder
- ½ tablespoon kasoori methi dried fenugreek leaves
- ¼ teaspoon garam masala
- Salt to taste
- 1 tablespoon Cooking oil of choice
- 2 cups water adjust to get the desired consistency of the curry
Instructions
- Put a few cups of water and some salt in a pot. Add washed soya chunks and boil for around 10 minutes or until you see white foam getting collected over water.
- Strain the soya chunks, discard the water and wash the cooked chunks with more water. Press them between your palms to squeeze out all the water. Keep the chunks aside.
- Roughly chop onion and garlic. Put in a grinder and make a paste. Take out the paste. Keep aside. In the same grinding jar, make a paste of tomato and green chilies. Keep that aside too.
- Heat oil in a pot and add cumin seeds, bay leaf, and peppercorns. Saute for a few seconds or until the spices become fragrant.
- Add onion paste and cook until it turns golden brown. In between, if the paste starts sticking to the bottom of the pot, add around 2 tablespoons of water and continue cooking.
- Add turmeric powder, red chili powder, and coriander powder. Saute for about a minute.
- Next, add tomato-green chili paste and salt. Cook until the tomatoes are nicely cooked and change their color to a brighter red. It will take around 10-12 minutes on medium flame.
- Add potato cubes and soya chunks. Let them cook in the sauce without water for at least 2-3 minutes.
- Add chopped ginger and around 2 cups of water. Mix everything and cover the pot. Cook until the potatoes are nicely cooked.
- Remove the lid and switch off the stove. Add garam masala, crushed kasoori methi, and coriander leaves. Mix everything.
- Serve hot with any Indian bread or rice.
Notes
- Make sure to use soya chunks of good quality.
- Don't skip the step of boiling soya chunks or soaking them in boiling water otherwise, they will give a raw soy taste to the dish.
- The spongy texture of these chunks soak a lot of gravy, so adjust the amount of water to get the desired consistency.
- Before pressing the soya chunks between your palms, make sure they have reached room temperature.
- For more flavor, it's always best to add kasoori methi and garam masala in the final step when the curry is cooked.
- You may also add other vegetables like green peas, cauliflower, and carrots to this dish.
- Adding potatoes is optional. You can make soya chunks curry without potatoes too.
- More, recipe tips and tricks are given within the post above. Please follow them to make this recipe.
Nutrition
Calories: 194kcal | Carbohydrates: 26g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 49mg | Potassium: 467mg | Fiber: 8g | Sugar: 6g | Vitamin A: 529IU | Vitamin C: 24mg | Calcium: 120mg | Iron: 4mg