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soya chunks curry served in a white bowl with roti and onion salad in the background

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.
Course Main Course
Cuisine Indian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5
Calories 194kcal




  • 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.


  1. Make sure to use soya chunks of good quality.
  2. 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.
  3. The spongy texture of these chunks soak a lot of gravy, so adjust the amount of water to get the desired consistency.
  4. Before pressing the soya chunks between your palms, make sure they have reached room temperature.
  5. For more flavor, it's always best to add kasoori methi and garam masala in the final step when the curry is cooked.
  6. You may also add other vegetables like green peas, cauliflower, and carrots to this dish. 
  7. Adding potatoes is optional. You can make soya chunks curry without potatoes too.
  8. More, recipe tips and tricks are given within the post above. Please follow them to make this recipe.


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