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# Soya Chunks Curry Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 20 min |
| **Cook time** | 20 min |
| **Total time** | 40 min |
| **Serves** | 4 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 231 kcal |
| Carbohydrates | 19 g |
| Protein | 18 g |
| Fat | 10 g |
| Saturated fat | 1 g |
| Sodium | 1206 mg |
| Potassium | 437 mg |
| Fiber | 7 g |
| Sugar | 7 g |
| Vitamin A | 627 IU |
| Vitamin C | 16 mg |
| Calcium | 187 mg |
| Iron | 6 mg |
## About
It is a popular and creamy tasty curry recipe known for its meat or non-veg-like taste and texture. **Soya Chunks Curry Recipe or Meal-Maker** Curry is mainly made during fasting seasons where meat-based recipes are prohibited. It can be a perfect North Indian Curry that can be served with any type of Indian flatbread like roti, naan, or Phulka but not limited to. It can also be an ideal side dish for a wide range of flavoured rice recipes.
There are different ways the **Soya Chunks Curry Recipe** can be prepared but the most common is to make with just soybeans. The other most common way is to make it with a combination of other vegetables like potatoes, carrots and [beans](https://en.wikipedia.org/wiki/Bean). Adding these veggies makes it a complete meal with protein from soybeans and fibre from vegetables. The other way is to make it with just tomato and onion gravy base. In other words, do not add yoghurt if there are any dairy allergies.
## Ingredients
### for boiling soya:
* 1 cup soya chunks *(nano)*
* 1 tsp salt
* water *(for boiling)*
### for marination:
* ½ tsp turmeric
* ½ tsp chilli powder
* ½ tsp coriander powder
* ¼ tsp cumin powder
* 1 tsp kasuri methi
* 1 tsp ginger garlic paste
* ¾ cup curd
### for curry:
* 2 tbsp oil
* 1 tsp cumin
* pinch hing
* 5 cloves garlic *(finely chopped)*
* 1 onion *(finely chopped)*
* ½ tsp turmeric
* 1 tsp chilli powder
* ½ tsp coriander powder
* ½ tsp cumin powder
* ½ tsp garam masala
* 1 tsp salt
* 1 cup tomato puree
* 1 cup water
* 2 tbsp coriander *(finely chopped)*
* 2 tbsp kasuri methi
## Instructions
1. Firstly, in a saucepan take enough water and add 1 tsp salt.
2. Once the water comes to a boil, add 1 cup soya chunks. I have used small-sized (nano sized) soya chunks.
3. Boil for 5 minutes or until the soya chunks are cooked well.
4. Drain off the soya and squeeze the water. This helps the soya chunks to absorb masala while marinating.
5. Transfer the boiled soya to the large bowl.
6. Add ½ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, 1 tsp kasuri methi, 1 tsp ginger garlic paste and ¾ cup curd.
7. Mix well making sure everything is well combined. Marinate for 30 minutes.
8. In a large kadai heat 2 tbsp oil and splutter 1 tsp cumin, pinch hing.
9. Add 5 cloves garlic, 1 onion and saute until the onions turn golden brown.
10. Keeping the flame on low add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala and 1 tsp salt.
11. Saute until the spices turn aromatic.
12. Further, add 1 cup tomato puree and cook well.
13. Cook until the oil separates from the sides.
14. Add in marinated soya and mix well.
15. Continue to cook until the oil separates from the sides.
16. Also, add 1 cup water and mix well adjusting the consistency.
17. Further, cover and simmer for 10 minutes or until the soya is cooked well.
18. Add in 2 tbsp coriander, 2 tbsp kasuri methi and mix well.
19. Finally, enjoy Soya Curry with roti or rice.
## Step-by-step
Firstly, in a saucepan take enough water and add 1 tsp salt.
Once the water comes to a boil, add 1 cup soya chunks. I have used small-sized (nano sized) soya chunks.
Boil for 5 minutes or until the soya chunks are cooked well.
Drain off the soya and squeeze the water. This helps the soya chunks to absorb masala while marinating.
Transfer the boiled soya to the large bowl. Add ½ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, 1 tsp kasuri methi, 1 tsp ginger garlic paste and ¾ cup curd.
Mix well making sure everything is well combined. Marinate for 30 minutes.
In a large kadai heat 2 tbsp oil and splutter 1 tsp cumin, pinch hing.
Add 5 cloves garlic, 1 onion and saute until the onions turn golden brown.
Keeping the flame on low add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala and 1 tsp salt.
Saute until the spices turn aromatic.
Further, add 1 cup tomato puree and cook well.
Cook until the oil separates from the sides.
Add in marinated soya and mix well.
Continue to cook until the oil separates from the sides.
Also, add 1 cup water and mix well adjusting the consistency.
Further, cover and simmer for 10 minutes or until the soya is cooked well.
Add in 2 tbsp coriander, 2 tbsp kasuri methi and mix well.
Finally, enjoy **Soya Curry** with roti or rice.
## Video
## Notes
* Firstly, make sure to boil the soya well and squeeze off the water. Else the soya will not taste good.
* Also, prepare the curry slightly spicy as the soya itself will be bland.
* Additionally, marinating the soya in curd helps to absorb all the masala.
* Finally, **Soya Curry Recipe** tastes great when prepared with a generous amount of oil.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/soya-chunks-curry-recipe-soya-bean-curry/](https://hebbarskitchen.com/soya-chunks-curry-recipe-soya-bean-curry/)
