Can I make this curry ahead of time?

Yes. It reheats well and often tastes better later because the soya chunks absorb more masala as the curry rests.

What should I do if the gravy turns too thin?

Simmer it uncovered for a few more minutes until it reduces, or mash a few tomato pieces into the gravy while stirring.

How do I know the masala is cooked properly?

The onions should be light golden, the tomatoes fully broken down, and the mixture should look thick, glossy, and no longer smell raw.

Can I use bigger soya chunks or mini ones?

Yes. Bigger chunks may need a little more boiling time, while mini chunks cook faster but still need thorough squeezing.

How long can I store leftover soya chunks curry?

Keep it refrigerated in a covered container for up to a few days and reheat with a splash of water if it thickens.

Home / Recipes / indian / Soya Chunks Curry

indianEasyveganvegetariangluten freedairy free

Soya Chunks Curry

RATING

4.6/5(112)

TASTE SCORE

8/10

Tender soya chunks simmered in a lightly spiced onion-tomato gravy make this a simple, satisfying Indian curry. It pairs well with roti or rice and brings plenty of flavor without feeling too heavy.

PREP

15m

COOK

30m

SERVES

1 KATORI

234 cal

SERVINGS

METHOD · 7 STEPS

boil · ~10 min
Boil the soya chunks.
1.Bring 500 ml water to a boil in a pot.
2.Add the soya chunks and cook for 8-10 minutes until soft.
3.Drain the water and squeeze the chunks well to remove excess liquid.
4.Set them aside for the curry.
TIPSqueezing out the boiling water helps remove the raw smell and lets the gravy soak in better.
prep
Chop the vegetables and measure the spices.
Finely chop the onions and tomatoes, slit the green chilies, and keep the ginger-garlic paste, spices, salt, and coriander leaves ready near the stove.
saute · ~7 min
Cook the onion base.
1.Heat oil in a pan over medium heat.
2.Add cumin seeds and let them sizzle for 20-30 seconds.
3.Add onions and green chili, then cook until the onions turn light golden, 5-6 minutes.
4.Add ginger-garlic paste and cook for 1 minute until the raw smell fades.
TIPKeep the heat medium so the onions brown evenly without burning.
saute · ~8 min
Build the masala.
1.Add tomatoes and mix well.
2.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.
3.Cook, stirring often, until the tomatoes break down and the masala looks thick and glossy, 6-8 minutes.
simmer · ~12 min
Simmer the curry.
1.Add the boiled soya chunks and mix to coat them in the masala.
2.Pour in 400 ml water and stir well.
3.Bring the curry to a gentle simmer and cook uncovered for 10-12 minutes so the flavors blend.
TIPIf the gravy gets too thick, add a splash of water; if it looks thin, simmer a few minutes longer.
garnish
Finish with coriander leaves.
serve
Serve hot with roti or rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
After boiling, rinse the soya chunks briefly and squeeze twice to remove any beany smell before adding them to the masala.
2
Chop the onions quite fine so they melt into the gravy instead of leaving the curry chunky.
3
Cook the tomato-spice mixture until it turns thick and glossy; that is the cue the raw tomato taste is gone.
4
Let the soya chunks sit in the masala for a minute before adding water so they absorb the onion-tomato flavors better.
5
Simmer uncovered at the end to help the gravy reduce and cling to the soya chunks instead of tasting watery.
6
This curry tastes even better after 20-30 minutes of resting, as the soya chunks continue soaking up the gravy.
7
Store leftovers chilled and add a splash of water while reheating, since soya chunks absorb gravy as they sit.