Soya Granule Curry
A protein-packed, hearty curry made with soya granules simmered in a spiced onion-tomato gravy. The granules soak up all the aromatic masala, delivering a satisfying meaty bite in every spoonful. Ready in 30 minutes, this everyday North Indian dish pairs perfectly with roti or rice.
For 4 servings
- prep
Soak and prep the soya granules.
1.Rinse 1.5 cups soya granules under running water.2.Soak in hot water for 10 minutes until they double in size.3.Drain and squeeze out all excess water with your hands. Set aside. - temper · ~1 min
Temper the whole spices.
1.Heat 2 tbsp oil in a kadhai or pan over medium heat.2.Add cumin seeds and one bay leaf, let them sizzle for 30 seconds until fragrant. - saute · ~7 min
Sauté the aromatics.
1.Add chopped onions and sauté until golden brown, about 5 to 7 minutes.2.Add ginger-garlic paste and slit green chilies, cook until the raw aroma disappears, about 1 minute.TIPBe patient with the onions — a deep golden color builds the masala's base flavor. - saute · ~5 min
Cook the tomatoes and spices.
1.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and cumin powder.2.Cook until tomatoes break down and oil separates from the masala, about 4 to 5 minutes. - simmer · ~7 min
Simmer the curry with soya and water.
1.Add the squeezed soya granules and salt. Stir to coat well with the masala.2.Pour in 0.5 cup water, mix, and bring to a gentle simmer.3.Cover and cook on low heat for 5 to 7 minutes, letting the granules absorb the flavors.TIPDon't add too much water — this is a semi-dry curry, not a thin gravy. - garnish
Finish and serve hot.
1.Turn off the heat. Sprinkle garam masala and squeeze lemon juice on top.2.Garnish with fresh coriander leaves and serve hot with roti or rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze the soaked soya granules thoroughly to remove bitterness and help them absorb the masala better.
- 2Sauté the onions to a deep golden brown — this builds a rich, sweet flavor base for the curry.
- 3Cook the tomato-onion masala until oil separates from the sides; this ensures no raw taste remains.
- 4Use only 1/2 cup water for a semi-dry curry; add more only if you prefer a thinner gravy.
- 5Let the soya granules simmer covered for 5–7 minutes so they fully absorb the spices.
- 6Add the garam masala and lemon juice after turning off the heat to preserve their aroma and tang.
- 7This curry thickens on cooling; reheat with a splash of water if needed.
Adapt it for your goals.
Vegan
This recipe is already vegan as written (no animal products). Great for plant-based diets.
high proteinHigh-protein
Add a handful of boiled chickpeas or diced paneer (if not vegan) to boost the protein content further.
low oilLow-oil
Reduce oil to 1 tbsp and use a non-stick pan; the curry will still be flavorful but lighter.
gluten freeGluten-free
Use certified gluten-free soy granules (check labels) to make this dish safe for gluten-sensitive diets.
Why this is on our healthy list.
Plant-Based Protein
Soya granules are a complete protein source, ideal for vegetarians and vegans looking to meet their protein needs.
Low in Saturated Fat
This curry uses minimal oil and has no animal fat, making it a heart-friendly option.
Rich in Fiber
The soya granules and vegetables contribute dietary fiber, supporting digestive health and satiety.
Packed with Antioxidants
Spices like turmeric, cumin, and coriander provide anti-inflammatory and antioxidant properties.
Frequently asked questions
No, just soak them in hot water for 10 minutes until they soften, then drain and squeeze dry.
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