Soya chunks or nuggets are full of proteins and rich in vitamins, minerals and other nutrients proven to help lower cholesterol and loss of bone mass. Soya chunks are a great source of protein and can be easily added to your diet. Soya chunks are made by using soy flour that has been ‘defatted’ or the oil is removed.
Soya is strongly recommended for diabetics, growing children, weight-watchers and the aged. It is a 100 per cent vegetarian high quality protein source and great for growing children, as it provides critical vitamins, minerals, fibre and protein. The nuggets when boiled turn spongy and ready to absorb any flavours you cook them in and hence makes up for a delightful dish.
Soya chunks curry is a very tasty Indian dish prepared with soya nuggets, onions, tomatoes and spices. It is best served with rotis, parathas, naan, rice and pulao. It is an easy alternative to meat or any non vegetarian dish. Hence it is recommended for vegetarians as it is not only rich in proteins but also has various health benefits.
Prep Time : 20 mins
Cook Time : 20 mins
Servings : 4 persons
Soya chunks – 1 cup
Oil – 2 tablespoons
Onion – 1 (medium sized)
Tejpatta – 1
Cumin seeds – 1/2 tsp
Cinnamon stick / dalchini – 1 inch
Cloves – 2
Turmeric powder – 1/4 tsp
Red chilli powder – 1/2 tsp
Coriander powder – 1 tsp
Garam masala – 1/2 tsp
Chopped coriander leaves for garnishing – 2 tablespoons
Salt to taste
FOR MASALA PASTE
Oil – 2 teaspoons
Onion – 1/4 cup (chopped roughly)
Tomatoes – 1/4 cup (chopped roughly)
Green chillies – 2 nos.
Cashewnuts – 5 to 6 nos
Garlic cloves – 4
Ginger – 1 inch
HOW TO MAKE OR PREPARE SOYA CHUNKS CURRY RECIPE
Take sufficient water in a vessel and add the soya chunks to it. Let the water come to a nice boil for 8-10 minutes. Then switch off the flame. Drain the water completely from the soya chunks and put the soya chunks to a bowl of cold water. Rinse the water for a couple of times. Then squeeze the absorbed water from the soya chunks fully and keep it aside.
Heat 2 teaspoons of oil in a kadai or pan. Add 1/4 cup onion, 1/4 cup tomatoes, 2 green chillies, 6 cashewnuts, 4 garlic cloves and 1 inch ginger. Cook on a medium flame for 2-3 minutes till the tomatoes become slightly soft.
Switch off the flame and let the mixture cool down completely. Then transfer the mixture to a mixer grinder.
Grind to a fine paste without adding water. Keep it aside. Heat 2 tablespoons of oil in a pan. Once hot, add 1/2 tsp cumin seeds, 1 inch cinnamon stick, 2 cloves and 1 tejpatta. Saute for few seconds.
Then add 1 finely chopped onion and saute till they change colour. Add turmeric powder, red chilli powder, coriander powder, salt and garam masala. Cook on a medium flame for 3-4 minutes till the masalas are well blended.
Once the masalas are well absorbed, add the ground paste and give a good mix.
Cook on a low flame for 2-3 minutes. Add little water and adjust the consistency. Cook till the raw smell of the masala goes away.
Add the squeezed soya chunks and mix well. Cover the pan with its lid and cook on a low flame for another 1 minute.
Finally garnish with chopped coriander leaves and switch off the flame. Serve Soya Chunks Curry hot with rotis, naans, chapathis or steamed rice.
Always squeeze out the excess water from boiled soya chunks before adding to the gravy to get the desired taste.
You can also chop the soya chunks into small pieces to help absorb the masalas well.
You can add your own choice of vegetables like green peas, potatoes or carrots to make it more nutritious.
Adjust the spices according to your taste and preference.