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soya chunks curry

Soya Chunks Curry

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Side Dish
Cuisine Indian
Servings 2 people


  • 3 dried red chillies Bedgi variety
  • 4 cloves garlic
  • 1 cup soya chunks
  • 1 tsp salt divided
  • 1 medium onion roughly chopped
  • 1 large tomato roughly chopped
  • 1/2 tsp grated ginger or roughly chopped
  • 2 tbsp fresh / frozen or desiccated coconut grated
  • 1 tbsp coconut oil
  • 5 cloves
  • 2 cinnamon sticks
  • 1/2 tsp cumin seeds
  • 2 tsp kasuri methi dried fenugreek leaves
  • 2 tbsp fresh cream optional
  • fresh coriander for garnish


  • In a small bowl, pour boiling hot water over the red chillies and garlic. Cover and keep aside for 10 minutes.
  • Take around 1 litre water in a medium sized pan and add soya chunks into this with 2 pinches of salt. Bring to a boil. Reduce flame and simmer for 3-4 minutes. Drain the soya chunks using a colander, pressing down with the back of a cup to squeeze out all the water. If the soya chunks are of a larger size, cut into smaller pieces and keep aside.
  • In a small mixer jar, combine onion, tomato, ginger, coconut and the remaining salt. Drain the soaked chillies and garlic. Add it to the mixer jar. Grind this to a fine paste.
  • Heat coconut oil in a wide heavy-bottomed pan. Throw in the whole spices and stir until the cumin seeds splutter. Scrape the prepared paste from the mixer jar into the pan. Stir on medium flame for 7-8 minutes until the raw aroma of garlic disappears and the paste acquires a glossy look, with most of the moisture dried out.
  • Pour 1 cup water in the pan to the fried spice paste.
  • Crush kasuri methi leaves between finger tips and sprinkle over the simmering gravy. Transfer the cooked soya chunks to the gravy and simmer on a low flame for 3-4 minutes, allowing the soya chunks to absorb the flavours of the curry.
  • This is an optional step that rounds off the flavours beautifully. Once the curry is ready, turn off the flame and stir in fresh cream or thick yogurt, until it is absorbed into the curry. To keep it vegan, avoid the cream or yogurt.
  • Remove into a serving bowl and garnish with fresh coriander leaves.
  • Serve with rotis or rice.