Soya chunks curry – meal maker gravy

Soya chunks curry – meal maker gravy is an excellent protein option for vegetarians. Being a vegetarian, my protein options are limited to paneer (cottage cheese), cheese and eggs apart from the lentils/beans which is part of our daily food. Soya chunks curry gives me that added advantage of being a healthy choice along with serving as an alternate choice for guest menu or a special weekend thali.

There is some confusion over whether soya chunks or good or bad for our health. So, what I do is I cook and eat this in moderation as I truly believe that everything in moderation is not bad 🙂

This particular recipe is a very simple onion-tomato gravy with a touch of cashew powder that makes it silky smooth and a nice balance to the tartness of tomatoes. Also, the addition of kasoori methi pairs very well with delicate gravies like this one.

You can pair this soya chunks curry with naan like I did today, or with roti, paratha and even pulao/biryanis. You can also cook this up for a nice complete north Indian or south Indian thali to impress your loved ones 😀

My 4 year old tasted soya chunks for the first time today and he asked me to cook this the same way every single day 🙂

Soya chunks curry – meal maker gravy

Recipe by Poojita KrishnaCourse: Curry, Gravy, Healthy, IndianCuisine: IndianDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Soya chunks gravy recipe

Ingredients

• Soya nuggets – 1 cup, soaked

• Tomatoes – 1 big, chopped

• Onion – 1 medium, chopped
  

• Ginger garlic paste – 1 tbsp
  

• Turmeric powder – 1/2 tsp
  

• Red chili powder – 1 tsp
  

• Coriander powder – 1 tsp
  

• Garam masala powder – 1/2 tsp
  

• Cashew nut powder – 1 tbsp (dry roast cashews and powder)
  

• Kasoori methi (dry fenugreek leaves) – 1 tsp, crushed
  

• Salt – to taste
  

• Oil – as required

Directions

• Heat oil in a pan
• Add ginger garlic paste and fry till it leaves the raw smell
• Add the onions and fry till translucent
  
• Add the turmeric, red chili, coriander powders. Fry for a minute
  
• Add tomatoes and cook covered till its nice and mushy
  
• Set aside to cool down a bit
  
• Blend this to a silky smooth gravy
  
• Heat oil in the same pan
  
• Add soya chunks and fry for a minute
  
• Add the prepared gravy, salt to taste and garam masala powder. Cook covered for 2-3 minutes
  
• Add the cashew powder and kasoori methi
  Simmer covered for a minute.
  
• Serve hot with coriander leaves garnish!

Notes

• You can adjust spices as per your preference

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