Soya Chunks Curry Recipe

Soya Chunks Capsicum Masala is one quick side dish that I make whenever I need something tasty but not too heavy. It’s soft soya chunks cooked with crunchy capsicum and a light masala base. The flavor is rich yet homely, so it goes well with both roti and rice. You can even pair it with mild pulao for a weekend lunch.

This dish is special because the soya chunks soak up all the masala flavors and still keep a nice bite. Capsicum gives that fresh crunch and light sweetness so the gravy doesn’t feel plain. I like that it is quite filling but still easy to make. Once you have the chunks boiled and ready, rest is just simple mixing and cooking.

About Soya Chunks Capsicum Masala

Soya chunks are a good protein-rich ingredient and they are perfect to absorb any masala you put them in. In this recipe they are first boiled, then lightly toasted so they stay firm and nice. The base masala has fresh tomato puree and crushed spices which gives a deep flavor.

Capsicum in this dish adds more than just color. It gives a mild sweetness and crunch which balances the soft texture of soya. The taste is a mix of spicy, slightly tangy and a hint of sweetness from the tomato and capsicum. It is one of those semi-dry masala dishes that you can even use for stuffing inside wraps.

This recipe is easy to customize as you like. You can make it more or less spicy, skip the tomato sauce if you don’t want, or put extra tomato puree if you like more gravy. This recipe turns out great anyway. It’s simple, filling and tastes yummy with just phulka or even plain steamed rice.

I usually make this on days when I run out of vegetables in fridge but still want something that feels like a proper curry. It can be used as a side dish for roti or can be used as wrap, sandwich filling too.

Soya Chunks Masala Ingredients

• Soya chunks – I have used the normal medium size ones, they soak masala well and stay soft after cooking. You can use mini chunks also if you want it to cook faster.
• Ginger garlic paste – I used fresh homemade paste, it gives strong base flavor and removes any raw smell from soya.
• Onion – I like to slice them lengthwise so they stay a bit crunchy in the masala. It also adds slight sweetness.
• Tomato – Puree ripe tomatoes, it makes the gravy tangy and rich in color. Use fresh ones for best taste.
• Capsicum – I used green capsicum here. It add a contrast nice color, little sweetness, and a bit of crunch to the dish. You can use any color you have at home.
• Tomato sauce – I added a little tomato sauce for mild sweet tang. You can also skip if you don’t like sauses.
• Spice Powders – I used red chilli powder, coriander powder and garam masala powder. It gives spiciness, nice flavor and thickness too.
• Spices – I have added crushed green chilli, black pepper, and fennel seeds for that fresh flavor and smell.
• Coriander leaves – I just chopped fresh coriander leaves for topping. It gives a good smell right at the end, makes it more tasty.

Why This Recipe Works

• This recipe has soft soya chunks mixed with crunchy capsicum.
• Freshly crushed spices make it smell and taste homely.
• Once the soya is ready, you can finish the dish in no time.
• It goes well with both roti and rice.
• This recipe also be made with paneer and other vegetables.

Similar Recipes

• Kadai Paneer
• Aloo Gobi Matar
• Aloo Matar
• Chilli Paneer
• Aloo Bhindi

How to make Soya Chunks Curry Step by Step

1.Boil water, switch off and add soya chunks to it and keep aside for 10 minutes till it grows in size. Then rinse it well in cold water at least 2-3 times. Squeeze the water and half each chunk if you feel it too big.

2.In a mixer grind 2 tomatoes into a smooth paste without adding water, Set aside. In a mixing bowl take soya chunks along with red chili powder, salt, coriander powder and garam masala powders.

3.Give a quick mix and let it marinade for at least 15 minutes. Meanwhile you can crush the ingredients listed under 'to crush', I used my hand mortar pestle to do this, (forgot to click that step) - Just crush it so that the mixture is wet and coarse, Set aside. In a pan heat a teaspoon of oil and toast soya chunks for 5mins until slightly golden, Set aside. In the same pan now add onion, capsicum sauté for 2 minutes and set aside.

4.Heat oil in a separate pan - add the crushed items first let it splutter then add tomato pulp let it cook for few minutes until raw smell leaves. Now add ginger garlic paste, garam masala, red chili and coriander powders. Cook for 5 minutes in low flame, Adjust salt.

5.Add little water and simmer. When it becomes thick and saucy add toasted soya chunks.

6.Then add onion, capsicum along with tomato sauce. Give a quick mix,garnish with coriander leaves and switch off.

Serve hot with phulka!

Expert Tips

• Boiling soya chunks – Don’t boil soya chunks for long. I just soak them in hot water for about 10 minutes, then press out all the water. This way they stay firm and don’t turn mushy.
• Marinating first – Let the chunks rest with the spices for at least 15 minutes. This small wait makes the flavors go right inside.
• Toasting before cooking – I like to lightly roast the marinated chunks before adding to the gravy. It gives a nice coating and stops them from getting soggy later.
• Capsicum cooking – Always put capsicum towards the end. It will stay bright green and crunchy, which looks and tastes better.
• Fresh spice crush – Crushing fennel, pepper, and chilli just before cooking makes the dish smell amazing. Really, try not to skip this step.

Serving and Storage

Serve it hot with phulka, chapati, roti or even a plain pulao. It tastes nice as a stuffing in roti rolls for lunch too. Leftovers can go in the fridge but try to finish by next day. When you heat again, just add a little water so it stays soft and not dry.

FAQS

1.Can I add more vegetables?

Yes sure, you can put capsicum, carrot, peas or baby corn. It makes it look nice and also healthy.

2.Can I make this ahead?

You can prepare the masala base earlier and just add toasted soya and capsicum before serving.

3.Can I make it gravy style?

Yes add extra tomato puree or little water and simmer more to make it saucy.

4.Can I replace soya chunks?

Yes paneer or even mixed vegetables work in same method.

5.Will it be very spicy?

No it is medium spice, but you can reduce or increase chili powder to suit your taste.

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Soya Chunks Curry Recipe | Soya Chunks Masala Recipe

Soya Chunks Masala is one quick side dish that I make whenever I need something tasty but not too heavy. It’s soft soya chunks cooked with crunchy capsicum and a light masala base. The flavor is rich yet homely, so it goes well with both roti and rice. You can even pair it with mild pulao for a weekend lunch.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings2 cups

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup soya chunks
• ½ teaspoon ginger garlic paste
• ¼ cup onion
• 2 medium sized tomato
• ¼ cup capsicum
• 1 tablespoon tomato sauce
• ½ teaspoon red chilli powder
• ¼ teaspoon coriander powder
• ½ teaspoon garam masala powder
• 1 tablespoon coriander leaves
• salt to taste

For the marinade :

• ¼ teaspoon red chilli powder
• ⅛ teaspoon fennel seeds powder
• ¼ teaspoon coriander powder
• ¼ teaspoon garam masala powder
• salt to taste

To crush :

• 1 green chilli
• 1 teaspoon pepper
• ½ teaspoon fennel seeds

Instructions

• Boil water, switch off and add soya chunks to it and keep aside for 10 minutes till it grows in size.
• Then rinse it well in cold water at least 2-3 times.
• Squeeze the water and half each chunk if you feel it too big.
• In a mixer grind 2 tomatoes into a smooth paste without adding water, set aside.
• In a mixing bowl take soya chunks along with red chilli powder, salt, coriander powder and garam masala powders.
• Give a quick mix and let it marinade for at least 15 minutes.
• Meanwhile you can crush the ingredients listed under ‘to crush’, I used my my hand mortar pestle to do this – Just crush it so that the mixture is wet and coarse, set aside.
• In a pan heat a teaspoon of oil and toast soya chunks for 5 minutes until slightly golden, set aside.
• In the same pan now add onion, capsicum and sauté for 2 minutes and set aside.
• Heat oil in a separate pan – add the crushed items first let it splutter then add tomato pulp let it cook for few mins until raw smell leaves.
• Now add ginger garlic paste, garam masala, red chilli and coriander powders.
• Cook for 5 minutes in low flame. Adjust salt.
• Add little water and simmer. When it becomes thick and saucy add toasted soya chunks.
• Then add onion, capsicum along with tomato sauce.
• Give a quick mix, garnish with coriander leaves and switch off.
• Serve Soya Chunks Capsicum Masala hot with phulka!

Notes

• Boiling soya chunks – Don’t boil soya chunks for long. I just soak them in hot water for about 10 minutes, then press out all the water. This way they stay firm and don’t turn mushy.
• Marinating first – Let the chunks rest with the spices for at least 15 minutes. This small wait makes the flavors go right inside.
• Toasting before cooking – I like to lightly roast the marinated chunks before adding to the gravy. It gives a nice coating and stops them from getting soggy later.
• Capsicum cooking – Always put capsicum towards the end. It will stay bright green and crunchy, which looks and tastes better.
• Fresh spice crush – Crushing fennel, pepper, and chilli just before cooking makes the dish smell amazing. Really, try not to skip this step.

Nutrition Facts

Soya Chunks Curry Recipe | Soya Chunks Masala Recipe

Amount Per Serving (100 g)

Calories 169 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.4g3%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.2g

Sodium 135mg6%

Potassium 428mg12%

Carbohydrates 21g7%

Fiber 10g42%

Sugar 10g11%

Protein 19g38%

Vitamin A 1883IU38%

Vitamin C 46mg56%

Calcium 149mg15%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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