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.
Servings2 cups
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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