Soya chunks curry is a curry recipe made with nutrella soya chunks or meal maker with lots of vegetables and a medley of flavours. Serve this semi-dry curry with kulcha or paratha. This Nutrela soya chunks recipe tastes incredibly delicious.
Soy granules or nutrela soya chunks can easily be substituted for minced meat in any meat-based recipe without compromising on texture. In fact, in many dishes, soy granules are a great vegan substitute for minced meat. You can easily call it mock meat.
Soya chunks In India, is one of the most popular substitutions for usual meat-based dishes.
What Are Soy Chunks?
Soya chunks are also popular by other names like nutri, nutrela, soya nuggets, meal maker, soya granules, soya Badi etc. Basically, this is a Textured vegetarian protein also known as TVP. These are made with de-fatted soya flour which is made with dehydrated soya solids leftovers after extracting soy oil from soybean.
You can use soy chunks in making pulao, biryani, curry with gravies, dry curry with soya chunks, cutlets etc.
Why We Love this dry Soya chunks curry?
- Protein-packed vegetarian option
- nutritions packed because of Lots of vegetables.
- One of healthy Indian street food
How to Use Soy Chunks in Recipes?
Soya chunk is a processed and soy product that is made with solids that are leftover after extracting oil from the soybean. Basically, the leftover solids which are defatted are dehydrated and processed to make soy chunks. I suggest using organic soy-based TVP and avoid GMO soy products.
To use Soy chunks/ granules etc in any recipe it is advisable to soak them in hot water for 10 minutes or until soft. Then rinse them and use them as the recipe has asked.
About This Nutrela Recipe
This is a dry soya curry recipe inspired by a popular street food recipe Nutri kulcha. That recipe uses a lot of butter and oil but I have made this soya curry quite healthy by adding a lot of vegetables and paneer.
How to Make this Soya Chunks Curry
You need following ingredients to make this Nutri nuggets curry.
Nutrela: Or any variety of soya chunks, soya nuggets or nutri nuggets. You need to blitz them a couple of times to make thick coarse textured granules. These days Soya chunks are available in granule form too. If you can find soya granules use them directly to make this recipe.
Oil: Soybean oil or any other oil of your choice.
Spices & Seasonings: cumin, fenugreek seeds, kashmiri red chilli, garam masala, cumin powder, coriander powder, salt to taste.
Vegetables: Onions, green chillies, ginger, carrot, beans, green peas, capsicum, bottle gourd, tomatoes, coriander leaves. Finely chop onions and green chillies. Cut into small vegetable chunks, grate bottle gourd.
Tomato Puree: Use packed tomato puree for good texture. Or you can substitute with tomato paste. If you use tomato paste reduce the amount to ¼th.
Paneer: Grate paneer. You can make Paneer at home and use it.
How to Make Soya chunks Curry?
Soak soya/nutrela in hot water and keep that aside.
I have shared the detailed process in the recipe card below. But first the base masala of the curry is prepared and then I cook vegetables in that masala.
Next I add few more basic spices and cook masala after adding freshly pureed tomatoes.
After cooking the vegetables I add in soaked granules, paneer and cook it few more minutes.
I then finish this meal maker curry with sprinkle of chopped coriander, green chillies and crushed papad.
Recipe Notes & Tips
- Vegetables make it taste good and paneer lends this curry a smooth and creamy texture as well as rich taste.
- If you want to make it vegan you can substitute ghee butter with coconut oil or vegetable oil.
- You can finely chop the vegetables using a food processor or manual chopper.
- For making it vegan you can substitute paneer with either tofu or thick cashew paste.
Serving Suggestions:
You can serve this soy chunks curry with some bakery bread like Indian Kulcha, Bun or you can simply serve it as curry with paratha or chapati.
How to Store It?
Soy veggie keema masala tastes good, fresh and hot. But if you consume it the next day flavours come out even better. So I strongly recommend making an extra batch so that you can consume it within 1-2 days. This stays well in the fridge for 2-3 days. You can freeze it in a freezer-safe container for up to 12 weeks.
More Such Recipes
Veg Soya Keema Masala
Equipment
- Non-Stick Pan (US)
Ingredients
- 3 tablespoons oil
- 1 teaspoon cumin
- ¼ teaspoon fenugreek seeds
- 1 onion finely chopped
- 100 grams Paneer grated
- 2 green chilies finely chopped
- 1 teaspoon ginger grated
- ½ cup carrot finely chopped
- ½ cup French Beans finely chopped
- ½ cup green peas
- ½ cup small capsicum finely chopped
- 1 cup Lauki grated
- 1 Tomato finely chopped
- 1 cup tomato puree
- ½ teaspoon turmeric
- 1 teaspoon kashmiri red chilli
- ½ teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 cup soya granules soaked in water
- ½ teaspoon salt to taste
- ½ cup cottage cheese grated
- 2 teaspoon coriander leaves finely chopped
Instructions
- Coarsely grind soy chunks in a grinder by wheezing it a few times in the dry grinder of a mixer grinder. Do not make a powder of it. Just blitz for a couple of times.
- Soak these granules in hot water.
- Heat Oil in a pan and add cumin seeds and fenugreek seeds. Allow cumin seeds to pop and then add chopped onions.
- Fry the onions for 2 minutes on medium heat till the onions become translucent.
- Add green chillies and ginger and fry up for ½ minute.
- Now add chopped carrot, chopped french beans. green peas, bottle gourd, chopped capsicum and stir fry everything for a few minutes till vegetables are slightly cooked.
- Now add chopped tomatoes and cook this mixture.
- Add turmeric powder, red chilli powder, garam masala, coriander powder, cumin powder and mix well.
- Add tomato puree mix and add ¼ cup of water.
- Cover with the lid and cook for 5-6 minutes on slow medium heat till vegetables are tender.
- Add soaked granules after squeezing out excess water.
- Mix nicely and cover to cook for 2 more minutes. It cooks very fast.
- Add grated paneer, coriander leaves and salt to taste.
- Cook for 2 more minutes and your dry Soya keema masala is ready.
- Top this dry soya curry with coriander, chopped green chillies, crushed papad and enjoy your it piping hot with your favourite bread.
Notes
- Vegetables make it taste good and paneer lends this curry a smooth and creamy texture as well as rich taste.
- If you want to make it vegan you can substitute ghee butter with coconut oil or vegetable oil.
- You can finely chop the vegetables using a food processor or manual chopper.
- For making it vegan you can substitute paneer with either tofu or thick cashew paste.
Nutrition
Step by Step Recipe Instructions With Pictures
Coarsely grind soy chunks in a grinder by wheezing it a few times in the dry grinder of a mixer grinder. Do not make a powder of it. Just blitz for a couple of times.
Soak these granules in hot water.
- Heat Oil in a pan and add cumin seeds and fenugreek seeds. Allow cumin seeds to pop and then add chopped onions.
- Fry the onions for 2 minutes on medium heat till the onions become translucent.
- Add green chillies and ginger and fry up for ½ minute.
- Now add chopped carrot, chopped french beans. green peas, bottle gourd, chopped capsicum and stir fry everything for a few minutes till vegetables are slightly cooked.
- Now add chopped tomatoes.
- Cook this mixture covered for few minutes.
- Add turmeric powder,
- Also add garam masala,
- Add red chilli powder,
- Next add in coriander powder and mix well.
- Add tomato puree mix and add ¼ cup of water.
- Cover with the lid and cook for 5-6 minutes on slow medium heat till vegetables are tender.
- Add soaked granules after squeezing out excess water.
- Mix nicely and cover to cook for 2 more minutes. It cooks very fast.
- Add grated paneer, coriander leaves and salt to taste.
- Cook for 2 more minutes and your dry Soya keema masala is ready.
- Top this dry soya curry with coriander, chopped green chillies, crushed papad and enjoy your it piping hot with your favourite bread.
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