Soya Chunks Potato Curry | Meal Maker Curry

This soya chunks potato curry is a simple, easy, and delicious curry or gravy dish prepared with soya chunks and potato. Perfect to accompany rice or roti. Soya chunks are also called soya nuggets, soya bari, and meal maker in India. Here is how to make soya chunks curry with step by step pictures.

This recipe will give you a simple, super tasty, mildly spicy curry, where soya nuggets are cooked in an onion-tomato based gravy. The recipe is nut-free, gluten-free, and completely vegan. All the ingredients used in this are easily available in any kitchen cabinet. 

What are Soya Chunks

Soya chunk is popularly known as soya meat for its fibrous, meaty texture. It is an inexpensive source of healthy protein that is equal to that of meat. Made from soybean flour, these nuggets are the perfect alternative for people, who want to refrain from meat.

Soya chunks are easy to cook and absorb flavors easily. Hence many dishes are made using soya chunks. I love adding potatoes in soya chunks curry. However, you could skip potatoes if you wish.

Serving Suggestions

This recipe can be served as a side dish for plain rice, pulao, biriyani, roti or paratha. A simple raita or salad also pairs well with this.

Few more curry recipes, you can check

• Lauki Ki Sabzi
• Dhaba Style Aloo Gobi Masala
• Kathal(Raw Jackfruit) Curry
• Dry Aloo Capsicum
• Aloo Matar Dhaba Style

Preparations Of Soya Chunks Curry Step by Step

• Soak soya chunks in enough hot water and salt for 15 minutes or until soft.
• Then squeeze the water from the soya chunks and set aside. 
• Heat oil in a pan or kadhai.
• Add potato cubes and saute over medium flame until slightly golden.
• Once done remove potatoes from oil and set aside.
• In the same pan, add bay leaf, chopped onions. Saute until onions turn lightly golden.
• Add ginger-garlic paste and saute until the raw smell goes.

• Add turmeric powder, chili powder and saute. Sprinkle a dash of water if required.
• Add chopped tomato, followed by salt. Stir until the tomato becomes mushy and oil separates.
• Add cumin powder and coriander powder. Stir to mix.

• Add soya chunks and fried potatoes. Stir for a minute over a high flame.
• Add warm water. Mix well. Cover and cook over simmer flame 8-10 minutes or until potatoes are cooked and the gravy reaches the required consistency. Add the green chili in between. 
• Add garam masala powder and chopped coriander. Stir to mix. 
• Cover and allow the curry to rest for 5 minutes. 
• The curry is ready to serve. Serve hot with rice or roti.

Tips

• Always use good quality soya chunks. 
• Make sure the soya nuggets are soft enough before squeezing the water. 
• Soya nuggets can be soaked in plain water overnight.
• Potatoes can be skipped. Just make sure to cook the soya nuggets for 8-10 minutes to soak all the flavors.
• Adjust chili as per your tolerance.

If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.

Print Recipe

5 from 2 votes

Soya Chunks Potato Curry | Meal Maker Curry

A simple, easy, and delicious soya chunks curry or gravy dish prepared with staple pantry ingredients. It is gluten-free, nut-free and completely vegan.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course Lunch, Side Dish

Cuisine Indian

Keyword Meal maker curry, Soya chunks curry

Servings2 people

Author Geetanjali

INGREDIENTS ( 1 CUP = 240 ML )

• 1 cup soya chunks
• 1 large potato peeled and cut into big cubes
• 2.5 tbsp oil
• 1 bay leaf
• 1 finely chopped onion medium-sized
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• ½ tsp kashmiri red chili powder non-spicy
• 1 chopped tomato medium-sized
• Salt to taste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 cup warm water
• 1-2 slitted green chili
• ⅓ tsp garam masala powder
• 2 tbsp chopped coriander/cilantro fresh

INSTRUCTIONS

• Soak soya chunks in enough hot water and salt for 15 minutes or until soft.
• Then squeeze the water from the soya chunks and set aside.
• Heat oil in a pan or kadhai. Add potato cubes and saute over medium flame until slightly golden.
• Once done remove potatoes from oil and set aside.
• In the same pan, add bay leaf, chopped onions. Saute until onions turn lightly golden.
• Add ginger-garlic paste and saute until the raw smell goes.
• Add turmeric powder, chili powder and saute. Sprinkle a dash of water if required.
• Add chopped tomato, followed by salt. Stir until the tomato becomes mushy and oil separates.
• Add cumin powder and coriander powder. Stir to mix.
• Add soya chunks and fried potatoes. Stir for a minute over high flame.
• Add warm water. Mix well. Cover and cook over simmer flame 8-10 minutes or until potatoes are cooked and the gravy reaches the required consistency. Add the green chili in between.
• Add garam masala powder and chopped coriander. Stir to mix.
• Cover and allow the curry to rest for 5 minutes.
• Soya chunks curry is ready to serve. Serve hot with rice or roti.

Notes

• Always use good quality soya chunks for the best taste.
• Make sure the soya nuggets are soft enough before squeezing the water.
• Soya nuggets can be soaked in plain water overnight.
• Potatoes can be skipped. Just make sure to cook the soya nuggets for 8-10 minutes to soak all the flavors.
• Adjust chili as per your tolerance.

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