Soya curry is a North-Indian style curry and very similar to the way butter chicken is prepared. Soya makhani means buttery soya chunks, making it a very delicious and creamy dish. In this recipe, soya granules are used to thicken the gravy to reduce the amount of cream and cashews that are required. Add more cream and cashews. Serve curry with roti, paratha, or naan.

Soya has risen concerns regarding its bringing back the love for soya chunks! Soya chunks are to a vegetarian what chicken breast is to a non-vegetarian- a great source of protein! A plus point is that they are ridiculously easy to add to the regular diet. Soya chunks are made using soy flour that has been ‘defatted’ or its oil has been removed. They are the byproducts left after extracting soybean oil and have a rough texture after drying. The texture becomes soft and spongy as soon as put in warm water or added to any warm gravy. They are known as ‘vegetarian’s meat’ for its nutritional profile can be comparable to many non-vegetarian foods. Soya chunks are versatile and can be cooked to get similar flavour as non-veg curries.

Soya chunks is packed with many health benefits and help faster muscle building and metabolism. It is great for the health of bone, hair and skin health. Soya chunks can lower the levels of bad cholesterol in the body effectively and protect many heart ailments. Soya chunks stop excess fat to accumulate around the organs, thus helping with weight-loss. The chunks are full of fibre, to allow the food to pass slowly from the system and keeping the stomach full for longer.

  • Prep Time15 min
  • Cook Time25 min
  • Total Time40 min
  • Yield4 Plates
  • Serving Size200 g
  • Energy143 cal
  • Cuisine
    • Indian
  • Course
    • Main Course
  • Cooking Method
    • Cutting
    • Chopping
    • Sauteing

Ingredients

    • 1 cup soya chunks, preferably medium-sized
    • 1/4 cup soya granules
    • 3/4 cup hung curd
    • 1 tablespoon butter
    • 2 tablespoons vegetable oil
    • 10 garlic cloves
    • 2 inches ginger, chopped
    • 1 medium onion, chopped
    • 5 medium tomatoes, chopped
    • 1 teaspoon salt
    • 2 bay leaves
    • 1 teaspoon red chilli powder
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon garam masala
    • 1 teaspoon cumin seeds
    • 1 black cardamom, crushed coarsely
    • 4 green cardamom
    • 1 inch cinnamon
    • 5 cloves
    • 8-10 black pepper corns
    • 10-12 cashew nuts
    • 1 tablespoon kasuri methi (dry fenugreek leaves)
    • 4 tablespoons fresh cream
    • 3/4 cup milk
    • 2 teaspoons hara dhania (cilantro), chopped
    • 1 tablespoon desi ghee (clarified butter)
    • 1 liter water

Method

1
  • Boil the soya chunks and granules till it soften.

 

  • Strain out and wash thoroughly under running water and squeeze out the water.
  • Add the boiled soya chunks and granules in a large bowl.
  • Add in the hung curd, 1/2 tsp red chilli powder, 1/2 tsp garam masala, and 1/2 tsp salt.

  • Mix well and cover the bowl with a lid.
  • Marinate for 15 minutes.
  • Heat 1 tbsp oil in a pan. Add 1/2 tsp jeera, the crushed black cardamom, 4 green cardamom, cinnamon, peppercorns, and cloves.
  • Stir for about 15-20 seconds.
  • Add in the chopped ginger, garlic cloves, chopped onion, cashew nuts, and tomatoes.
  • Stir to mix well and reduce heat to low, cover with a lid and cook for about 10 minutes or until the tomatoes turn soft.

  • Stir a few times while it is cooking.
  • Remove to a bowl and allow the mixture to cool down.
  • While the mixture is cooling, roast the soya.
  • Keep a pan on medium heat, heat 1 tbsp oil, and then put in the marinated soya.

  • Stir-cook the soya until the water dries up then roast it until it turns light brown stirring constantly.
  • Transfer to a bowl.
  • Add the cooled spice, onion, and tomato mixture to a blender jar and puree until fine.
  • Add 1/2 cup milk and blend again then remove to a bowl.
  • Prepare the gravy in the same pan on medium heat, by putting in 1 tbsp desi ghee and 1 tbsp butter.

  • Let them melt and reduce heat to low, add the bay leaves and 1/2 tsp red chilli powder and stir a few times.
  • Put pureed mixture, raise heat to medium and cook for 2 minutes.

  • Add 1/2 tsp salt, 1/2 tsp garam masala, 1/2 tsp turmeric powder, and 1 tsp coriander powder.
  • Stir cook for about 5 minutes.
  • If the gravy is getting thick add a little milk i.e; 1/4 of a cup.
  • Add the roasted soya and kasuri methi and stir for a minute.
  • Reduce heat to low-medium and add in the fresh cream and cilantro.

  • Mix well and stir-cook for a minute. The dish is ready.
  • Remove the dish and garnish with a little cilantro. Serve with roti, paratha, or naan.

Important Tips:

  1. Soya chunks are rubbery in texture.
  2. Cut into small pieces after boiling and squeezing the extra water out.
  3. Quantity of soya chunks and vegetables in 50-50 proportion makes a soft and delicious curry.
  4. While boiling the soya in water, add a few tablespoons of milk alleviates the mild odor.
  • 1 servings per container
  • Serving Size200 g
  • Amount per serving
  • Calories143
  • % Daily Value*
  • Total Fat3 g3.85%
  • Saturated Fat1 g5%
  • Trans Fat0 g
  • Polyunsaturated Fat0 g
  • Monounsaturated Fat0 g
  • Cholesterol0 mg0%
  • Sodium330 mg14.35%
  • Total Carbohydrate10 g3.64%
  • Dietary Fiber24 g85.71%
  • Total Sugars2 g
  • Protein25 g50%

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