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.