Quick High-Protein Soya Badi Curry

Ingredients

• 350 grams Plain Yogurt (unsweetened, room temperature)
• 15 pieces Cashews (boiled and peeled)
• 2 inch piece Fresh Ginger (peeled)
• 2 pieces Green Chilies (medium, slit lengthwise)
• 0.25 teaspoon Turmeric Powder
• 1.5 tablespoons Kashmiri Red Chili Powder (mild, gives bright red colour)
• 1.5 tablespoons Coriander Powder
• 1 teaspoon Spicy Red Chili Powder
• 0.5 teaspoon Cumin Powder
• 1 tablespoon Any Spice Mix (optional, any Indian blend)
• to taste Salt
• 1 tablespoon Mustard Oil (heat until smoke point, then lower flame)
• 0.5 teaspoon Cumin Seeds (large pinch)
• 1 inch Cinnamon Stick
• 2 pieces Green Cardamom Pods
• 2 pieces Bay Leaves
• 0.25 teaspoon Asafoetida (Hing)
• 1 pinch Roasted Dry Fenugreek Powder
• 1 pinch Garam Masala
• 1 slice Green Chili Slice (for garnish)
• 2 tablespoons Fresh Coriander Leaves (chopped)
• 200 grams Fortune Soya Badi (high‑protein soy chunks, rinsed after boiling)
• as needed (≈ 2 cups) Water (hot water for thinning the curry)

Instructions

1. Blend the Yogurt Base

   In a blender combine the plain yogurt, boiled cashews, peeled ginger, green chilies, turmeric, Kashmiri red chili powder, coriander powder, spicy red chili powder, cumin powder and the optional spice mix. Blend until smooth.

   Time: PT5M

2. Boil and Prepare Soya Badi

   Bring a saucepan of water to boil, add a pinch of salt, then add the Soya Badi. Boil for 5 minutes until the pieces puff up, then strain, rinse with fresh water and gently squeeze to remove excess water.

   Time: PT7M

   Temperature: 100°C

3. Temper Whole Spices

   Heat the mustard oil in the pressure cooker until it smokes. Reduce flame, add cumin seeds, cinnamon stick, cardamom pods, bay leaves and asafoetida. Stir until the spices crackle.

   Time: PT2M

4. Cook the Yogurt Mixture

   Pour the blended yogurt mixture into the cooker, stir continuously and cook for 1‑2 minutes on low heat to prevent curdling.

   Time: PT2M

5. Add Soya Badi and Simmer

   Add the squeezed Soya Badi and salt to taste. Stir well and cook for another 1‑2 minutes.

   Time: PT2M

6. Pressure Cook the Curry

   Add enough hot water to achieve a thin, gravy‑like consistency (about 2 cups). Close the pressure cooker lid, set to medium flame and cook for 10‑12 minutes (2‑3 whistles).

   Time: PT12M

7. Finish with Aromatics

   Open the cooker, add a pinch of roasted dry fenugreek powder, a pinch of garam masala, a slice of green chili and freshly chopped coriander. Stir gently and simmer for 1‑2 minutes.

   Time: PT2M

8. Plate and Serve

   Transfer the hot curry to a serving bowl, garnish with extra coriander if desired, and serve with tandoori roti, naan or steamed rice.

   Time: PT1M

Nutrition Facts

Calories

110

Protein

12g

Carbohydrates

10g

Fat

7g

Fiber

2g