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Soft Juicy Soya Chunk Curry
A protein‑rich, soft and juicy Indian curry made with soaked soy chunks, fresh homemade spice powder, tangy curd and aromatic herbs. Perfect with roti, chapati, fulka or pulao.
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Cost Breakdown
Critical Success Points
- • Soak the soy chunks until fully plumped
- • Roast whole spices without burning
- • Grind spices to a fine powder
- • Cook the curd mixture on low heat to avoid curdling
- • Simmer soy chunks until they absorb the gravy
Safety Warnings
- • Handle hot oil with care to avoid splatter
- • Use a pot with a sturdy handle when simmering on the stove
- • Do not over‑heat the curd mixture; keep the flame low to prevent curdling
- • Allow roasted spices to cool before grinding to avoid burns
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