Soft Juicy Soya Chunk Curry

Ingredients

• 2 cups Soya chunks (large size, rinsed)
• 1 tsp Salt (for soaking) (dissolved in hot water)
• 2 tsp Coriander seeds (whole)
• 1 tsp Fennel seeds (whole)
• 1 tsp Cumin seeds (for masala) (whole)
• 1 tsp Cumin seeds (for tempering) (whole)
• 0.5 tsp Whole black peppercorns (whole)
• 1 piece Cinnamon stick (small piece)
• 1 piece Green cardamom pod (whole)
• 3 pieces Cloves (whole)
• 3 pieces Dry red chilies (whole, seeds removed)
• 5 pieces Cashew nuts (raw, unsalted)
• 4 tbsp Vegetable oil (neutral oil)
• 3 medium Onion (finely chopped)
• 1 piece Green chili (finely chopped)
• 1 tsp Ginger‑garlic paste (store‑bought or homemade)
• 4 medium Tomato (finely chopped)
• 0.25 tsp Turmeric powder (ground)
• 1 tsp Salt (for cooking) (adjust to taste)
• 2 tbsp Freshly ground masala powder (made from roasted spices, see step 3)
• 0.25 cup Water (for cooking masala) (adds steam to release flavors)
• 1 cup Whisked curd (yogurt) (well whisked to avoid lumps)
• 1.5 cup Water (for simmering) (adjust for desired gravy thickness)
• 1 handful Fresh coriander leaves (chopped)

Instructions

1. Soak the soy chunks

   Place the soy chunks in a large bowl, pour hot water over them, add 1 tsp salt, stir and let sit for 10‑15 minutes until plumped.

   Time: PT15M

2. Roast whole spices

   In a small pan over medium heat, add coriander seeds, fennel seeds, cumin seeds, whole peppercorns, a small piece of cinnamon, one cardamom pod, 3 cloves, 3 dry red chilies and 5 cashew nuts. Roast, stirring constantly, for 2‑3 minutes until fragrant but not burnt.

   Time: PT3M

   Temperature: medium

3. Cool and grind spices

   Transfer the roasted spices to a plate, let them cool completely (about 5 minutes), then grind them in a spice grinder or mortar‑pestle to a fine powder. Set aside as fresh masala powder.

   Time: PT7M

4. Drain soy water

   Squeeze the soaked soy chunks to remove excess water and transfer the chunks to a clean bowl.

   Time: PT2M

5. Temper spices in oil

   Heat 4 tbsp oil in a kadai over medium heat. Add 1 tsp cumin seeds and a small piece of cinnamon; fry until they sizzle and become aromatic (about 2 minutes).

   Time: PT2M

   Temperature: medium

6. Sauté onions

   Add the finely chopped onions to the oil. Cook, stirring occasionally, until they turn golden brown (about 8 minutes).

   Time: PT8M

   Temperature: medium

7. Add green chili and ginger‑garlic paste

   Stir in the chopped green chili and 1 tsp ginger‑garlic paste. Cook for 1 minute until the raw aroma disappears.

   Time: PT1M

   Temperature: medium

8. Cook tomatoes

   Add the chopped tomatoes and cook, stirring occasionally, until they become soft and mushy (about 5 minutes).

   Time: PT5M

   Temperature: medium

9. Add turmeric, salt and fresh masala

   Stir in 1/4 tsp turmeric powder, 1 tsp salt and the freshly ground masala powder (≈2 tbsp). Mix well and cook for 1 minute to bloom the spices.

   Time: PT1M

   Temperature: medium

10. Cook masala with water

    Add 1/4 cup water to the pan, stir, and let the masala cook for about 3 minutes until the raw smell disappears.

    Time: PT3M

    Temperature: medium

11. Incorporate whisked curd

    Lower the heat to medium‑low, add 1 cup whisked curd, and stir continuously. Cook until the oil begins to separate from the gravy (about 5 minutes).

    Time: PT5M

    Temperature: medium‑low

12. Add soy chunks

    Add the drained soy chunks to the gravy, stir to coat them evenly with the masala. Cook for 2 minutes.

    Time: PT2M

    Temperature: medium

13. Simmer with water

    Pour in 1.5 cups water, stir, cover the kadai and let the curry simmer on medium‑low heat for 10 minutes until the soy chunks are tender and the gravy thickens to desired consistency.

    Time: PT10M

    Temperature: medium‑low

14. Finish with coriander

    Uncover, sprinkle chopped fresh coriander leaves, give a gentle mix and turn off the heat.

    Time: PT1M

Nutrition Facts

Calories

222

Protein

7.5 g

Carbohydrates

8 g

Fat

16 g

Fiber

2.3 g

Ingredient Substitutions

• Instead of Soya chunks: textured vegetable protein (TVP), soy strips
• Instead of Dry red chilies: red chili powder
• Instead of Cashew nuts: almonds
• Instead of Vegetable oil: canola oil, sunflower oil
• Instead of Green chili: jalapeño
• Instead of Ginger‑garlic paste: fresh ginger and garlic minced
• Instead of Tomato: canned crushed tomatoes
• Instead of Freshly ground masala powder: store‑bought garam masala
• Instead of Whisked curd (yogurt): plain Greek yogurt
• Instead of Fresh coriander leaves: cilantro

Equipment Needed

• Large bowl
• Kadai or deep skillet
• Small pan for roasting spices
• Spice grinder or mortar & pestle
• Wooden spoon / spatula
• Chef’s knife
• Cutting board
• Measuring spoons
• Ladle (optional)
• Serving bowl (optional)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use fresh whole spices for the most aromatic masala
• A heavy‑bottomed kadai prevents scorching of the curd
• Garnish with extra coriander and a drizzle of ghee for extra richness
• Serve with hot roti or steamed pulao for a complete meal

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 1 month; thaw before reheating.

Room temperature: Not recommended; refrigerate promptly after cooling.

Make-Ahead Tips

• Grind the whole‑spice masala powder a day ahead and store in an airtight jar
• Soak soy chunks in hot water while you prep other ingredients
• Whisk the curd and keep it refrigerated; add to the curry just before cooking