How to make a soya chunks sabji
How to make a soya chunks sabji is a medium Indian recipe that serves 4. 260 calories per serving. Recipe by Wolf ji07 on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr
Cost: $33.21 total, $8.30 per serving
Ingredients
- 250 g Soy Bean Badi (store‑bought Indian soy dumplings)
- 1 tsp Salt (for boiling soy badi)
- 200 g Plain Yogurt (full‑fat, at room temperature)
- 1 tsp Red Chili Powder (adjust to heat preference)
- 0.5 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Kasuri Methi (dried fenugreek leaves, crushed)
- 3 tbsp Vegetable Oil (neutral oil)
- 1 Bay Leaf
- 3 Cloves
- 2 Large Cardamom Pods
- 2 Green Cardamom Pods
- 1 small piece Cinnamon Stick
- 5 Garlic Cloves (minced)
- 1 tsp Cumin Seeds
- 1 tsp Fresh Ginger (grated)
- 1 Green Chili (finely chopped)
- 1 medium Onion (thinly sliced)
- 1 Whole Red Chili (optional for extra heat)
- 1 medium Tomato (chopped)
- 2 cup Water (for simmering spices)
- 2 medium Roasted Potatoes (peeled, cubed, roasted beforehand)
- 2 tbsp Fresh Cilantro (chopped, for garnish)
Instructions
Boil Soy Badi
Bring a large pot of water to a boil, add 1 tsp salt, then add the soy badi. Cook for 8‑10 minutes until softened.
Time: PT12M
Temperature: Medium‑high heat
Drain and Dry
Drain the cooked soy badi in a colander and spread on a clean kitchen towel or sieve to remove excess water.
Time: PT3M
Marinate with Yogurt and Spices
In a mixing bowl combine the drained soy badi with 200 g plain yogurt, 1 tsp red chili powder, ½ tsp turmeric, 1 tsp coriander powder, 1 tsp salt, and 1 tsp crushed kasuri methi. Mix thoroughly until the badi is evenly coated.
Time: PT5M
Prepare Spice Base
Heat 3 tbsp oil in a pan over medium heat. Add bay leaf, cloves, large cardamom, green cardamom, and cinnamon stick. Sauté for 30 seconds until fragrant.
Time: PT2M
Temperature: Medium heat
Sauté Aromatics
Add minced garlic, cumin seeds, grated ginger, chopped green chili, sliced onion, and whole red chili. Cook, stirring, until the onion turns golden brown, about 5 minutes.
Time: PT5M
Temperature: Medium heat
Add Tomatoes and Ground Spices
Add chopped tomato, 1 tsp coriander powder, ½ tsp red chili powder, ¼ tsp turmeric, and 1 tsp salt. Cook until tomatoes break down and oil separates, about 4 minutes.
Time: PT4M
Temperature: Medium heat
Simmer Spice Mixture
Pour in 2 cups water, bring to a gentle boil, then reduce to a simmer for 3 minutes to let the flavors meld.
Time: PT3M
Temperature: Medium‑low heat
Add Yogurt‑Coated Soy Badi
Stir the yogurt‑marinated soy badi into the simmering sauce. Mix well and cook for 4‑5 minutes until the badi absorbs the flavors.
Time: PT5M
Temperature: Medium heat
Add Roasted Potatoes
Add the cubed roasted potatoes, mix, and cook for an additional 5‑10 minutes, allowing the potatoes to soak up the gravy.
Time: PT10M
Temperature: Medium heat
Finish and Serve
Turn off the heat, garnish with chopped cilantro, and serve hot with roti, paratha, or steamed rice.
Time: PT2M
Nutrition Facts
- Calories
- 260
- Protein
- 12 g
- Carbohydrates
- 30 g
- Fat
- 10 g
- Fiber
- 5 g
Dietary info: Vegetarian, Gluten‑free (if soy badi is gluten‑free), High protein
Allergens: Soy, Dairy
Ingredient Substitutions
- Instead of Soy Bean Badi: Soy chunks, Tofu cubes
- Instead of Plain Yogurt: Greek yogurt, dairy‑free yogurt
- Instead of Red Chili Powder: Paprika, Cayenne pepper
- Instead of Kasuri Methi: Fenugreek leaves fresh
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Large Cardamom Pods: Green cardamom
- Instead of Green Cardamom Pods: Large cardamom
- Instead of Garlic Cloves: Garlic paste
- Instead of Fresh Ginger: Ginger paste
- Instead of Green Chili: Red chili flakes
- Instead of Onion: Shallots
- Instead of Tomato: Canned diced tomato
- Instead of Roasted Potatoes: Boiled potatoes
- Instead of Fresh Cilantro: Parsley
Equipment Needed
- Large Pot
- Colander
- Mixing Bowl
- Pan (Kadai or Deep Skillet)
- Wooden Spoon
- Chef's Knife
- Cutting Board
Critical Steps — Do Not Skip
- Draining the boiled soy badi completely to avoid watery gravy.
- Mixing yogurt with spices before adding to the pan to prevent curdling.
- Sautéing whole spices until fragrant but not burnt.
- Cooking the soy badi only 4‑5 minutes after adding to preserve texture.
Chef Tips from the Video
- Roast the potatoes with a drizzle of oil and a pinch of salt for extra crispness.
- Toast whole spices in a dry pan before adding oil for deeper aroma.
- Garnish with a drizzle of ghee for a richer finish.
Troubleshooting
Soy badi remains hard after cooking.
Increase boiling time by 2‑3 minutes or soak the badi in warm water for 10 minutes before boiling.
Yogurt curdles in the sauce.
Ensure yogurt is at room temperature and add it after the sauce has cooled slightly (off‑heat) before mixing.
Gravy is too thin.
Simmer uncovered for a few more minutes or add a teaspoon of cornflour slurry.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture of soy badi changes when frozen.
Room temperature: Can sit at room temperature for up to 2 hours; discard after.
Make-Ahead Tips
- Prepare the yogurt‑spice mixture and keep refrigerated; add to the sauce just before final cooking.
- Roast potatoes a day ahead; reheat in the pan with the curry.
Frequently Asked Questions
What is the cultural significance and history of Soy Badi Curry in Indian cuisine?
Soy badi (soy bean dumplings) became popular in Indian vegetarian cooking as an affordable protein source, especially in North Indian households. It is often used in festive and everyday dishes, reflecting the Indian tradition of adapting soy into traditional spice‑rich gravies.
What are the traditional regional variations of Soy Badi Curry in Indian cuisine?
In Punjab, soy badi is cooked in a buttery tomato‑onion gravy; in Gujarat, it may be prepared with a sweeter, slightly tangy sauce; in South India, soy badi appears in coconut‑based curries. The core technique of simmering in spices remains consistent.
How is Soy Badi Curry traditionally served in Indian households?
It is typically served hot with Indian flatbreads such as roti, paratha, or naan, and sometimes with steamed basmati rice. A side of fresh cucumber raita balances the spiciness.
What occasions or celebrations is Soy Badi Curry associated with in Indian culture?
Soy badi dishes are common during fasting periods like Navratri (when soy replaces meat) and are also prepared for family gatherings because they are protein‑rich, economical, and satisfy vegetarian guests.
What makes Soy Badi Curry special or unique in Indian vegetarian cuisine?
The combination of soy badi’s chewy texture with a tangy yogurt‑based gravy and aromatic whole spices creates a depth of flavor rarely found in other vegetarian curries, offering both protein and comfort.
What are the most common mistakes to avoid when making Soy Badi Curry at home?
Common errors include over‑boiling the soy badi, which makes it mushy, and adding yogurt to a boiling hot sauce, which can cause curdling. Also, under‑toasting whole spices leads to a flat flavor.
Why does this Soy Badi Curry recipe use yogurt instead of cream?
Yogurt provides a tangy brightness that balances the heat of the spices and keeps the dish lighter. It also aligns with traditional North Indian cooking where yogurt is a staple base for gravies.
Can I make Soy Badi Curry ahead of time and how should I store it?
Yes, the curry can be prepared up to a day in advance. Cool it quickly, store in an airtight container in the refrigerator, and reheat gently on the stove, adding a splash of water if needed.
What texture and appearance should I look for when the Soy Badi Curry is done?
The gravy should be thick yet glossy, coating the soy badi and potatoes. The soy badi should be soft but still hold its shape, and the potatoes should be tender with a lightly browned surface.
What does the YouTube channel Wolf ji07 specialize in?
The YouTube channel Wolf ji07 focuses on easy-to-follow Indian home‑cooking tutorials, often highlighting budget‑friendly vegetarian dishes and traditional spice techniques.
How does the YouTube channel Wolf ji07's approach to Indian cooking differ from other Indian cooking channels?
Wolf ji07 emphasizes quick, practical steps with minimal equipment, uses everyday pantry ingredients, and frequently adds humorous personal anecdotes, making the recipes feel approachable for beginners.
Last updated: September 6, 2026
