Chunky Soya Curry


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Soya chunks curry can be made with lot of variation and here we make it with Chinese style but with twist dipped in Indian curry .Soya is considered rich source of protein


* 1 Cup Soya Chunks
* 3 tbsp Gram Flour / Besan
* Salt to taste
* 1/2 tsp Carom Seeds / Ajwain
* 1/2 tsp Nigella Seeds / Kalonji
* 1/2 tsp Dry Mango Powder / Aamchoor
* Pinch Bicarbonate Soda / Edible Soda
* 1 Big Onion
* 1 tsp Garlic & Ginger Paste
* 1/2 tsp Chilli Paste
* 1 tbsp Corn Flour
* Oil for frying


* 1 tbsp OIL
* 1/2 tsp Cumin Seeds / Zeera
* 2 Big Onions
* 1 tsp Garlic & Ginger Paste
* 1 Cup Tomato Puree
* 1 tbsp Curd
* 1/2 tsp Red Chilli Powder
* 1/2 tsp Turmeric Powder
* 1/2 Coriander Powder
* 2 Cups Water
* Salt to taste
* 1/2 tsp Garam Masala
* Coriander Leaves,Chilli and Onion for garnishing


1. Keep the Soya Chunks washed and immersed in hot water till it turns tender.
2. After they turn tender squeeze out the excess water.
3. Now mix with the Soya Chunks – Gram Flour, Corn Flour, Salt , Carom Seeds, Nigella Seeds, Dry Mango Powder, Soda, Onion, Garlic & Ginger Paste along with Chilli Paste.
4. Completely coat the Soya Chunks with the spices and flour adding water only when required.
5. Fry the coated soya Chunks in hot Oil.
6. To prepare the curry in hot Oil add Zeera and let it to crackle.
7. Then add finely chopped Onions and sauté them till translucent.
8. Now add the Garlic & Ginger Paste and within a minute add Tomato puree.
9. As the Tomato purée starts changing color add Curd along with Chilli Powder,Turmeric Powder, Coriander Powder,Salt and Water.
10. As the gravy starts boiling add Soya Chunks into it and give it a boil for couple of minutes.
11. Sprinkle Garam Masala over it.
12. Now put off the heat and keep the curry covered giving it a standing time of about 15 minutes before serving it.
13. Serve with Bread or Roti and Paratha.

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