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Soya Chunks Recipe

Easy Soya Chunks Recipe

This soya chunks recipe creates a delicious, protein-packed Indian curry that's perfect for vegetarians and vegans looking for a meat-like texture in their meals. Also known as meal maker or nutrella curry, this dish offers 14 grams of protein per serving and comes together in just 25 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 194
Ingredients Equipment Method Notes

Ingredients
  

For Boiling Soya Chunks
  • 1 cup Soya Chunks mini or regular size
  • 2 cups Water for boiling
For the Curry
  • 1 cup Green Peas fresh or frozen
  • 2 tablespoons Cooking Oil
  • 1 large Onion chopped
  • 2 medium Tomatoes diced
  • 1 tablespoon Ginger-Garlic Paste
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Garam Masala Powder
  • 1/2 teaspoon Coriander Powder
  • 1/2 teaspoon Cumin Seeds
  • 1/2 teaspoon Red Chili Powder to taste
  • 1/2 teaspoon Mango Powder (Amchur)
  • 1/2 cup Water
  • 1 teaspoon Salt to taste
  • 2 tablespoons Fresh Cilantro chopped, for garnish

Equipment

  • Pressure Cooker or Instant Pot
  • Large pot for boiling
  • Immersion Blender (optional)
  • Strainer

Method
 

  1. Prepare the Soya Chunks: Boil 2 cups of water in a pot. Add the soya chunks and cook for 2-3 minutes until they double in size. Drain the water and gently squeeze out excess liquid.
  2. Build the Masala Base: Heat oil in your pressure cooker or heavy-bottomed pan. Add cumin seeds and let them splutter. Add chopped onions and cook for 3-4 minutes until light golden.
  3. Cook the Tomatoes: Add diced tomatoes and cook for 5 minutes until soft and mushy. The mixture should look like a thick paste.
  4. Add Spices and Aromatics: Stir in ginger-garlic paste and cook for 1 minute until fragrant. Add turmeric, garam masala, coriander powder, red chili powder, and mango powder. Cook for 1-2 minutes to release their flavors.
  5. Combine Everything: Add the prepared soya chunks and peas to the masala. Mix well so every piece gets coated with the spice mixture. Add salt and 1/2 cup water.
  6. Pressure Cook: Cook for 3-4 whistles on medium heat. For stovetop cooking, cover and simmer for 10-12 minutes until peas are tender. Let pressure release naturally, then garnish with fresh cilantro.

Notes

Storage: Store leftover curry in the refrigerator for up to 5 days. It freezes well for 2 months in airtight containers.
Serving Suggestions: Serve with steamed basmati rice, rotis, or naan. Pairs wonderfully with pickle and yogurt.
Pro Tips: Always boil soya chunks before using to remove starchy taste. Cut large chunks in half after boiling. Soak frozen peas in warm water for 5 minutes before adding.