Soya Chunk & Potato Recipe – Authentic Indian Curry with Spices

Last Updated on 2 months by Neha Deshmukh

Soya Chunk & Potato Recipe – Authentic Indian Curry with Spices

Hey everyone! If you’re looking for a hearty, flavorful, and satisfying Indian curry that’s also wonderfully easy to make, you’ve come to the right place. This Soya Chunk & Potato Curry is a staple in my house – it’s comforting, packed with protein, and just feels like home. I first made this when I was trying to incorporate more plant-based meals into our week, and it quickly became a family favorite. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another curry; it’s a hug in a bowl! It’s perfect for a weeknight dinner, and it’s incredibly versatile. The combination of soft potatoes and chewy soya chunks, simmered in a fragrant spice blend, is simply irresistible. Plus, it’s a fantastic way to get a good dose of protein without relying on meat. It’s budget-friendly too, which is always a win!

Ingredients

Here’s what you’ll need to create this delicious curry:

• 2 medium-sized potatoes
• 1.5 cup soya chunks (TVP / Nutrela / Meal Maker)
• 2 onions
• 2 tomatoes
• 2 garlic cloves, crushed
• 1 small piece ginger, grated
• 2 green chillies
• 0.5 tsp red chilli powder
• 2 tsp coriander powder
• 3 tbsp oil
• 0.5 tsp cumin seeds
• 0.25 tsp mustard seeds
• 0.25 tsp fennel seeds
• 0.25 tsp turmeric powder
• 0.25 tsp urad dal
• A few curry leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Soya Chunks: You can find soya chunks (also known as TVP, Nutrela, or Meal Maker) at most Indian grocery stores. They’re a fantastic source of protein and absorb flavors beautifully.
• Regional Spice Blends: Feel free to adjust the spice levels to your liking! Some regions in India add a pinch of garam masala towards the end for extra warmth.
• Oil Choices: Traditionally, this curry is often made with mustard oil, which gives it a lovely pungent flavor. However, vegetable oil works perfectly well if you prefer a milder taste. I sometimes use a mix of both!
• Tomatoes: Ripe, juicy tomatoes are best. If you’re using canned, opt for diced tomatoes in juice.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, chop those potatoes into small cubes. You can optionally parboil them for about 5-7 minutes, or even pressure cook them for one whistle, to speed up the cooking process. I usually parboil if I’m short on time.
2. Next, thinly slice the onions and tomatoes. Keep them separate for now.
3. Boil the soya chunks in salted water for about 10 minutes. This rehydrates them and gets rid of any excess saltiness. Once boiled, drain them well and gently squeeze out any extra water.
4. Now, heat the oil in a pan over medium heat. Add the mustard seeds. When they start to splutter, add the cumin seeds, urad dal, fennel seeds, green chillies (slit them for extra heat!), grated ginger, and curry leaves. Let this temper for about 30 seconds – you’ll smell the amazing aroma!
5. Add the sliced onions and sauté until they turn golden brown. This takes patience, but it’s worth it! Stir in the turmeric powder, red chilli powder, and coriander powder. Cook for another minute, stirring constantly to prevent burning.
6. Add the sliced tomatoes and cook until they become soft and mushy. This usually takes about 5-7 minutes. Now, add the drained soya chunks and the cubed potatoes.
7. Season with salt to taste. Sprinkle in about ½ cup of water (or more, depending on your desired consistency), cover the pan, and let it cook for about 10-15 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.

Expert Tips

• Don’t skip the tempering step! It’s what gives this curry its signature flavor.
• If the curry becomes too dry, add a little more water.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: For a milder curry, reduce the amount of red chilli powder. For a spicier kick, add a pinch of cayenne pepper or use hotter green chillies. My friend, Priya, loves to add a dash of bhut jolokia (ghost pepper) – but be warned, it’s hot!
• Potato Variety Options: I usually use Yukon Gold potatoes, but red potatoes or even sweet potatoes would work well too.
• Pressure Cooker/Instant Pot Adaptation: You can absolutely make this in a pressure cooker or Instant Pot! Sauté the spices as described above, then add the potatoes, soya chunks, tomatoes, and water. Pressure cook for 4-5 minutes, followed by a natural pressure release.

Serving Suggestions

This Soya Chunk & Potato Curry is best served hot with:

• Roti or chapati (Indian flatbreads)
• Jeera rice (cumin rice)
• A side of yogurt or raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. This curry actually tastes even better the next day as the flavors meld together!

FAQs

Let’s answer some common questions:

• Is this recipe suitable for meal prepping? Absolutely! It reheats beautifully and is perfect for packing lunches.
• Can I use fresh tomatoes instead of canned? Yes, definitely! About 3-4 medium-sized fresh tomatoes would be equivalent to a 400g can of diced tomatoes.
• What is the best way to rehydrate soya chunks? Boiling them in salted water for 10 minutes is the most effective method.
• Can I add other vegetables to this curry? Yes, go for it! Peas, carrots, or cauliflower would all be delicious additions.
• What is Urad Dal and can it be substituted? Urad dal is a type of black lentil that adds a unique flavor and texture. If you can’t find it, you can substitute it with moong dal (yellow split lentils) or skip it altogether.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!