Soya Chunk Masala Recipe – Authentic Indian Gravy with Spices

Last Updated on 6 months ago by Neha Deshmukh

Soya Chunk Masala Recipe – Authentic Indian Gravy with Spices

Introduction

Hey everyone! If you’re looking for a delicious, protein-packed vegetarian meal that’s quick and easy to make, you’ve come to the right place. This Soya Chunk Masala is a family favorite in my house – it’s comforting, flavorful, and seriously satisfying. I first made this when I was trying to incorporate more plant-based protein into our diet, and it quickly became a regular on our dinner rotation. It’s a fantastic alternative to meat, and honestly, even my meat-loving friends ask for seconds!

Why You’ll Love This Recipe

This Soya Chunk Masala isn’t just a healthy meal; it’s a flavor explosion! It’s a wonderfully aromatic Indian gravy, brimming with warm spices. It’s ready in under 20 minutes, making it perfect for busy weeknights. Plus, it’s incredibly versatile – serve it with chapatis, rice, or even some warm bread to soak up all that delicious gravy.

Ingredients

Here’s what you’ll need to make this amazing Soya Chunk Masala:

• 1 cup soya chunks (small) – about 100g
• 1 tbsp oil – (I prefer vegetable or canola)
• 2 cloves
• 1 small cinnamon piece – about 2.5cm
• 0.5 tsp cumin seeds
• 1 onion (thinly sliced)
• 2 green chillies (slit)
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 tbsp tomato paste
• 0.25 tsp turmeric powder
• 0.25 tsp red chilli powder
• 0.5 tbsp coriander powder
• 0.25 tsp garam masala powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Soya chunks are a fantastic source of plant-based protein, making this a really wholesome dish. They’re also incredibly affordable.

The spice blend is key here. We’re using a classic combination of cloves, cinnamon, and cumin to build a beautiful base flavor. Don’t skimp on the garam masala – it really ties everything together and gives it that authentic Indian taste. I always use a freshly opened jar for the best aroma! Using tomato paste adds a lovely depth of flavour, but you could substitute with finely chopped tomatoes if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the soya chunks. Add them to a pressure cooker with 2 glasses of water and a pinch of salt. Pressure cook for 1 whistle. Once cooled, drain the soya chunks and gently squeeze out any excess water. This helps them absorb all the lovely flavors of the masala.
2. Now, heat the oil in a pan over medium heat. Add the cloves, cinnamon, and cumin seeds. Let them splutter for a few seconds – you’ll know they’re ready when they become fragrant.
3. Add the sliced onions and slit green chillies. Sauté until the onions turn translucent and slightly golden brown. This usually takes about 5-7 minutes.
4. Stir in the ginger paste, garlic paste, and tomato paste. Cook for another 2-3 minutes, until the raw smell disappears. You want everything nicely combined.
5. Time for the spices! Add the turmeric powder, red chilli powder, coriander powder, garam masala, and salt. Sauté for a minute or two, until the spices are fragrant and beautifully aromatic. Be careful not to burn them!
6. Add the cooked soya chunks to the pan. Combine well with the masala, ensuring every piece is coated. Simmer for 5 minutes, allowing the flavors to meld together.
7. And that’s it! Your Soya Chunk Masala is ready to serve.

Expert Tips

• Don’t overcook the soya chunks, or they can become rubbery.
• Adjust the amount of green chillies and red chilli powder to your liking.
• For a richer flavor, you can add a tablespoon of cashew paste along with the tomato paste.
• A squeeze of lemon juice at the end brightens up the flavors beautifully.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to ⅛ tsp and remove the green chillies.
  • Medium: Use ¼ tsp red chilli powder and 1 green chilli.
  • Hot: Use ½ tsp red chilli powder and 2-3 green chillies.
• Regional Variations:
  • Punjabi: Add a tablespoon of butter towards the end for extra richness.
  • North Indian: Add a pinch of kasuri methi (dried fenugreek leaves) while simmering for a more authentic flavour. My grandmother always added this!

Serving Suggestions

This Soya Chunk Masala is incredibly versatile. Here are a few of my favorite ways to serve it:

• With hot chapatis or rotis – perfect for soaking up the gravy.
• Alongside steamed rice for a complete meal.
• With naan bread for a more indulgent treat.
• A side of raita (yogurt dip) cools down the spice beautifully.

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. It actually tastes even better the next day as the flavors have had time to develop!

FAQs

• What are soya chunks and are they healthy? Soya chunks, also known as textured vegetable protein (TVP), are made from soybeans. They’re a great source of protein, fiber, and iron, making them a healthy and nutritious addition to your diet.
• Can I use a different oil for this recipe? Absolutely! You can use any cooking oil you prefer, such as sunflower oil, peanut oil, or even olive oil.
• How can I adjust the spice level? Easily! As mentioned in the variations section, adjust the amount of red chilli powder and green chillies to suit your taste.
• Can this be made in an Instant Pot? Yes, you can! Sauté the spices and onions in the Instant Pot using the sauté function, then add the soya chunks and water. Pressure cook for 3-4 minutes, followed by a natural pressure release.
• What is the best way to remove excess water from the soya chunks? Gently squeeze the cooked soya chunks with your hands or wrap them in a clean kitchen towel and press to remove the excess water.