Soya Chunk Recipe – Authentic Indian Soya Curry with Hing & Curry Leaves

Last Updated on 4 months by Neha Deshmukh

Soya Chunk Recipe – Authentic Indian Soya Curry with Hing & Curry Leaves

Introduction

Oh, soya chunks! They’re seriously one of my go-to ingredients for a quick, satisfying, and protein-packed meal. This soya chunk curry is a family favorite – it’s comforting, flavorful, and comes together in under 30 minutes. I first made this when I was a student and needed something quick and affordable, and it’s been a staple ever since. It’s a wonderfully versatile dish, and I’m so excited to share my version with you!

Why You’ll Love This Recipe

This isn’t just any soya chunk curry. It’s packed with authentic Indian flavors thanks to the magic of hing (asafoetida) and fresh curry leaves. It’s a fantastic vegetarian option, incredibly budget-friendly, and a brilliant way to get a good dose of plant-based protein. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking.

Ingredients

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

• 1 to 1 cup soya chunks
• 2 tbsp oil
• 1 large onion, chopped
• 1 to 2 green chilies, slit or chopped (adjust to your spice preference!)
• ?? tsp cumin seeds
• 1 sprig curry leaves
• 1 pinch hing (asafoetida)
• ?? to 1 tsp ginger garlic paste
• 2 medium tomatoes, chopped
• ?? tsp red chili powder
• ?? to ?? tsp garam masala
• Salt to taste
• Coriander leaves, for garnish
• 3 cups water (for boiling soya chunks)

Ingredient Notes

Let’s talk ingredients! Soya chunks, also known as textured vegetable protein (TVP), are a fantastic source of protein. They’re mild in flavor, which means they soak up all the delicious spices beautifully.

• Hing (Asafoetida): Don’t skip this! It adds a unique savory depth that’s essential to many Indian dishes. A little goes a long way. You can find it at most Indian grocery stores.
• Curry Leaves: These fragrant leaves add a lovely aroma and flavor. If you can find fresh ones, definitely use them!
• Soya Chunks: I prefer using medium-sized soya chunks. You can find them easily in most supermarkets or Indian grocery stores.
• Spice Levels: Feel free to adjust the red chili powder and green chilies to your liking. Some regions in India prefer a spicier curry, while others like it milder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil the soya chunks in 3 cups of water for about 5 minutes. This helps rehydrate them and remove any impurities. Let them sit for a bit, then rinse thoroughly and squeeze out any excess water.
2. (Optional, but recommended!) Marinate the soya chunks with ginger garlic paste, chili powder, and garam masala for about 15 minutes. This really boosts the flavor.
3. Heat the oil in a pan over medium heat. Add the cumin seeds and curry leaves. Let them sizzle for a few seconds – that aroma is amazing!
4. Add the hing and green chilies. Sauté for a moment, then add the chopped onions. Cook until they turn translucent and slightly golden.
5. Now, add the ginger garlic paste and sauté until fragrant. Stir in the chopped tomatoes, salt, and turmeric powder. Cook until the tomatoes soften and become mushy.
6. Time for the spices! Add the red chili powder, garam masala, and the soaked soya chunks. Mix well to coat everything. Cover the pan and cook on low heat for 3-5 minutes, adding a splash of water if needed to prevent sticking.
7. Finally, sauté uncovered for another 2-3 minutes until everything is nicely combined and aromatic. Give it a final taste and adjust the seasoning if needed. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the soya chunks, or they can become rubbery.
• If you don’t have fresh curry leaves, you can use dried ones, but the flavor won’t be quite as vibrant.
• For a richer flavor, you can add a tablespoon of cashew paste along with the tomatoes.

Variations

• My friend, Priya, loves adding a dollop of yogurt at the end for a creamier curry. It’s delicious!
• You can also add other vegetables like peas, potatoes, or cauliflower.
• I sometimes add a squeeze of lemon juice at the end for a bit of brightness.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free. However, always double-check the packaging of your spices to ensure they haven’t been processed in a facility that also handles gluten.

Spice Level Adjustment

• Mild: Use ½ tsp red chili powder and 1 green chili.
• Medium: Use ¾ tsp red chili powder and 1-2 green chilies.
• Hot: Use 1 tsp or more red chili powder and 2-3 green chilies.

Festival Adaptations

While this recipe isn’t traditionally made for specific festivals, it can be adapted for Navratri or Jain fasting by omitting the onions and garlic.

Serving Suggestions

This soya chunk curry is fantastic with:

• Steaming hot rice
• Roti or naan
• A side of 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.

FAQs

What are soya chunks and are they healthy?

Soya chunks are made from defatted soybean flour and are a great source of plant-based protein, fiber, and iron. They’re a healthy and affordable alternative to meat.

Can I use a different oil for this recipe?

Absolutely! You can use any cooking oil you prefer, such as sunflower oil, canola oil, or coconut oil.

How can I adjust the spice level of this soya chunk curry?

Easily! Reduce or increase the amount of red chili powder and green chilies to suit your taste.

Can I make this recipe ahead of time?

Yes, you can! The flavors actually develop even more overnight. Just store it in the refrigerator and reheat when you’re ready to eat.

What is Hing and where can I find it?

Hing, also known as asafoetida, is a resin with a pungent aroma. It adds a unique savory flavor to Indian dishes. You can find it at most Indian grocery stores or online.