Soya Chunks Masala Recipe – Authentic Indian Curry with Coconut & Fennel

Last Updated on 2 months by Neha Deshmukh

Soya Chunks Masala Recipe – Authentic Indian Curry with Coconut & Fennel

Hey everyone! If you’re looking for a delicious, protein-packed vegetarian curry that’s bursting with flavour, you’ve come to the right place. This Soya Chunks Masala is a family favourite – I first made it when I was trying to incorporate more plant-based meals into our week, and it quickly became a regular! It’s comforting, flavourful, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This Soya Chunks Masala isn’t just another curry. It’s a beautiful blend of textures and tastes. The soya chunks soak up all the delicious masala, becoming wonderfully tender. The coconut and fennel seed combination adds a unique sweetness and aroma that you won’t find in every Indian curry. Plus, it’s a fantastic way to get a good dose of protein! It’s ready in under 30 minutes, making it perfect for a weeknight meal.

Ingredients

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

• ½ cup soya chunks
• 1 tablespoon milk
• 2 tablespoons coconut (fresh or desiccated)
• ½ teaspoon pepper
• 1 teaspoon fennel seeds
• 1 medium sized big onion
• 2 medium sized tomatoes
• 1 tablespoon oil
• 1 teaspoon ginger garlic paste
• 1 teaspoon chili powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala powder
• ½ teaspoon jeera (cumin seeds)
• 1 small sprig curry leaves

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Soya Chunks: These are a fantastic source of plant-based protein and readily available in India. They’re like little sponges, so soaking them is key to getting a tender texture.
• Coconut & Fennel Seeds: This combo is a bit special! The fennel seeds add a lovely subtle sweetness that balances the spice beautifully. I love using freshly grated coconut, but desiccated works perfectly well too.
• Spice Levels: Indian cooking is all about personal preference. This recipe is a medium spice level, but feel free to adjust the chili powder to your liking. Some regions in India prefer a hotter curry, while others like it milder.
• Oil: Traditionally, this recipe uses cooking oil, but you can experiment with ghee for a richer flavour.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make this Soya Chunks Masala:

1. First, boil water and milk in a pan. Add the soya chunks and let them soak until they’ve expanded – about 5-7 minutes. This is super important for a soft texture! Once expanded, rinse them twice in cold water and drain well.
2. Now, let’s make the masala paste. Roughly chop the onion and tomatoes. Add them to a blender along with the coconut, pepper, and fennel seeds. Grind everything into a smooth paste.
3. Heat the oil in a pressure cooker. Add the jeera (cumin seeds) and curry leaves. Let them sizzle for a few seconds until fragrant. This is called tempering, and it’s where all the flavour starts!
4. Add the chopped onion and ginger-garlic paste to the pressure cooker. Sauté until the onions turn translucent – about 3-4 minutes.
5. Time for the masala! Mix in the ground masala paste, chili powder, coriander powder, garam masala, and salt. Cook for 2 minutes, stirring constantly, until the masala is nicely browned.
6. Add the soaked soya chunks and ½ – ¾ cup of water to the pressure cooker. Give it a good stir. Pressure cook for just 1 whistle.
7. Once the pressure has released naturally, open the cooker. Garnish with fresh coriander leaves and a squeeze of lemon juice. Serve hot!

Expert Tips

• Don’t skip the soaking step for the soya chunks! It really makes a difference.
• If you don’t have a pressure cooker, you can cook this in a pot on the stovetop. It will take a bit longer – about 20-25 minutes – and you might need to add a little more water.
• Taste as you go! Adjust the salt and chili powder to your preference.

Variations

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

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your garam masala doesn’t contain any dairy-derived ingredients.
• Spice Level Adjustments: My friend, Priya, loves a fiery curry, so she adds an extra teaspoon of chili powder. For a milder version, reduce the chili powder to ¼ teaspoon.
• Festival Adaptations: During Navratri or fasting periods, you can skip the onion and garlic for a vrat-friendly version.
• Gluten-Free: This recipe is naturally gluten-free!

Serving Suggestions

This Soya Chunks Masala is incredibly versatile. It’s fantastic with:

• Chapati or roti (Indian flatbreads)
• Steamed rice
• Paratha (stuffed flatbread)
• A side of raita (yogurt dip)

Storage Instructions

Leftovers? Yes, please! Store any leftover Soya Chunks Masala in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together.

FAQs

1. What is the best way to soften soya chunks before cooking?

Soaking them in hot water (with a little milk!) is the key. It helps them plump up and become tender.

2. Can I use a different type of oil for this recipe?

Absolutely! Sunflower oil, vegetable oil, or even mustard oil (if you like a strong flavour) will work well.

3. How can I adjust the spice level of this Soya Chunks Masala?

Start with less chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

4. Can this curry be made ahead of time?

Yes! You can make the masala paste ahead of time and store it in the refrigerator for a day or two.

5. What are some good accompaniments to serve with Soya Chunks Masala besides chapati and rice?

A simple cucumber raita or a side of pickled onions would be lovely!

Enjoy this delicious and flavourful Soya Chunks Masala! I hope it becomes a favourite in your home too. Happy cooking!