Soya Chunks Masala Recipe – Authentic Indian Curry with Kasuri Methi

Last Updated on 4 months by Neha Deshmukh

Soya Chunks Masala Recipe – Authentic Indian Curry with Kasuri Methi

Introduction

There’s just something so comforting about a warm, flavourful curry with roti or rice, isn’t there? This Soya Chunks Masala is one of those dishes that instantly feels like home. I first made this when I was trying to incorporate more plant-based protein into our meals, and it quickly became a family favourite! It’s packed with flavour, surprisingly easy to make, and a fantastic way to enjoy soya chunks. Get ready for a delicious journey into Indian flavours!

Why You’ll Love This Recipe

This Soya Chunks Masala isn’t just a tasty meal; it’s a winner for so many reasons. It’s a fantastic source of protein, quick to prepare (ready in under an hour!), and incredibly versatile. Plus, the aroma of kasuri methi simmering in the masala… honestly, it’s heavenly! It’s a great weeknight dinner option and always a crowd-pleaser.

Ingredients

Here’s what you’ll need to create this delicious Soya Chunks Masala:

• 1 cup soya chunks
• 1 tsp salt (plus more to taste)
• Water (for boiling)
• 1 tsp turmeric powder (haldi)
• 1 tsp chilli powder (lal mirch)
• 1 tsp coriander powder (dhaniya powder)
• 1 tsp cumin powder (jeera powder)
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 tsp ginger garlic paste
• ½ cup curd (plain yogurt)
• 2 tbsp oil
• 1 tsp cumin seeds (jeera)
• Pinch of hing (asafoetida)
• 5 cloves garlic, finely chopped
• 1 medium onion, finely chopped
• 1 cup tomato puree
• 1 cup water (for the gravy)
• 2 tbsp chopped coriander (for garnish)
• 2 tbsp kasuri methi (for garnish)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Soya Chunks: We’ll get into types and prep in a bit, but good quality soya chunks are key.
• Kasuri Methi: Don’t skip this! It adds a unique, slightly bitter flavour that’s essential to the authentic taste. Rub it between your palms before adding to release its aroma.
• Spice Blends: Feel free to adjust the chilli powder to your liking. I usually use Kashmiri chilli powder for colour and mild heat.
• Oil Choice: Traditionally, this would be made with mustard oil, but any cooking oil works well – vegetable, canola, or even sunflower oil.

Soya Chunks: Types & Preparation

There are different types of soya chunks available – small, medium, and large. I prefer medium-sized ones as they hold their shape well in the gravy. Before you start, it’s important to rehydrate them. Simply boil the soya chunks in salted water for about 5 minutes. This softens them and removes any excess saltiness. Then, drain them well and gently squeeze out any remaining water.

Kasuri Methi: The Secret to Authentic Flavor

Kasuri methi is dried fenugreek leaves, and it’s a staple in North Indian cuisine. It has a unique, slightly bitter flavour that adds depth and complexity to dishes. You can find it at most Indian grocery stores. Don’t underestimate its power – it really makes this curry special!

Spice Blends: Regional Variations & Adjustments

Spice levels are a personal thing! This recipe is for a medium spice level. Feel free to adjust the amount of chilli powder to suit your taste. Some regions also add a pinch of garam masala to the marinade for extra warmth.

Oil Choice: Traditional vs. Modern Options

Traditionally, this dish is made with mustard oil, which lends a pungent, distinctive flavour. However, it’s not everyone’s cup of tea! Vegetable oil or canola oil are excellent substitutes and will still deliver a delicious result.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil the soya chunks in salted water for 5 minutes. Drain, squeeze out the water, and transfer to a bowl.
2. Now, let’s marinate the soya. Mix the turmeric powder, chilli powder, coriander powder, cumin powder, kasuri methi, ginger garlic paste, and curd with the boiled soya chunks. Give it a good mix and let it marinate for at least 30 minutes. This is where the flavour really starts to develop!
3. Heat the oil in a kadai (or a deep frying pan) over medium heat. Add the cumin seeds and hing. Let them sizzle for a few seconds until fragrant.
4. Add the chopped garlic and onions. Sauté until the onions turn golden brown. Patience is key here – nicely browned onions are the foundation of a good curry.
5. Add the turmeric powder, chilli powder, coriander powder, cumin powder, garam masala, and salt. Sauté for another minute until the spices are fragrant. Be careful not to burn them!
6. Pour in the tomato puree and cook until the oil starts to separate from the masala. This usually takes about 5-7 minutes.
7. Add the marinated soya chunks to the kadai. Cook, stirring occasionally, until the oil separates again. This means the soya has absorbed all those lovely flavours.
8. Pour in the water, adjust the consistency to your liking (I prefer a medium gravy), and simmer covered for about 10 minutes. This allows the flavours to meld together beautifully.
9. Finally, garnish with fresh coriander and kasuri methi. Serve hot with roti or rice.

Expert Tips

• Achieving the Right Consistency: If the gravy is too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes.
• Blooming the Spices for Maximum Flavor: Sautéing the spices in oil releases their essential oils, resulting in a more aromatic and flavourful curry.
• Marination Time: Does it Matter? Absolutely! The longer you marinate the soya chunks, the more flavourful they’ll be. 30 minutes is good, but an hour is even better.

Variations

• Vegan Soya Chunks Masala: Simply substitute the curd with plant-based yogurt.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the labels of your spice blends to ensure they haven’t been processed with gluten-containing ingredients.
• Spice Level Adjustment (Mild, Medium, Hot): Reduce or increase the amount of chilli powder to adjust the spice level. You can also add a pinch of cayenne pepper for extra heat.
• Festival Adaptations (Navratri, Diwali): This dish is perfect for festive occasions! You can add potatoes or other vegetables to make it even more substantial.

Serving Suggestions

This Soya Chunks Masala is best served hot with:

• Roti (Indian flatbread)
• Steamed rice
• Naan
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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, fibre, and iron. They’re a healthy and affordable alternative to meat.
• Can I use pre-soaked soya chunks to reduce cooking time? Yes, you can! Just make sure to squeeze out any excess water before marinating.
• What is hing (asafoetida) and can I substitute it? Hing is a pungent spice used in Indian cooking. It aids digestion and adds a unique flavour. If you can’t find it, you can omit it, but it does add a special touch.
• How can I adjust the spice level of this curry? Adjust the amount of chilli powder to your liking.
• Can this curry be made ahead of time? Yes, you can make it a day ahead. The flavours will actually develop even more overnight!
• What is the best way to reheat leftover Soya Chunks Masala? Reheat gently on the stovetop or in the microwave until warmed through. You may need to add a splash of water to prevent it from drying out.