Soya Chunks Masala Recipe – Authentic Indian Gravy with Cashews

Last Updated on 2 months by Neha Deshmukh

Soya Chunks Masala Recipe – Authentic Indian Gravy with Cashews

Introduction

Hey everyone! If you’re looking for a delicious, protein-packed vegetarian dish 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 request! It’s a wonderfully comforting curry with a rich, cashew-infused gravy that’s absolutely divine with roti or paratha. Let’s get cooking!

Why You’ll Love This Recipe

This Soya Chunks Masala isn’t just tasty; it’s a winner for so many reasons. It’s a fantastic source of plant-based protein, super satisfying, and comes together relatively quickly. The cashew paste adds a beautiful creaminess without needing any dairy, and the kasuri methi gives it that authentic Indian flavour that just makes a dish. Plus, it’s easily adaptable to your spice preference!

Ingredients

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

• 1.5 cup soya chunks
• 1 tsp salt (plus more to taste)
• 0.5 cup curd (plain yogurt)
• 1 tsp ginger-garlic paste
• 0.5 tsp chilli powder (adjust to your spice level!)
• 0.25 tsp turmeric powder
• 1 tsp garam masala
• 0.5 tsp coriander powder
• 0.5 tsp cumin powder
• 1 tsp kasuri methi (dried fenugreek leaves)
• 2 tbsp oil
• 2 bay leaves
• 5 cloves
• 2 cardamom pods
• 1 inch cinnamon stick
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 1.5 cup tomato puree
• 0.5 cup cashew paste
• 2 tbsp chopped coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! Soya chunks are a brilliant source of protein, especially if you’re looking for meat alternatives. They’re also incredibly versatile and soak up flavours beautifully.

The cashew paste is key to that luxurious gravy. Don’t skip it! You can make your own by soaking about 1/2 cup of cashews in warm water for 30 minutes, then blending them into a smooth paste.

And finally, kasuri methi – oh, the flavour! It adds a unique, slightly bitter, and wonderfully aromatic note. If you can’t find it, I’ll share a substitution in the FAQs.

Spice levels in India vary so much from region to region. This recipe leans towards a medium spice level, but feel free to adjust the chilli powder to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil the soya chunks in salted water for about 8 minutes. This softens them up and gets rid of any excess saltiness. Drain them well and then rinse under cold water. Gently squeeze out any excess water – we don’t want a soggy curry!
2. Now, marinate the squeezed soya chunks with the curd, ginger-garlic paste, chilli powder, turmeric, coriander powder, cumin powder, and garam masala. Give it a good mix and let it sit for at least 30 minutes. This is where the magic happens – the soya chunks really absorb all those lovely flavours.
3. Heat the oil in a kadai (or a deep frying pan) over medium heat. Add the bay leaves, cloves, cardamom pods, and cinnamon stick. Let them sizzle for about 30 seconds until fragrant. This is called tempering the spices, and it releases their flavour into the oil.
4. Add the chopped onion and sauté until golden brown and softened. This usually takes about 5-7 minutes. Don’t rush this step – nicely browned onions are the foundation of a great curry!
5. Add the turmeric powder, chilli powder, and coriander powder to the onions and sauté for another minute. Be careful not to burn the spices!
6. Now, add the marinated soya chunks and cook for about 2 minutes, stirring occasionally.
7. Pour in the tomato puree and cook until it thickens slightly, about 5-7 minutes. Stir frequently to prevent sticking.
8. Stir in the cashew paste and salt. Simmer for another 5-10 minutes, or until the oil starts to separate from the gravy. This is a sign that the curry is cooked through and the flavours have melded together. If the gravy is too thick, add a little water to adjust the consistency.
9. Finally, crush the kasuri methi between your palms and sprinkle it over the curry. Give it a good stir and simmer for another minute.
10. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the soya chunks, or they’ll become rubbery.
• Using a good quality tomato puree makes a big difference in the flavour of the gravy.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

• My friend Priya loves adding a handful of peas towards the end of cooking for a bit of sweetness and colour.
• For a richer flavour, you can add a tablespoon of ghee (clarified butter) along with the oil.
• My family sometimes adds a diced potato along with the soya chunks for a more substantial meal.

Vegan Adaptation

This recipe is already pretty close to vegan! Just make sure you use a plant-based yogurt (like soy or almond yogurt) instead of dairy curd.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala and other spice blends don’t contain any gluten-containing ingredients.

Spice Level Adjustment

• Mild: Reduce the chilli powder to 1/4 tsp or omit it altogether.
• Medium: Use 1/2 tsp chilli powder (as per the recipe).
• Hot: Increase the chilli powder to 3/4 tsp or 1 tsp, or add a pinch of cayenne pepper.

Festival Adaptations

While not traditionally a festival-specific dish, this Soya Chunks Masala is a great option for a satisfying and flavourful meal during Navratri when you’re looking for a protein-rich vegetarian option.

Serving Suggestions

This Soya Chunks Masala is best served hot with:

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

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, also known as textured vegetable protein (TVP), are made from soybeans. They’re a fantastic source of plant-based protein, fibre, and iron. They’re also low in fat and calories.

Can I use store-bought ginger-garlic paste?

Yes, absolutely! While freshly made ginger-garlic paste has a brighter flavour, store-bought paste is a convenient option. Just make sure it’s a good quality brand.

How can I adjust the thickness of the gravy?

If the gravy is too thick, add a little water, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, simmer for a few more minutes to allow it to reduce.

What is Kasuri Methi and can I substitute it?

Kasuri methi is dried fenugreek leaves. It has a unique flavour that’s hard to replicate exactly. If you can’t find it, you can try substituting with a teaspoon of dried oregano or a pinch of fennel seeds.

Can this be made in an Instant Pot?

Yes! Sauté the spices and onions in the Instant Pot using the sauté function. Then add the remaining ingredients, seal the lid, and cook on high pressure for 8-10 minutes, followed by a natural pressure release.