Soya Chunks Masala Recipe – Coconut Cashew Gravy Curry

Last Updated on 2 months by Neha Deshmukh

Soya Chunks Masala Recipe – Coconut Cashew Gravy Curry

Introduction

Hey everyone! If you’re looking for a delicious, protein-packed curry that’s a little different from the usual, you have to try this Soya Chunks Masala. I stumbled upon this recipe a few years ago, trying to incorporate more plant-based meals into our week, and it quickly became a family favourite. The creamy coconut-cashew gravy is just divine, and the spice blend is seriously addictive. 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 tasty; it’s a winner for so many reasons. It’s a fantastic source of plant-based protein, perfect for a meatless meal. The coconut and cashews create a rich, luxurious gravy that’s seriously satisfying. Plus, the unique blend of spices – including fennel and poppy seeds – gives it a depth of flavour you won’t find in your average curry. It’s a little bit special, but still totally weeknight-friendly.

Ingredients

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

• 1 cup Soya Chunks (approximately 200g)
• 5 cups Water
• Salt to taste (about 1 tsp)
• 1 cup Coconut, grated (approximately 150g)
• 15 Whole Cashews
• 1 tsp Putani (Roasted Gram Dal)
• 2 Whole Green Chillies
• 1 tsp Fennel Seeds
• 1 tsp Coriander Seeds
• 2 tsp Poppy Seeds
• 1 handful Coriander Leaves, chopped (about ¼ cup)
• 3 tsp Oil
• 1 tsp Cumin Seeds
• 3 Cloves
• 1 inch Cinnamon Stick
• 2 Cardamom Pods
• 1 Onion, chopped
• 1 tsp Ginger-Garlic Paste
• 1 cup Tomatoes, chopped (approximately 150g)

Ingredient Notes

Let’s talk ingredients! Soya chunks are a brilliant source of protein, especially if you’re looking for vegetarian or vegan options. They’re also really affordable.

The coconut is key to that lovely South Indian flavour. Freshly grated is best, but desiccated coconut works in a pinch – just rehydrate it with a little warm water first.

Cashews add a beautiful richness to the gravy. Don’t skimp on these!

And that spice blend? It’s what makes this curry sing. Fennel seeds add a subtle sweetness, while poppy seeds contribute to the creamy texture. Putani (roasted gram dal) adds a nutty flavour and helps thicken the gravy – you can usually find it in Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the soya chunks. Bring 5 cups of salted water to a boil. Add the soya chunks and cook for about 8 minutes. Drain them and then soak in cold water for another 10 minutes. This helps them become nice and soft. Finally, squeeze out any excess water – you want them to absorb all that lovely gravy later.
2. Now for the magic masala paste! In a blender, combine the coconut, cashews, roasted gram dal, green chillies, fennel seeds, coriander seeds, poppy seeds, and coriander leaves. Add a little water (start with about ¼ cup) and blend until you have a super smooth paste. Add more water if needed to get the right consistency.
3. Heat the oil in a kadai or a deep pan. Add the cumin seeds, cloves, cinnamon stick, and cardamom pods. 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 sauté until it turns translucent. Then, add the ginger-garlic paste and cook for another minute until you can really smell that lovely aroma.
5. Toss in the chopped tomatoes and cook until they become soft and mushy. Now, add the squeezed soya chunks and a pinch of salt. Give it a good mix.
6. Pour in the prepared masala paste and add about 1-2 cups of water (depending on how thick you like your gravy). Bring it to a simmer, cover the pan, and let it cook for about 10 minutes, or until the gravy has thickened to your liking.
7. And that’s it! Your Soya Chunks Masala is ready. Serve hot with rice or chapati.

Expert Tips

• Don’t overcook the soya chunks, or they’ll become rubbery.
• Adjust the amount of green chillies to your spice preference.
• For a smoother gravy, strain the masala paste before adding it to the curry.
• A splash of lemon juice at the end brightens up the flavours.

Variations

• My friend Priya loves adding a handful of spinach towards the end of cooking for an extra boost of nutrients.
• My mom always adds a small potato diced into the curry – it adds a lovely heartiness.
• For a richer flavour, you can add a tablespoon of cream or yogurt at the end.

Vegan Adaptation

This recipe is already naturally vegan! Just double-check that your oil doesn’t contain any animal products.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Use only 1 green chilli or remove the seeds.
• Medium: Use 2 green chillies.
• Hot: Add 3-4 green chillies or a pinch of cayenne pepper.

Regional Variations

• South Indian Influence: This recipe leans towards South Indian flavours with the use of coconut and curry leaves (add a sprig while tempering!).
• North Indian Influence: You can add a teaspoon of garam masala towards the end of cooking for a more North Indian flavour profile.

Serving Suggestions

This Soya Chunks Masala is fantastic with:

• Steaming hot rice
• Warm chapati or roti
• 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. It actually tastes even better the next day!

FAQs

What are soya chunks and are they healthy?

Soya chunks are made from defatted soybean flour. They’re a great source of plant-based protein, fibre, and iron. They’re also low in fat and cholesterol.

Can I use a different type of nut instead of cashews?

Yes, you can! Almonds or walnuts would also work well, but they’ll slightly alter the flavour.

How can I adjust the thickness of the gravy?

If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes uncovered to allow it to reduce.

Can this curry be made ahead of time?

Absolutely! You can make the curry a day or two in advance. The flavours will meld together even more beautifully.

What is putani (roasted gram dal) and where can I find it?

Putani is roasted gram dal, made from split chickpeas. It adds a lovely nutty flavour and helps thicken the gravy. You can find it in most Indian grocery stores.