I make different types of curry dishes at home to add variety to our meals. Today, it’s an easy everyday curry made with soya chunks and potatoes on a reader’s request.
When it comes to everyday curries they get cooked, then they get eaten fast. So despite making it pretty regularly, it never made it to my blog until now. This curry is vegan without even trying to be. Hence, If you’re a vegan, or just transitioning to a plant-based diet or cook meat free meals most times a week then this curry is for you. It is nutritious, simple and makes dinner a breeze.
Soya chunks are commonly sold as textured vegetarian protein aka TVP in most grocery stores. Indians however know it as soyawadi, mealmaker or nutri nuggets. These come dried either in a package or in bulk sections and is very inexpensive. They are basically made from soy proteins and come in various shapes and sizes (such as granules, chunks, slices, nuggets) for our convenience. Choose one that is needed for your recipe. I have used textured protein before in recipes like stuffed portobello mushrooms, enchilada and garni yarik (stuffed eggplant).
In raw form, soya chunks look inedible with its hard texture and color but when soaked/boiled they turn into small sponges that soak in the spices and flavor of the sauce or curry you cook the soya in. This is one of the few recipes I make in exactly the same way as my mom used to prepare with the four essential ingredients of Indian cooking: tomatoes, onion, ginger and garlic.
Often times you’ll see Indian curry dishes have golden color that no doubt comes from the use of turmeric but it largely depends on how you roast the wet masala paste and whether fresh or canned tomatoes are used. Fresh tomatoes give golden color whereas canned tomatoes tend to give a reddish brown hue to the curry. Sometimes I add peas. The contrasting color add an unexpected element both visually and in taste.
Cooking the masala
Roasted masala. Time to add water, nutri and potatoes
The recipe below will give you mildly spicy curry which goes well with rice, roti and other Indian breads.
A flavorful curry made with soya chunks and potatoes. This can be served with roti or rice for an easy healthy meal.
Ingredients
- 100 gm soya chunks
- 2 par boiled potatoes (245g), quartered
- 3/4 cup roughly diced onion
- 1 cup chopped tomatoes
- 2 garlic cloves
- 1" ginger
- 1/3 cup chopped cilantro
- 3/4 tsp turmeric powder
- 1 tsp red chili powder
- 3 cups water
- 3 tbsp oil
Instructions
- Place the soya chunks in a bowl, Pour hot water, place a lid over the top so that the chunks remain submerged and not floating. Allow to soak for 30 minutes. Afterwards, drain, and squeeze out most the water from the soya chunks. Set aside.
- Grind onion, garlic, ginger tomatoes and cilantro.
- Turn on instant pot on sauté mode. Add 2tbsp oil when hot. Wait few seconds add ground onion masala, turmeric and red chili powder and cook, stirring often, for 8-10 minutes or until browned but not blackened, sprinkling with water and stirring whenever the masala begins to stick to the bottom of the pot.
- Toss rehydrated nuggets in remaining 1 tbsp olive oil. Place in air fryer basket. Set temperature for 375. Air fry for 8 minutes. Pause, shake and cook for another 8 minutes until nice golden brown.
- Add air fryer nuggets, boiled potato, 3 cups water and salt to the IP.
- Cancel sauté. Lock the lid into place and turn the Instant Pot on Pressure Cook High for 5 minutes. When the time is up wait for the pressure to be released naturally (This will take 15 minutes).
- Open the lid, stir add, dry fenugreek leaves, roasted cumin powder and about 1/2 cup water. If you need a thin curry add more water.
- Serve with rice or roti.
- Follow the steps as above in a regular pan
- After frying wet masala, add soya chunks, potatoes and water (add extra water).
- Bring to a boil, reduce heat to medium, cook covered for about 10 minutes until soya chunks and potatoes are cooked well.
- If you do not have an airfryer, fry the soya chunks in instant pot or in a regular pan before cooking the masala paste.
Notes
Cut soya chunks into smaller pieces, if desired.
angiesrecipes
I have never had soya chunks..they seem perfect for the curry dishes. This looks filling, warming and so tasty!
Laura
This curry looks exactly as you say – beautiful and delicious! I’m interested in trying soya chunks, will have to look for them at the grocery. Thanks for the recipe, Balvinder!
Kelly | Foodtasia
Balvinder, the soyawadi must be so delicious soaking up all of the wonderful flavors in this curry dish. Curries and other Indian dishes are a regular on our table. It’s our family’s favorite cuisine and can’t be matched in terms of flavor, variety, and being healthy. Your tip about the color of the curry and the roasting of the curry paste and type of tomato caught my eye. I can see that it’s true even though I didn’t specifically think of it before. Thanks for the lovely recipe!
Juliana
Oh Balvinder I have never heard of soya chunks, it sounds a great alternative for vegetarians…would love to try it. Thanks for the recipe…looks very tasty.
Have a wonderful week!
Monika Dabrowski
Never used soya chunks but sounds interesting and the dish looks super delicious!
John / Kitchen Riffs
Haven’t had soya chunks, but like the idea. And I love curry-anything. Terrific dish — thanks.
Abbe@This is How I Cook
I admit to never having had soya chunks at least that I know of. However there is a first time for everything!