Chef’s Nectar, “ Masala Soya Curry” Soy Chunks! 💐

Soya chunks also called as meal maker or soya nuggets. These are used widely in the Indian food as they are considered healthy, protein rich and a good alternate to those who want to refrain from eating meat.

Nutrella, Soy Chunks are full of proteins and are one of the nutritious meal in it self, there are thousand different preparation of the soy chunks. You can cook these delicacies in any way, weather in Indian continental or Mediterranean cuisine. It comes out very well in the Chinese cuisine as well which I shall share the recipe in my next blog. you can cook this delicacy in a curry or in a dry form along with so many other veggies. This is best liked by the kids and they love to eat this vegetable meat with great interest. 🥰

Ingredients for making the Masala Soy Curry 👌

  • 2 cups soya chunks or meal maker or soya nuggets
  • 2 onions finely chopped
  • 1 sprig curry leaves or bay leaf
  • 1 pinch mustard
  • ½ tsp cumin seeds
  • 1 green chili slit
  • 1 tbsp ginger garlic paste
  • ¾ to 1 tsp red chili powder
  • 1 tsp Garam Masala
  • ½ tsp coriander powder or daniya powder
  • 2 tbsp coriander leaves finely chopped
  • 1½ tbsp Oil
  • ½ tsp salt or to taste
  • Pinch asafoetida or hing

Ingredients for paste😊

  • 2 tomatoes
  • 3 tbsp Coconut or 10 to 12 no’s cashewnuts

Method of making the Masala Soy Chunks 😊😋

  • Soak soya chunks in 1/2 liter water before cooking for half an hour to soften them and remove the impurities of so there in it.
  • Debris settles down, discard the water and squeeze off the water.and once more rinse in water and keep aside by squeezing it again.
  • If you are using large chunks you can cut each one to two.
  • Grind the tomatoes and coconut to a smooth paste in a blender.

Making of the Masala Soy Curry 😋

  • Heat oil in a heavy bottomed pan. Then add mustard and cumin.
  • When they begin to splutter add hing, curry leaves, onions and green chilies.
  • Fry till the onions turn golden brown or translucent.
  • Add ginger garlic paste and fry till the raw smell disappears.
  • Add the grinded tomatoes paste. Fry till it begins to leave the sides of the pan.
  • Add red chili powder, garam masala, coriander powder, and salt.
  • Fry everything well until the raw smell of the masala goes away for 3 mins.
  • Add the soya chunks in the Masala.
  • Sauté for 3 minutes stirring often, till the meal maker are coated well in the masala.
  • Pour water just enough to make a thick gravy.
  • Bring the water to a boil and cover.
  • Cook on a low flame for about 5 to 8 minutes, till soya chunks are cooked well. The oil begins to float on top.
  • Served hot this fabulous dish garnished with fresh green coriander accompanied with steam rice, roti, naan and paratha.❤️

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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