soya chunks curry

Soya chunks and peas curry recipe

Soya chunks are a popular protein-rich vegetarian food in India. Soya chunks or meal maker are cooked in a delectable Indian sauce to create the flavorful dish known as soya chunks curry. For a quick and wholesome dinner, try this vegan soya matar curry with roti or rice.

Soya chunks are an excellent addition to your diet if you are following a vegetarian or vegan meal plan. Although soya chunks are a fantastic source of protein, caution must be exercised because they can increase the body’s estrogen levels. As they are highly processed, it is best to eat this meat substitute in moderation to be on the safe side.

The gravy is made by combining onion-tomato paste with a variety of spices, creating a curry with remarkable flavor.

The gravy is made by combining onion-tomato paste with a variety of spices, creating a curry with remarkable flavor.

I have added both soya chunks and green peas, however you can make this curry even without green peas or add other veggies of your choice. Just make sure to choose the veggies that cook in the same time.

Ingredients of Soya Chunks Curry

For boiling soya chunks

  • 1 cup Soya Chunks
  • 2 Cups Water

For Gravy

  • 2 tablespoon Oil
  • 2 cups Green peas
  • 2 Tomatoes cut into chunks
  • 1 Bay leaf (Tej Patta)


  • ½ teaspoon Turmeric Powder
  • adjust to taste)
  • 1 teaspoon Garam Masala Powder
  • ½ teaspoon Dry Mango powder/Amchur Powder
  • 1 teaspoon Salt (adjust to taste)

Instructions for Soya Chunks Curry

Preparing soya chunks

  1. First, rinse 1 cup of soya chunks 2 to 3 times in water and drain the water.
  2. Now Bring 2 cups of water to a boil. Add the soya chunks and leave them in the water till they soften for about 2-3 mintes.
  3. After 5 minutes, squeeze out all the excess water and collect the chunks in a bowl.

Preparing curry

  1. Heat 2 tablespoons oil. Keep heat to medium-low or medium.
  2. Add  Bay leaf (Tej Patta).
  3. Now, Add chopped onion, garlic, and ginger.
  4. Mix and sauté for few seconds on a low heat until the raw aroma is gone.
  5. When onion starts to change the color, add tomatoes. Sauté on low to medium-low heat until tomatoes soften and become pulpy.
  6. Then add all the spices (Garam Masala Powder, Red Chili Powder, Coriander Powder, and Amchur Powder) and saute for 2 minutes.
  7. Add the soya chunks and green peas. Saute for about 3 minutes.
  8. If you like, you can add any other vegetable at this time (beans, carrots, potatoes, etc.)
  9. Add water to it. You can add water as per your desired consistency.
  10. Mix well and season with salt.
  11. Cover it with a lid and let it simmer for about 8 mins.
  12. Once again Mix everything well and let it cook for 2 more minutes. Switch off the gas flame now.
  13. transfer Soya Chunks & Peas Curry in a bowl and garnish with some cilantro leaves. Serve with Rice or any Indian Flatbread.

Serving Suggestions

Serve meal maker curry hot or very warm with Roti or Paratha for dipping, or enjoy with simple Steamed Basmati Rice, Jeera Rice or Ghee Rice if you are gluten-free. You can also serve this soya vadi curry as a side gravy with Vegetable Biryani or Pulao.

Storage suggestions

Any leftovers should only be kept in the refrigerator for one day. The gravy may curdle and turn rancid if left out for too long because the recipe calls for coconut milk. Use a small saucepan for reheating, and if the curry has thickened, add extra water.

Tips and variations

  • Coconut milk adds some rich creaminess to this meal maker curry. You can use canned or homemade thick coconut milk, or add coconut cream as well.
  • Alternatively, you can add ground cashews or almond flour to thicken the gravy in place of coconut milk.
  • I used mini soya chunks. If using larger size chunks, you can cut them in smaller pieces after softening them.
  • If the masala is not red enough, you can always add tomato paste or Kashmiri red chili powder to give it the desired color.
  • You can adjust the quantity of water depending on your preference. If you want less curry, add less water.


Calories 464kcal
Fat 34g
Carbohydrates 39g
Protein 4g
Vitamin A
Vitamin C
Calcium 28mg

Soya chunks curry

Also read: Fish fry recipe (step by step)

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