Salubrious Soya Chunks

I make veg recipes in so many ways, especially since I’m Indian, my husband’s Pakistani, my family is a melting pot, and our different ethnic cuisines inspire a lot of my recipes, which are often a fusion of all these cultures. Soya chunks, also known as soya beans, are a delicious version of meat bites, they are a quick, easy and healthy dish that demands minimal prep and not much hands-on cooking time, making it pretty easy to pull together when you’re in hurry yet looking for something flavorsome to eat.

This dish satisfies both our veg and nonveg cravings and palate, combining the food flavors across the borders. Soya chunks are like a blank piece of canvas, be creative. You can use any spice combination you like; the possibilities are endless. You can make them in thick or thin form, you’ll love them as much as we do, it had so much flavor.

Great over rice or parathas for a complete meal along with some yogurt mint sauce.

Soya Chunks Curry Recipe

Preparation: 10 minutes

Cooking Time: 25-30 minutes

Total Time: 40 minutes

Serves: 3-4 persons

Ingredients:

1 large bowl of soya chunks

1 medium bowl of yogurt

4 tablespoons cooking oil

1 bay leaf

1-inch cinnamon stick

3 cloves

2 cardamoms

1 teaspoon cumin seeds

               ½ teaspoon turmeric powder             

            1 tablespoon red chili powder             

1 teaspoon cumin powder

                       1 tablespoon coriander powder                   

1 teaspoon allspice powder

1 teaspoon fenugreek leaves, dried

2 medium size onions, half moon sliced

3 medium size tomatoes, peeled and chopped

Salt as per the taste

1 tablespoon chopped green chilies or finely chopped cilantro, for garnish

Method:

• In a large pot, bring 2 cups of water to boil and add soya chunks with ½ teaspoon salt. Allow it to boil until soft, and pliable. This process should take 8 minutes; check soya chunks in between as the time may vary greatly depending on the boiling point. Drain and rinse well with cold water. Allow the chunks to cool down.
• When chunks return to normal temperature, gently squeeze out all the water absorbed with the help of your hands.
• After this, marinate chunks by combining yogurt, ¼ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon all spice powder, and 1 teaspoon fenugreek leaves. Cover and leave it aside for 10 minutes.
• Meanwhile, in a pan, heat cooking oil and fry moon-sliced onions until they turn golden in color.
• Slide the golden brown onions to one side, place 1 bay leaf, 1-inch cinnamon stick, 3 cloves, 2 cardamoms, and 1 teaspoon of cumin seeds, allow it to release its aroma for a few seconds.
• Mix and add finely chopped tomatoes, ¼ teaspoon turmeric powder, 1 teaspoon red chili powder, and ½ teaspoon coriander powder. Give it a quick mix, cover, and cook for about 8 minutes.
• When the tomatoes become soft, throw in the marinated chunks and mix until everything is well incorporated.
• Lower the heat and allow it to cook, covered for 10 minutes. Adjust spice and salt and top it with chopped green chilies or cilantro. Squeeze lemon juice if you want to give it an extra punch to the flavor. Enjoy!

This Recipe is also available on my Youtube Channel

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