Soya Chunks Curry Recipe

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Gluten FreeVeganVegetarian

Mealmaker or Soya Chunks Curry For Vegan Meal Options

Let’s get one fact straight, Soya Chunks are an excellent source of protein for Vegetarians and Vegans alike. And, CHEAP! Soya Chunks Curry is probably one of the most popular recipe among Indian vegetarians who rely on Soyabean products for their protein nourishment.

Some studies explain that Soyabean exceed Milk, Eggs and surprisingly Meat as well in terms of Protein. They are an excellent source of Isoflavones, which is believed to provide protection against several diseases like Cardiovascular Diseases, Osteoporosis,

Are you wondering, how do you eat soya chunks?

I have seen many asking this on various forums. It is a popular belief that Soya Chunks or Soya Nuggets stink upon cooking. And I won’t deny that. BUT, there is a way around that as well.

Just soak the Soya nuggets in a bowl of hot water so that they get immersed completely. Leave it aside for 15-20 minutes. Then take them out and squeeze them hard so that you rinse the water completely out of them. Now they are stink-free and ready to cook.

Also, can I eat uncooked Soya chunks or are raw Soya nuggets safe?

OK, I know I said that these are plant-based. I mean they are from Soyabean, but they aren’t meant to be consumed raw. It is always advisable to cook them completely so that they do not cause digestion problems.

So, are you ready to make some Soya Chunks Masala Curry for lunch?

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Soya Chunk Curry Recipe
Prep Time
15 mins
Cook Time
20 mins
Soaking Time
15 mins
Total Time
35 mins

This Soya Chunk Curry recipe is 100% Vegetarian, Vegan, Gluten-Free & Protein Packed. This is an ideal everyday meal recipe that can be cooked easily and quickly.

Course: Main Course, Side Dish
Cuisine: Bengali
Keyword: Soyabean Recipes
Servings: 2 People
  • 1 cup Soya Chunks
  • 3 tbsp Mustard Oil
  • 1 Potato Cut in cubes
  • ½ tsp Cumin Seeds or Jeera
  • A pinch of Hing or Asafoetida
  • 1 Dry Bay Leaf
  • Salt to Taste
  • ½ tsp Turmeric Powder
  • 2 Green Chilies Sliced
  • 1 tsp Garam Masala Powder
  • 1 tsp Cumin Powder
  • tsp Coriander Powder
  • 1 tsp Dried Fenugreek leaves or Kasuri Methi
  • 2 tbsp Ginger Grated
  1. Soak the Soya Chunks in hot water and let it steep for 15-20 minutes.

  2. Heat Mustard Oil in a pan and temper it with Hing or Asafoetida, Cumin Seeds & Bay Leaf.

  3. Add the Potato cubes and fry till light golden.

  4. Now, add the grated Ginger and the powdered spices. Give it a good stir.

  5. Now, add the soaked and rinsed Soya Chunks and Kasuri Methi or Dried Fenugreek leaves.

  6. Add sliced Green Chilies.

  7. Now, add water and season with salt as per taste. Adjust the gravy as per your requirement.

  8. Allow it to simmer for a couple of minutes before turning off the heat and serving.


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Indian Food Blogger Priyanka Bhattacharya

Hi! I’m Priyanka!

A passionate home cook and food lover who loves nothing more than sharing my favourite recipes with the world.

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