Prep time 7 min

Cook time 18 min

Total time 25 min

Servings 3

Ingredients

• 1¼ cup soya chunks or meal maker or soya nuggets 
• 2 onions finely chopped
• 1 sprig curry leaves or bay leaf
• 1 pinch mustard (optional)
• ½ tsp cumin or jeera
• 1 green chili slit (optional)
• 1 tsp GINGER GARLIC PASTE
• ¾ to 1 tsp red chili powder
• ¾ to 1 tsp GARAM MASALA
• ½ tsp coriander powder or dhaniya powder (optional)
• 2 tbsp coriander leaves finely chopped
• 1½ tbsp Oil
• ½ tsp salt or use as needed
• Pinch asafoetida or hing (optional)

To grind  

2 tomatoes

2 tbsp coconut or 8 cashews

How to make the recipe

Preparation for soya chunks recipe

• Bring 3 cups water to a boil, switch off the stove
• Add soya chunks and leave them in hot water till they soften.
• • Debris settles down, discard the water and squeeze off the water
• Rinse them in cold water and repeat squeezing off the excess water. Set this aside for later use.
• If you are using large chunks you can cut each one to two.
• Grind the tomatoes and coconut to a smooth paste.

How to make soya chunks curry

• Heat oil in a 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.
• 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.
• Next transfer the soya chunks.
• Fry 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.
• Garnish soya chunks curry with coriander leaves.