Soya Chunks Masala | Meal Maker Masala | Soya Chunks Recipes

I used to love soya chunks when I was little, I remember my mother making biryani with this meal maker and we used to enjoy it. But as we grew older, my brother and me started noticing a weird flavor and raw odour with these meal makers and completely refused to eat it!

Now many years later, I have found that preparing the soya is the key to remove all raw odour in these meal makers, I use a bit of milk and it works wonders and this has once again become a family favorite! 

Check out the soya 65 recipe.

SOYA CHUNKS CURRY
Preparation time 20 mins | Cooking time 20 mins | Serves 2

Ingredients

• Soya chunks - 1 cup (I used the small ones)
• Onion - 1 large, chopped
• Green chilli - 1 or 2
• Hinger garlic paste - 2 tsp
• Tomato - 1 large
• Coriander powder - 1 tsp
• Red chilli powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Garam masala powder - 1 tsp
• Water - 1/2 cup
• Cream - 2 tbsp
• Coriander leaves - few chopped

To soak the soya

• Water - enough to soak the soya
• Milk - 1 tbsp

To Temper

• Oil - 2 tbsp
• Cumin seeds - 1 tsp
• Curry leaves - 1 sprig

Method

1. In a saucepan, heat enough water to soak the soya nuggets. Add 1 tbsp milk and heat until it starts boiling. Switch off.

2. Now add the soya to the water, submerge all the soya nuggets and let it soak for 20-30 minutes. The soya chunks will double in size. 

3. Wash the soya in running water and squeeze out the excess water. Wash 2 or 3 times, squeeze out the excess water completely and keep the soya in a bowl.

4. In a pan, heat oil. Once the oil heats up add the cumin seeds and curry leaves.

5. When the cumin seeds splutter, add the chopped onions and chopped green chilli. Saute until the onions become translucent.

6. Now add the ginger garlic paste and saute until the raw smell leaves.

7. Make a puree of the tomato and add it now. Cover and cook until the tomatoes are cooked well. 

8. Add the masalas and salt, mix well and cook for a couple of minutes.

9. Add the soya and mix with the masala. Add 1/2 cup of water and cover and cook for about 5 minutes or until the soya is cooked well.

10. Once done, add the cream and mix in. Cook for a few more minutes add the chopped coriander leaves and switch off.

Notes

1. I add some cream to make the curry rich, you can skip it if you're health conscious.

2. I used amul fresh cream, you can even use paal adai (malai). If using paal adai, make sure you whiz in a blender lightly before adding.

3. If you use the big variety, you can chop the soya into two after squeezing out the water.

4. The amount of water you add and the time when you switch off depends on the consistency of the gravy you require. 

Until next time,

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