Healthy Foodist
SOYA CHUNKS CURRY
Difficulty:
Preparation Time:
10 Minutes
Cooking Time:
20 Minutes
Total Time:
30 Minutes
Servings:
3
Soya Chunks, also known as Meal Maker, is a popular high protein non-meat source. It provides the highest amount of proteins compared to any other vegetarian protein source, with almost negligible amount of fat present in soya chunks. 100 grams of soya contains about 52 grams of protein and just 0.5 grams of fat.
Soya chunks are made from soy flour that has been de-fatted (oil is removed). So, it is basically a by-product that is left after extracting soybean oil. De-fatted soy flour is compressed and processed into granules or chunks.
This soya chunks curry recipe is made in an onion-tomato based gravy and flavoured with some whole spices as well as spice powders. I have also added some roasted chickpea flour (besan) here to give a thick texture to the curry.
This soya chunks/ meal maker curry can be served with rotis, rice or pulao.
Ingredients:
- ½ cup soya chunks
- 1 large onion
- 1 tomato
- 2 green chillies
- 4-5 black peppercorns
- 2-3 cloves
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- 1.5 tablespoon roasted chickpea flour
- Salt, to taste
- 1 tablespoon chopped coriander
Directions:
- Firstly, to prepare the soya chunks, heat water in a pan and let it come to a rolling boil. Once the water starts boiling, add in the soya chunks and turn of the flame to medium-low. Let it boil for about 8-10 mins till the soya chunks turn completely soft.
- Once done, remove them and rinse well with cold water 1-2 times. Remove out all the excess water from soya chunks when they are cooled a bit.
- To prepare the gravy, add roughly chopped onion & tomato in a mixer jar. Add green chillies, pepper corns and cloves to it.
- Make a fine puree.
- Now, heat oil in a pan and add cumin seeds.
- Then add the prepared onion-tomato gravy and mix. Let this gravy simmer on low-medium flame for 5-6 mins till it is cooked well. Keep stirring in between to ensure it doesn’t stick to the bottom of the pan.
- Once the gravy is cooked and reduced, add turmeric, red chilli powder and garam masala.
- Also add 1.5 tablespoon of chickpea flour (besan) to it. Dry roast the flour slightly for 2-3 mins before adding it to the gravy.
- Mix everything well and now add boiled soya chunks. Ensure water is completely removed from the soya.
- Add water as required and salt to taste. Mix well. Let it simmer on medium hear for 4-5 mins.
- Finish off by adding some chopped coriander and turn off the heat. Remove and serve!
