Soya Chunks Curry Recipe (aka Meal Maker Curry or Nutrella Curry) is an easy, protein-rich, and healthy alternative that you can make in an Instant Pot. This is made by adding soya chunks (nuggets) with peas in an onion-tomato masala.
Nutrella (soya chunks) are very healthy as they are a good source of protein. However, if following a Vegan or Vegetarian diet, you may not get enough protein. Soya nuggets, being protein-rich, are an excellent option to add protein to a vegetarian diet.
My mom used to make different dishes using soya nuggets: sometimes with potatoes, peas, paneer, or sometimes add in pulao or biryani too. It has a texture close to meat. So along with Jackfruit. For me, Soya Chunks comes in the Vegan Meat category.
The post contains Helpful Tips & Tricks to make Soya Chunks Curry. But if you're in a hurry, you can also click "Jump to Recipe' under the Heading to go directly to the Recipe Card or click Recipe Card from the Table of Contents below.
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⭐WHAT ARE SOYA CHUNKS?
Soya Chunks are often referred to as soya nuggets, soya vadi, nutrella, nutri-nuggets, or meal makers. These are made with defatted soy flour and shaped into chunks or granules. These are considered protein-rich, so they are great for people on a vegetarian or vegan diet.
Soya Chunks have a met-like texture. So when made correctly, the curry will taste delicious. These nuggets can be used to make a simple Indian curry, pulao/pilaf, biryani, and fried rice. They can also use to make Manchurian and in a variety of dry recipes.
They have a high estrogen level, so it is safe to eat them in moderation. If possible, get an organic bag of Soya Chunks.
🥘INGREDIENTS & SUBSTITUTIONS
- SOYA CHUNKS: For this recipe, you need soya chunks. You can use mini soya chunks or big soya chunks. You can quickly get soya chunks from an Indian store or from Amazon.
- PEAS: I have made the curry with peas. You can also add potatoes or beans.
- MASALA BASE: For the base, you need onion masala (including chopped onion, garlic, ginger, and green chilis).
- TOMATOES: Tomatoes are essential in any Indian curry. You can use diced tomatoes or cherry tomatoes (they give nice color). Or you can use tomato puree with chopped tomatoes.
- SPICES: Basic spices are added to the masala, including turmeric powder, garam masala, coriander powder, cumin seeds/cumin powder, and mango powder).
- GARNISH: Garnish with some chopped cilantro.
See the recipe card for quantities.
🔪 HOW TO MAKE THE SOYA CHUNKS CURRY RECIPE
Check the recipe card below, but you refer here for step-by-step photo instructions for the full recipe.
Soya Chunks Curry Recipe is made in two parts: first, you need to prepare the soya chunks. And second, you need to prepare the base of the curry.
HOW TO PREPARE SOY CHUNKS?
There are two ways you can prepare soya chunks:
STEP-1 - SOAK: In the first method, rinse the soya chunks couple of times. Then soak them in water overnight. The next day strain the water & squeeze the water from them & use it in the recipes as needed.
STEP 2 - BOIL: This is the fast & quick way to prepare soya chunks. Add the soya chunks to the boiling water & boil them for 1-2 minutes. Once cooked & double in size, strain the liquid & use them in the recipe. This is the way I make soya chunks for the recipe.
HOW TO MAKE THE CURRY
Add oil to the Instant Pot. Whne the oil is hot, add chopped onions. Fry onion for 2-3 minutes or until the onion changes the color.
Once onions are fried, add tomatoes. Fry for 3-5 minutes or until they turn soft 7 mushy.
For bright red color: You can use diced tomatoes or cherry tomatoes. Or you can use tomato puree with some chopped tomatoes.
Once tomatoes are cooked, add spices (turmeric powder, garam masala powder, coriander powder, roasted cumin powder, red chili powder, and mango powder).
Once the masala is cooked, add boiled and strain soya chunks. Next, add peas (or potatoes or other veggies), salt, and water.
Close the lid and pressure cook. With the vent in the sealing position, pressure cook for 3 minutes.
Once the timer beeps, let the pressure release naturally (NPR) for 5 minutes. Then do QUick Release by turning the vent to the venting position.
Once the pressure is released, open the lid. Adjust the seasoning (if needed) and serve with rice or roti.
💭PRO TIPS
- The first and foremost tip is to boil the soya chunks before adding them to any recipe. They have starch in them, so it's recommended to cook them before using them in any recipe.
- I have used mini soya chunks. But if you're using big soya chunks, cut them in half after boiling.
- I use frozen peas, so I soak them in water for 5- 10 minutes before using them in the recipe.
- Then I make onion- tomato masala. If the masala is not red enough, you can always add tomato paste or Kashmiri red chili powder to give it the desired color.
- You can add cream or yogurt to the recipe, but without it, too, Soya Chunks curry tastes good.
🧾FREQUENTLY ASKED QUESTIONS
You can store it in the refrigerator or freezer, but the taste will remain the same. You can keep leftover Soya Chunks & Peas Curry in the fridge for 3-5 days. And in the freezer in an air-tight container for 1-2 months. Before using the freezer-stored, just thaw and heat in the microwave or pan on the stove-top until hot.
You can serve soya chunks of curry with rice or roti/chapatti. This curry also goes great with any Indian flatbread.
I have made the recipe in Instant Pot, but you can also make it on a stovetop pressure cooker or a pan. You can follow the exact instructions with some minor changes.
Just after adding all the ingredients, pressure cook till 3 whistles. If you want to make it in the pan without a pressure cooker, you can cook and cover it at low heat for 10 minutes.
It's better to cook in a pressure cooker to save time, and secondly, the soya chunks will be evenly cooked.
Yes, soya chunks curry is a healthier vegetarian alternative. Though it is a high level of estrogen so I will recommend eating soya chunks in moderation.
These nuggets can be used to make a simple Indian curry, pulao/pilaf, biryani, and fried rice. They can also make Manchurian or be used in various dry recipes.
🥗OTHER CURRY RECIPES
- JACKFRUIT CURRY
- ALOO MATAR PANEER
- SWEET POTATO & LENTILS CURRY
- PUNJABI KADHI PAKORA
- PALAK PANEER
- RAJMA MASALA
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📖 RECIPE CARD
Soya Chunks Curry Recipe
Equipment
Ingredients
BOILING SOYA CHUNKS
- 1 cup Soya Chunks
- 2 Cups Water
FOR MAKING RECIPE:
- 1 cup Peas
- 2 tablespoon Oil
- 1 Onion chopped
- 2 Tomatoes cut in chunks
- 1 tablespoon Ginger- Garlic Paste
- ½ teaspoon Turmeric Powder
- Red Chili Powder as per taste
- 1 teaspoon Garam Masala Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Cumin Seeds
- ½ teaspoon Mango powder/ Amchur Powder
- 1 teaspoon Tomato Paste (optional)
- Kashmiri Red Chili Powder (optional)
- ½ cup Water
- Salt
Instructions
Boiling Soya Chunks:
- Add soya chunks in water and boil them. Or you can also add soya chunks in boiling water, and let it boil for another 2-3 minutes. Once boiled, strain the liquid and keep it aside.
Instant Pot Cooking:
- Add oil to the Instant Pot and press 'Saute'. Once hot, add onions. When onion starts to change the color, add tomatoes. When the masala turns mushy, grind it using an immersion blender.
- Then add all the spices (Garam Masala Powder, Red Chili Powder, Coriander Powder, and Amchur Powder) and fry for 1-2 minutes. Add ginger-garlic paste and cook for another minute.
- Add boiled Soya Chunks and peas to it. If you like, you can add any other vegetable at this time (beans, carrots, potatoes, etc.) and add water to it.
- Close the lid and pressure cook. With the vent in the sealing position, pressure cook for 3 minutes.Once the timer beeps, let the pressure release naturally (NPR) for 5 minutes. then do Quick Release, by turning the vent to the venting position.
- When steam is released, open the lid. transfer Soya Chunks & Peas Curry in a bowl and garnish with some cilantro leaves. Serve with Rice or any Indian Flatbread.
Stove-Top Cooking:
- Add oil in the pressure cooker, and when oil is hot add onions and cook for 2-3 minutes. When they start to change the color, add tomatoes and cook for 3-5 minutes till they turn mushy.
- Then grind the masala in a grinder. Add oil to the cooker and add cumin seeds in it. When they splutter, add the pureed onion-tomato masala.
- Cook for 2-3 minutes till the oil starts to separate. Add all the spices and cook for 1-2 minutes. Then add ginger-garlic paste and cook for another minute.
- Add soya chunks, peas, water, and salt to the pot and close the lid. Pressure cook for 3-4 whistles at medium-high heat and turn off the stove.
- When steam is released, open the lid. transfer Soya Chunks & Peas Curry in a bowl and garnish with some cilantro leaves. Serve with Rice or any Indian Flatbread.
Video
Notes
- The first and foremost tip is to boil the soya chunks before adding them to any recipe. They have starch in them, so it's recommended to boil them first before using them in any recipe.
- I have used mini soya chunks. but if you're using big soya chunks then after boiling, cut them in half.
- I use frozen peas, so I soak them in water for 5- 10 minutes before using them in the recipe.
- Then I make onion- tomato masala. If the masala is not red enough, you can always add tomato paste or Kashmiri red chili powder to give it the desired color.
- You can add cream or yogurt to the recipe, but without it too Soya Chunks curry tastes good.
Anjali
Nice recipe for soya chunks curry, will definitely try this, thanks for sharing
SunGari
Thank you
Shelley
I made this recipe last night and it is awesome. This is the first time I ever made soya chunks, they are very tasty!
SunGari
Yayy! I'm so glad you liked it