Restaurant Style Soya Curry Recipe


Restaurant Style Soya Curry Recipe



45 Mins
6-7 People
10 Mins




Introduction

 

When I first experimented with soya chunks in my kitchen, I was skeptical. My mother fondly called them "Nutri Nuggets," and she would use them in a variety of dishes. One day, after coming across a large pack of soya chunks, I decided to give them a restaurant-style twist. What unfolded was a culinary journey that elevated these humble chunks into a luxurious, flavor-packed curry. The result was so good that I had to share it with you all!

 

Creating this Restaurant Style Soya Curry Recipe was a labor of love. I remember the first time I served it at a family gathering. The richness of the spices and the creamy texture of the gravy made it an instant hit. My guests couldn't believe that a dish so delicious could be made with something as simple as soya chunks. It's affordable, healthy, and oh-so-delicious—perfect for any occasion.

 

 

 

Recipe of Restaurant Style Soya Curry

 

Portion Servings: 6-7

Preparation Time: 10 minutes

Cooking Time: 45 minutes

 

Ingredients

 

For Soya Chunks:

  • Soya chunks: 300 gms
  • Salt: ½ tsp

For Marination:

  • Salt: ½ tsp
  • Red chili powder: 1 tsp
  • Jeera (cumin) powder: ½ tsp
  • Coriander powder: 1 tsp
  • Garam masala powder: ½ tsp
  • Turmeric powder: ½ tsp
  • Ginger & garlic paste: 1 tbsp
  • Curd: 1 cup
  • Mustard oil: ¼ cup

For Curry:

  • Mustard oil: 2 tbsp
  • Jeera (cumin): ½ tsp
  • Bayleaf: 2 pcs
  • Cinnamon: 1 inch stick
  • Green cardamom: 3 pcs
  • Cloves: 5-6 pcs
  • Black cardamom: 1 pc
  • Black pepper: 7-8 pcs
  • Onion paste: 2 onions worth
  • Ginger & garlic paste: 1 tbsp
  • Green chili, chopped: 1 tsp
  • Saunf (fennel) powder: 1 tsp
  • Salt: ½ tsp
  • Turmeric powder: ½ tsp
  • Red chili powder: 1 tsp
  • Coriander powder: 1 tsp
  • Boiled red chili paste: 2 tbsp
  • Green coriander chutney: 2 tbsp
  • Kasoori methi (dried fenugreek leaves): 1 tbsp
  • Coriander, chopped: 1 tbsp
  • Water: as required

 

 

 

 

Instructions

 

Step 1: Boil Soya Chunks

Soya chunks being boiled in a pot of water to become soft and fluffy.

Description: In a large pan, bring water to a boil. Add a pinch of salt and the soya chunks. Let them simmer until they swell up and become soft. Drain the water and allow the soya chunks to cool down.

 

 

Step 2: Marinate Soya Chunks

Soya chunks being marinated with a mixture of spices, ginger-garlic paste, curd, and mustard oil.

Description: Place the cooled soya chunks in a large bowl. Sprinkle with salt, red chili powder, cumin powder, coriander powder, garam masala, and turmeric powder. Add ginger-garlic paste, curd, and a drizzle of mustard oil. Mix thoroughly until the chunks are evenly coated. Allow them to marinate for at least 30 minutes.

 

 

Step 3: Prepare Masala Base

A pan with mustard oil and whole spices such as bay leaves, cumin seeds, and cardamom frying to create a fragrant masala base.

Description: Heat mustard oil in a pan over medium heat. Add cumin seeds, bay leaves, cinnamon stick, green cardamom, cloves, and black cardamom. Once they start releasing their aroma, add the onion paste. Sauté until the paste turns golden brown.

 

 

Step 4: Add Aromatics and Spices

Ginger-garlic paste and green chilies being added to a golden brown onion masala mixture in a pan.

Description: Add ginger-garlic paste and chopped green chilies. Sauté for a few minutes. Then, add saunf powder, salt, turmeric powder, and red chili powder. Cook the mixture, stirring frequently to ensure the spices don’t burn.

 

 

Step 5: Incorporate Additional Flavours

Boiled red chili paste and green coriander chutney being stirred into a masala mixture in a pan.

Description: Stir in the boiled red chili paste and fresh green coriander chutney. Mix well to combine all the flavors, ensuring a consistent and homogeneous mixture.

 

 

Step 6: Cook Soya Chunks in Masala

Marinated soya chunks being added to a pan of aromatic masala, ready to simmer and absorb the flavors.

Description: Add the marinated soya chunks to the masala. Toss in kasuri methi and freshly chopped coriander leaves. Stir to coat the soya chunks thoroughly with the masala.

 

 

Step 7: Adjust Consistency

A splash of water being added to a pan to adjust the consistency of the soya curry gravy.

Description: If the curry is too dry, add a splash of water to achieve the desired gravy consistency. Bring the mixture to a gentle boil, allowing the flavors to meld together beautifully.

 

 

Step 8: Final Finishing

A close-up of the finished soya curry, simmering in a pan, with kasuri methi and coriander leaves added for final flavor.

Description: Taste the curry and adjust the seasoning if necessary. Allow the soya chunks to absorb the masala flavors fully by simmering for a few more minutes.

 

 

Step 9: Serve

A bowl of restaurant style soya curry garnished with fresh coriander, ready to be served with rice or roti.

Description: Serve the Restaurant Style Soya Curry hot with steamed rice, roti, or naan. Enjoy the rich and aromatic flavors of this hearty dish.

 

 

 

About the Recipe

 

This Restaurant Style Soya Curry Recipe is a flavorful and hearty dish that transforms everyday soya chunks into a gourmet delight. The recipe starts with boiling the soya nuggets to achieve a tender, fluffy texture. They are then marinated in a blend of spices and curd, allowing them to absorb rich flavors. The real magic happens in the gravy, where aromatic spices and a hint of green chutney create a symphony of tastes that coat the soya nuggets beautifully.

 

This dish is perfect for those looking for a protein-rich, vegetarian alternative that doesn't skimp on flavor. The gravy is thick, creamy, and infused with layers of spices that provide a restaurant-quality experience right in your own kitchen. Serve it with rice or parathas, and you have a meal that is sure to impress.

 

 

Cooking Tips

 

  1. Marination Time: Ensure you marinate the soya nuggets for at least 30 minutes. This allows the nuggets to soak up the spices and curd, making them more flavorful.
  2. Spice Levels: Adjust the quantity of red chili powder and chili paste according to your preference. If you prefer a milder curry, reduce these ingredients slightly.
  3. Gravy Consistency: Add water gradually to achieve your desired gravy consistency. For a thicker gravy, use less water; for a thinner gravy, add more.
  4. Freshness Matters: Use fresh ingredients, especially for the green chutney. Fresh coriander and mint will give a vibrant flavor to the curry.
  5. Cook Onions Well: Make sure to sauté the onion paste until it turns golden brown. This step is crucial for developing the depth of flavor in the gravy.

 

 

Pairing Guide

 

  1. Rice: This curry pairs wonderfully with steamed basmati rice. The fluffy grains help soak up the rich gravy, creating a perfect balance.
  2. Parathas: Serve with soft, flaky parathas to complement the creamy texture of the curry. The slight crispiness of parathas adds a delightful contrast.
  3. Jeera Rice: For a more aromatic option, try serving the curry with jeera rice. The cumin-flavored rice enhances the curry's spices.
  4. Naan: A soft and buttery naan is another excellent choice, providing a delicious way to scoop up the curry.
  5. Quinoa: For a healthier alternative, pair the curry with quinoa. It adds a nice texture and is a great source of protein.

 

 

 

FAQs About Restaurant Style Soya Curry Recipe

 

  1. What are the nutritional benefits of soya chunks?

    • Soya chunks are rich in protein, fiber, and essential amino acids. They are an excellent meat substitute for vegetarians and help in muscle building and repair.

  2. How can I make the curry less spicy?

    • To reduce the spice level, decrease the amount of red chili powder and omit the red chili paste. You can also add a bit more curd to balance the heat.

  3. Can I make this curry vegan?

    • Yes, replace the curd with a plant-based yogurt or a thick coconut milk to make the curry vegan-friendly.

  4. How long can I store the curry?

    • You can store the curry in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove or in a microwave before serving.

  5. What can I use instead of soya chunks?

    • You can substitute soya chunks with paneer, tofu, or even vegetables like mushrooms or potatoes for a different variation of the curry.

  6. Is this curry gluten-free?

    • Yes, this curry is naturally gluten-free, provided you ensure all your ingredients, such as the spices and condiments, are gluten-free.

  7. Can I prepare this curry in advance?

    • Absolutely! You can prepare the curry a day in advance. The flavors often deepen when it sits overnight, making it even tastier the next day.

  8. What can I serve with this curry for a complete meal?

    • Pair the curry with basmati rice or parathas, and add a side of salad or a yogurt dip for a complete and satisfying meal.

  9. How can I thicken the gravy if it’s too watery?

    • If the gravy is too thin, simmer it for a few extra minutes to reduce it. You can also add a spoonful of cornstarch mixed with water to thicken it.

  10. Can I add other vegetables to this curry?

    • Yes, you can add vegetables like bell peppers, peas, or carrots to the curry to make it more wholesome and nutritious.