SOYA CHUNKS MASALA CURRY | SOYA CHUNKS RECIPE

Delicious Soya Chunks Masala Curry which goes well with rice, chapati, appam or anything. This specially taste amazing with parota. Soya chunks are quick and easy to cook. Amazingly soya chunks have protein content equal to that of the meat and contain no fat.

 

Soya are nutritious meat extender made from defatted soy flour, a by-product of extracting soybean oil. The protein or any other nutrient in granules and chunks is not lost on washing them or by throwing away the water in which they are soaked.

HEALTH BENEFITS OF SOYA CHUNKS|MEAL MAKER

1. Soya beans are an excellent source of high protein and fibrous food. After the extraction of soya milk, the soya chunks act as soya meal maker.
2. 50% of the vegetable protein from the soya bean is a good fiber food enabling easy digestion and bowl movement.
3. Soya Chunks contain 54.2 grams of protein, which exceeds the amount of protein found in meats, eggs, milk, and wheat.
4. Soy protein contains all the amino acids needed by the body and is an excellent replacement for meat-based proteins.
5. Soy is high in fiber, which is known to benefit cholesterol levels, and can indirectly lower cholesterol by replacing fatty animal proteins in the diet.
6. Soy protein in general is rich in B vitamins and Omega-3 fatty acids, which are thought to benefit many aspects of health.
7. Soya Chunks contain 533 milligrams of calcium and 21.2 grams of iron. Whole soy foods also are a good source of fiber, B vitamins, calcium, and omega-3 fatty acids.

INGREDIENTS FOR MAKING SOYA CHUNKS MASALA CURRY –

• Oil - 2 tbsp
• Onion - 1 medium sliced thinly
• Tomato - 1 medium sliced thinly
• Green Chillies - 2 slit
• Ginger Garlic Paste - 1 tbsp
• Curry Powder (masala) - 1 tbsp
• Kashmiri Chilli Powder - 2 tsp
• Turmeric Powder - 1 tsp
• Chilli Powder – 1 tsp
• Coriander powder – 2 tsp
• Cumin Powder – 1/2 tsp
• Garam masala powder – 1/2 tsp
• Cinnamon Stick - 1 small stick
• Salt to taste
• Soya Chunks - 2 to 3 cups

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INSTRUCTIONS TO MAKE SOYA MASALA –

1. Bring water to boil with a little salt. When it starts boiling, add the soya chunks and cook on medium heat for 2-3 minutes. Turn off the heat and keep it covered for 15-20 minutes.
2. Drain the water and rinse it well twice to get rid of the soya smell. Squeeze out the excess water, cut it into 2 pieces and keep it aside.
3. Heat oil in a kadai or pressure cooker, add cumin seeds, whole black peppercorns, cinnamon, and cloves.
4. When cumin seeds sizzle, add finely chopped onions and saute until it turns golden brown. Add salt to the onions to quicken the process.
5. Add ginger-garlic paste and saute for a few more minutes until the raw flavor of the paste goes.
6. Add tomato puree and all the spice powder mentioned under “spice powder” and salt needed.
7. Cook until the tomato mixture oozes out oil (you can see the color difference in the tomato puree before and after it is cooked).
8. Add curd or cream (malai) to the tomato mixture and cook for a further 3-4 minutes on low heat stirring from time to time.
9. Add the potatoes and the chopped soya nuggets/chunks and mix well.
10. Cook on low heat stirring from time to time, so that the soya chunks will absorb the masala well.
11. Then add a cup of water, mix well and test for salt. If required add at this stage.
12. IF cooking in a pressure cooker, Close the cooker and pressure cook for 2 or 3 whistles. Once the pressure subsides, open the cooker and simmer for 5 minutes.
13. If cooking in a kadai, cover it and let it simmer for 20-25 mins until the potato becomes tender.
14. Check if potato is cooked, adjust the consistency of the gravy before turning off the flame.

Garnish with coriander leaves and serve hot with flavored rice like jeera pulao, ghee rice or rotis or any Indian breads.

 

Tips to make the curry more delicious:

1. Use meat masala instead of curry powder for a spicier and meatier taste.
2. Marinade soya chunks with a little yogurt, and meat masala with salt and red chili powder for half-hour and cook it with the masala before adding water.

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