Soya Chunks Curry with a North Indian Twist


Like most of the Indian families these days, we are also trying to live with chapati dinners these days but curry always comes as a villain in our healthy food story. Its always a struggle to decide what to cook, cooking variety curries every day so that you don’t get bored of it, so one of those kind of evening we decided to have a dinner of chapatis and sou chunks curry.

But before we could start with the dinner some guest arrived, like any other good host we all sat around our dining table and started talking. It’s their daughter’s wedding, since I just got engaged recently we could relate to so many things… like dress shopping,  ornament shopping, stage decoration, guest list, caters etc etc etc… we talked and talked and talked for around more than an hour. After a while I started getting bored, and the sneakiest thing you can do when you get bored in a conversation is always. . Play with your mobile…

I was just surfing random things in net first, that’s when I thought or  I remembered about our abandoned dinner…. well it’s not exactly abandoned rather ignored. We always cooked soya the like we cook chicken and now I getting bored of that, even that started sounding a bit scary. So now mom’s busy with the guest and the kitchen is all mine, So I just started searching for soya chunks curry, my family is keen on having gravy for chapati so I was looking for the one with gravy. That is how I stumbled upon this recipe. I kind of improvised the recipe my own way, changed one or two items giving it a North Indian Twist like the name suggest

Inspired from :

Soya Chunks Curry with a North Indian Twist

  • Servings: 5 serving
  • Difficulty: medium
  • Print


  • 11/2 cups Soya chunks
  • 1 Onion large
  • 2 Tomato medium
  • 12 – 15 Cashews
  • 1” Ginger
  • 4 – 5 pods Garlic
  • 1 Green Chilli
  • 1/4 teaspoon mustard seeds
  • 1/2 teaspoon Cumin seeds
  • 1 teaspoon Chilli powder
  • 1 teaspoon Coriander powder
  • Teaspoon 3/4 teaspoon Garam
  • 1/4 teaspoon Turmeric powder
  • salt
  • 1/4 cup milk
  • 1/2 teaspoon Kasuri methi


  1. Prepare the soya first. Boil around 4-5 cups of water in a pan, once it starts to boil add the soya into it. Let it boil for sometime (4-5 minutes might be), check whether the soya softened. Switch of the flame and drain the water after the soya softened, wash the soya again in cold water till the water stops getting forth and the slippery effect disappears.
  2. Crackle mustard seeds and cumin seeds.
  3. Add green Chilli and chopped onions to it and saute well.
  4. Add Ginger Garlic paste & saute till raw smell disappears.
  5. Soak the Cashews in hot water and grind the soaked Cashews and tomatoes to form a smooth paste. You will get a cute rosie paste, add it to the sauted onion mix.
  6. Let is cook till the mix starts to Leave the sides of the pan. Then add the chilli powder,Coriander powder,Turmeric powder and Garam masala, and saute for a minute.
  7. Now add the cooked soya to this and coat it thoroughly with the masala.
  8. Add water to adjust consistency,add kasthuri methi and cover the lid, and let it simmer for 5-8 minutes.
  9. Switch off the flame and let the curry cool down a little and then add the milk to the curry and mix thoroughly.


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