Soyabean chunks curry Recipe | Recipe of Soyabean curry | How to make Soya chunks sabzi | Nutrella curry recipe with step by step instructions
Today I am sharing vegan and gluten free Soyabean chunks curry recipe which is the best Indian main course dish that pairs best with rice and roti both.
Soyabean chunks also known as Nutrela or Meal Maker is healthy, rich in protein and a good option for vegetarians.
Easy to cook Soyabean chunks curry Recipe
Soyabean chunks are easy to cook and the best of all, it soaks all the flavours from any type of curry you want to add this into.
Serve this with any dry sabzi, and this combination is sure going to be a hit.
Here I have served it with Besan wali Shimla mirch aloo sabzi.
My Mom’s recipe of Soyabean chunks curry Sabzi
This recipe is very special as I learnt this from my Mom and after marriage when I made it for the 1st time at my Sasuraal (In-laws), everyone loved it as they never used to have this before.
And moreover it tasted like meat to them and everyone was happy with the outcome of something new and different.
I have been eating Soyabean in many forms and variations and suddenly I realized that I haven’t put any post on my website regarding Soyabean.
This curry is a weekly affair at my place and here I am today sharing my post on Soyabean. So come join me……
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Soya chunks curry Recipe
Ingredients
- 1 Cup Soya granules/chura
- 1/4 Cup Soya chunks
- 2 tsp oil
- 2 onions thinly chopped
- 6 cloves garlic
- 1/2 inch ginger
- 2 tomato grated
- 1 tsp cumin seeds / jeera
- 1 bay leaf / tej patta
- 2 whole peppercorns
- 1 inch cinnamon stick / dalchini
- ½ tsp turmeric powder / haldi
- salt to taste
- 1 tsp kashmiri chilli powder / lal mirch powder
- 1 tsp coriander powder / dhaniya powder
- 1 glass water
- ¼ tsp garam masala
- Fresh coriander leaves chopped handful
Instructions
- Firstly, soak soya granules & chunks both in few spoons of milk mixed with salt & enough water and allow to soak it for 30 minutes.
- Drain and squeeze the water completely. Wash again well & keep aside.
- Meanwhile, in a large pan/kadai heat oil. Add whole spices like bay leaf, cinnamon stick, pepper corns & saute. Then add finely chopped onions and saute.
- At this stage don't forget to put salt as it will speed up cooking of onions and would help to brown it quickly.
- Keep sauteing onions till colour changes to golden brown on low flame.
- If required add few spoons of water gradually to cook it evenly.
- Add ginger and garlic paste. Saute nicely.
- Also add chilli powder and turmeric. Now add coriander powder and saute.
- Furthermore, add squeezed soyabean and keep sautéing on medium flame. Keep on adding little water and bhuno it.
- You need to scrape the sides of pan occasionally and keep sauteing.
- After few minutes you will see the colour of the soyabean has turned into golden brown.
- Now add grated tomatoes to it. Saute it nicely to incorporate it well.
- Transfer this mixture to pressure cooker. Add a glass of water to it.
- Pressure cook for three whistles and then simmer it for 5 more minutes.
- Let it cool down and release the pressure.
- Later on while serving add garam masala and chopped coriander leaves.
- finally, mix well and serve.
- Serve with steamed rice, some dry sabzi, chapati and sliced / rings of onions and some pickle.
Notes
Step by step instructions and pictorial presentation to make Soya chunks curry Recipe
Firstly, soak soya granules & chunks both in few spoons of milk mixed with salt & enough water and allow to soak it for 30 minutes.
Drain and squeeze the water completely. Wash again well & keep aside.
Meanwhile, in a large pan/kadai heat oil. Add whole spices like bay leaf, cinnamon stick, pepper corns & saute. Then add finely chopped onions and saute.
At this stage don’t forget to put salt as it will speed up cooking of onions and would help to brown it quickly.
Keep sauteing onions till colour changes to golden brown on low flame. If required add few spoons of water gradually to cook it evenly.
Add ginger and garlic paste. Saute nicely.
Also add chilli powder and turmeric. Now add coriander powder and saute.
Furthermore, add squeezed soyabean and keep sautéing on medium flame. Keep on adding little water and bhuno it.
You need to scrape the sides of pan occasionally and keep sauteing.
After few minutes you will see the colour of the soyabean has turned into golden brown.
Now add grated tomatoes to it. Saute it nicely to incorporate it well.
Transfer this mixture to pressure cooker. Add a glass of water to it.
Pressure cook for three whistles and then simmer it for 5 more minutes.
Let it cool down and release the pressure.
Later on while serving add garam masala and chopped coriander leaves.
finally, mix well and serve.
Serve with steamed rice, some dry sabzi, chapati and sliced / rings of onions and some pickle.
Notes:
1) Add few spoons of milk to water while soaking soya to remove the smell of protein from soya chunks.
2) Squeeze off all the water nicely from soaked soya before adding to soya curry.
Happy cooking!
Regards ❤️
Lata
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Delicious Sabzi .. our family favorite. I make it very often too. Lovely presentation…
The sabzi looks delicious.. it is our family favourite . I make it often too.. Lovely presentation.
Thank you Shobha. This is favorite of us all Sindhi’s.
My son loves soya bean chunks subzi here you have added the chunks and Chura both which will give an interesting texture to the whole dish , loved the recipe will try soon.
Thank you Soma.
Fabulous protein packed delicious recipe..
Awesome tips u have given to remove the soya chunks smell ..
Thank you Sangeeta.Sharing is caring.
Subji using soya chunks looks so yumm !!! I too make as your version often. Will again try this tomorrow 🙂
Thank you Sasmita.
A protein packed sabji and I know its so healthy, but I’m not a big fan of it. I don’t mind eating the beans. However, will share this recipe with my sister in law who loves soya granules.
Thank you Mayuri. True not everyone loves soyabean.
Anything with soya chunks is a super hit with my family members. This subzi sounds so flavourful and yummy I am sure this will enter hit list as well. Lovely share…
Thank you Geetha. I too make it a point to include this in weekly menu because of its high protein content. My family too like this very much.
Thanks Lata for sharing the recipe.
Thank you and my pleasure Bindu.
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