Soya chunks curry is a flavor-filled dish that is made with soya chunks or meal maker cooked in a delicious indian sauce. You can enjoy this vegan curry with roti or rice for an easy healthy dinner!
Many readers have been asking me for a recipe using soya chunks or nutrela. I have not cooked as much myself with soya chunks, however my mom was visiting me last month and growing up we very much enjoyed her Punjabi style soya matar curry. So I took the opportunity and learned her recipe for soya chunks curry and also converted it to the instant pot. I am sure you will love the curry too!
I have added both soya chunks and green peas, however you can make this curry even without green peas or add other veggies of your choice. Just make sure to choose the veggies that cook in the same time.
What are Soya chunks?
Soya chunks are also called a meal maker or nutri nuggets. Essentially made from soya bean, these chunks are known as Soya Vadi in Punjabi. They are made from de-fatted soy flour and made into granules or chunks and are a good source of protein.
Soya chunks are an excellent addition to your diet if you are following a vegetarian or vegan meal plan.
Soya chunks are widely used in Indian cuisine and are added to pilaf, biryani, and a variety of curries. When combined with aromatic spices, these Nutri nuggets are a wonderful dish that brings flavor to the palate. I have used nutrela soya chunks along with green peas to make this curry.
How to prepare soya chunks?
The soya chunks can be prepared in two ways.
- The first one is where you can soak soya chunks in water overnight. The next day, strain the water and squeeze to remove the extra liquid.
- If you forget to soak the night before and want instant soya chunks, boil the water and leave the chunks in them, till they soften. Once, the Soya nuggets have become soft, strain them and run them under cold water. Then, squeeze out the excess water.
How to make Soya Chunks Curry?
The soya chunks curry contains the following ingredients:
- Soya chunks (meal maker) – I used mini soya chunks. If using larger size chunks, you can cut them in smaller pieces after softening them.
- Green peas (matar)
- Green chili
Soya is the main ingredient of the recipe and adding green peas is optional. If you want, you can also skip the peas and increase the number of soya nuggets by 1/4th of a cup. Puree the tomatoes before you start making the dish. This recipe can be made either in instant pot, stovetop pressure cooker, or in a stovetop.
How to make Soya Chunks Curry in Instant Pot?
- Start by selecting the “sauté” option in the instant pot and let it heat. Then add the oil and the whole spices and sauté them for a few seconds.
- Add chopped onions, ginger and garlic when you notice the cumin changing its color. Sauté till the onions become golden brown.
- Add the tomato puree along with the spices and stir well.
- Then add the soya chunks along with green peas and sauté them for a few minutes. I use frozen green peas in this recipe.
- Once the soya, green peas and the spices have blended well, add water and press cancel.
- Close the vent in a sealing position and change the setting to manual or pressure cook mode on high pressure.
- Once the instant pot beeps, manually release the pressure (Quick release) and garnish the soya matar curry with cilantro.
- Enjoy this flavorsome, nutritious curry with roti, naan or rice.
How to make Soya Chunks Curry in a Pan on Stovetop?
Follow the same steps as above by sautéing the soya chunks and green peas curry in a large wok or Kadai on medium-high flame. Once, you have added all the ingredients including the soya, bring the water to boil. Cook covered on a low flame for about 8-10 minutes or until the meal maker and green peas are cooked well.
How to make Soya Chunks Curry in a Stovetop Pressure Cooker?
Follow the same steps as above when using a stovetop pressure cooker. Once you finish sautéing the soya nuggets and green peas, close the lid and pressure cook for one whistle. Let pressure release naturally before opening the cooker.
If you want to add a creamier texture to this nutritious curry, just add a couple of tablespoons of heavy cream in the end and then garnish with cilantro. You can serve this delicious soya chunks curry with steamed rice, roti, paratha or naan.
Soya Chunks Curry Recipe
Preparing Soya Chunks
- Soak soya chunks in 3 cups water overnight. In the morning, strain the water and sqeeze the chunks to remove extra liquid.
- If you want to make the soya chunks instantly, bring 3 cups of water to a boil. Add the soya chunks and leave them in the water till they soften for about 2-3 mintes. Strain the soya chunks in a large strainer and run under cold water for a minute. Squeeze the soya chunks to remove extra liquid.
Preparing soya curry in Instant Pot
- Start the pressure cooker in sauté mode and let it heat. Add oil and whole spices. Sauté for 30 seconds.
- When the cumin seeds change color, add onions, ginger and garlic. Sauté for about 5 minutes until the onions become golden brown while stirring frequently.
- Add tomato puree and spices. Stir and saute for 2 minutes.
- Add the soya chunks and green peas. Saute for about 3 minutes.
- Add 1.5 cups water and stir well. Deglaze the pot by scraping to make sure nothing is stuck to the bottom of the pot. Press cancel and close lid with vent in sealing position.
- Change the instant pot setting to manual or pressure cook mode at high pressure for 3 mins. After the instant pot beeps, quick release the pressure manually.
- Open the pot. Garnish with cilantro and enjoy Soya Curry with roti, naan or rice.
Preparing soya chunks curry in a pan
- Follow the same steps as above in a large pan on medium-high flame. After sautéing soya chunks and green peas, bring to a boil and cover the pan. Cook covered for about 8-10 minutes on low flame, until the soya chunks and green peas are cooked well.
Preparing soya chunks curry in stovetop pressure cooker
- Follow the same steps as above in a large pan on medium-high flame. After sautéing soya chunks and green peas, close lid and pressure cook for one whistle. Let the pressure release naturally.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.