SOYA CHUNKS CURRY RECIPE

Soya Chunks Curry Recipe (aka Meal Maker Curry or Nutrella Curry) is an easy, protein-rich, and healthy alternative that you can make in an Instant Pot. This is made by adding soya chunks (nuggets) with peas in an onion-tomato masala.

Nutrella (soya chunks) are very healthy as they are a good source of protein. However, if following a Vegan or Vegetarian diet, you may not get enough protein. Soya nuggets, being protein-rich, are an excellent option to add protein to a vegetarian diet.

My mom used to make different dishes using soya nuggets: sometimes with potatoes, peas, paneer, or sometimes add in pulao or biryani too. It has a texture close to meat. So along with Jackfruit. For me, Soya Chunks comes in the Vegan Meat category.

The post contains Helpful Tips & Tricks to make Soya Chunks Curry. But if you're in a hurry, you can also click "Jump to Recipe' under the Heading to go directly to the Recipe Card or click Recipe Card from the Table of Contents below.

Jump to:

• ⭐WHAT ARE SOYA CHUNKS?
• 🥘INGREDIENTS & SUBSTITUTIONS
• 🔪 HOW TO MAKE THE SOYA CHUNKS CURRY RECIPE
• 💭PRO TIPS
• 🧾FREQUENTLY ASKED QUESTIONS
• 🥗OTHER CURRY RECIPES
• Soya Chunks Curry Recipe
• OTHER RECIPES THAT YOU CAN TRY

⭐WHAT ARE SOYA CHUNKS?

Soya Chunks are often referred to as soya nuggets, soya vadi, nutrella, nutri-nuggets, or meal makers. These are made with defatted soy flour and shaped into chunks or granules. These are considered protein-rich, so they are great for people on a vegetarian or vegan diet.

Soya Chunks have a met-like texture. So when made correctly, the curry will taste delicious. These nuggets can be used to make a simple Indian curry, pulao/pilaf, biryani, and fried rice. They can also use to make Manchurian and in a variety of dry recipes.

They have a high estrogen level, so it is safe to eat them in moderation. If possible, get an organic bag of Soya Chunks.

🥘INGREDIENTS & SUBSTITUTIONS

1. SOYA CHUNKS: For this recipe, you need soya chunks. You can use mini soya chunks or big soya chunks. You can quickly get soya chunks from an Indian store or from Amazon.
2. PEAS: I have made the curry with peas. You can also add potatoes or beans.
3. MASALA BASE: For the base, you need onion masala (including chopped onion, garlic, ginger, and green chilis).
4. TOMATOES: Tomatoes are essential in any Indian curry. You can use diced tomatoes or cherry tomatoes (they give nice color). Or you can use tomato puree with chopped tomatoes.
5. SPICES: Basic spices are added to the masala, including turmeric powder, garam masala, coriander powder, cumin seeds/cumin powder, and mango powder).
6. GARNISH: Garnish with some chopped cilantro.

See the recipe card for quantities.

🔪 HOW TO MAKE THE SOYA CHUNKS CURRY RECIPE

Check the recipe card below, but you refer here for step-by-step photo instructions for the full recipe.

Soya Chunks Curry Recipe is made in two parts: first, you need to prepare the soya chunks. And second, you need to prepare the base of the curry.

HOW TO PREPARE SOY CHUNKS?

There are two ways you can prepare soya chunks:

STEP-1 - SOAK: In the first method, rinse the soya chunks couple of times. Then soak them in water overnight. The next day strain the water & squeeze the water from them & use it in the recipes as needed.

STEP 2 - BOIL: This is the fast & quick way to prepare soya chunks. Add the soya chunks to the boiling water & boil them for 1-2 minutes. Once cooked & double in size, strain the liquid & use them in the recipe. This is the way I make soya chunks for the recipe.

HOW TO MAKE THE CURRY

Add oil to the Instant Pot. Whne the oil is hot, add chopped onions. Fry onion for 2-3 minutes or until the onion changes the color.

Once onions are fried, add tomatoes. Fry for 3-5 minutes or until they turn soft 7 mushy.

For bright red color: You can use diced tomatoes or cherry tomatoes. Or you can use tomato puree with some chopped tomatoes.

Once tomatoes are cooked, add spices (turmeric powder, garam masala powder, coriander powder, roasted cumin powder, red chili powder, and mango powder).

Once the masala is cooked, add boiled and strain soya chunks. Next, add peas (or potatoes or other veggies), salt, and water.

Close the lid and pressure cook. With the vent in the sealing position, pressure cook for 3 minutes.

Once the timer beeps, let the pressure release naturally (NPR) for 5 minutes. Then do QUick Release by turning the vent to the venting position.

Once the pressure is released, open the lid. Adjust the seasoning (if needed) and serve with rice or roti.

💭PRO TIPS

• The first and foremost tip is to boil the soya chunks before adding them to any recipe. They have starch in them, so it's recommended to cook them before using them in any recipe.
• I have used mini soya chunks. But if you're using big soya chunks, cut them in half after boiling.
• I use frozen peas, so I soak them in water for 5- 10 minutes before using them in the recipe. 
• Then I make onion- tomato masala. If the masala is not red enough, you can always add tomato paste or Kashmiri red chili powder to give it the desired color.
• You can add cream or yogurt to the recipe, but without it, too, Soya Chunks curry tastes good.

🧾FREQUENTLY ASKED QUESTIONS

🥗OTHER CURRY RECIPES

1. JACKFRUIT CURRY
2. ALOO MATAR PANEER
3. SWEET POTATO & LENTILS CURRY
4. PUNJABI KADHI PAKORA
5. PALAK PANEER
6. RAJMA MASALA

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OTHER RECIPES THAT YOU CAN TRY