Soya chunks gravy(Easy High Protein Dish)

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If you're looking for a high-protein, delicious, and easy-to-make vegetarian dish, soya chunks gravy is the perfect recipe to try. Soya chunks are an excellent plant-based source of protein. This dish pairs well with rice, roti, or even millets, making it a versatile addition to your meal plan.

Soya chunks are rich in protein, fiber, and essential nutrients, making them a great alternative to meat for vegetarians and vegans. They help in muscle building, weight management, and maintaining heart health. Since they absorb flavors well, they can be cooked into a variety of delicious recipes.




Ingredients

  • 1 cup soya chunks

  • 1 large onion (finely chopped)

  • 2 tomatoes (pureed)

  • 1 green chili (slit)

  • 1 tbsp ginger-garlic paste

  • 1/2 cup yogurt (whisked)

  • 1 tsp cumin seeds

  • 1 tsp garam masala

  • 1/2 tsp turmeric powder

  • 1 tsp red chili powder

  • 1/2 tsp coriander powder

  • 1/2 tsp cumin powder

  • 1 tsp kasuri methi (dried fenugreek leaves)

  • 2 tbsp oil

  • Salt to taste

  • Fresh coriander leaves for garnish

Instructions

  1. Boil the Soya Chunks: In a pot, bring water to a boil. Add soya chunks and cook for 5 minutes until they become soft. Drain, rinse with cold water, and squeeze out excess water.

  2. Prepare the Gravy:

    • Heat oil in a pan and add cumin seeds.

    • Once they splutter, add chopped onions and sauté until golden brown.

    • Add ginger-garlic paste and sauté for a minute until the raw smell disappears.

    • Pour in the tomato puree and cook until the oil starts separating from the masala.

    • Add turmeric, red chili powder, coriander powder, and cumin powder. Cook for a minute.

  3. Cook the Soya Chunks:

    • Add whisked yogurt to the masala, stirring continuously to avoid curdling.

    • Add the boiled soya chunks, mix well, and let it cook for 5-7 minutes so they absorb the flavors.

    • Sprinkle garam masala and kasuri methi. Mix well and simmer for another 2 minutes.

  4. Garnish and Serve: Turn off the heat and garnish with fresh coriander leaves. Serve hot with rice or roti.

Tips for Making Perfect Soya Chunks Gravy

  • Always boil and squeeze soya chunks well: Boil in salted water for 5 minutes, rinse with cold water, and squeeze firmly to remove raw smell.

  • Crush or lightly mash chunks: This helps them absorb the gravy better and improves texture.

  • Roast before adding to gravy: Lightly sautéing soya chunks in oil enhances flavour and removes any remaining bitterness.

  • Use slow simmering: Let the gravy simmer on low heat for 10–12 minutes so the chunks soak up the masala.

  • Balance spices carefully: Soya chunks have a mild taste; proper seasoning makes all the difference.

  • Finish with fat: A little butter or cream at the end improves richness and mouthfeel.


Variations You Can Try

North Indian Style Soya Chunks Gravy

Use onion-tomato masala with garam masala, kasuri methi, and a splash of cream for a restaurant-style curry.

South Indian Soya Chunks Curry

Add coconut milk, curry leaves, and mustard seeds for a Kerala or Tamil Nadu–style gravy.

Vegan Soya Chunks Gravy

Skip cream or butter and finish with coconut milk or cashew paste alternatives.

Spicy Soya Chunks Masala

Increase red chilli powder and add green chillies for a bold, spicy version.

Dhaba-Style Soya Chunks Gravy

Use crushed soya chunks, extra onions, and a smoky tadka for rustic flavour.

Soya Chunks Curry Without Onion & Garlic

Use tomato, ginger, and whole spices for a satvik version.


Frequently Asked Questions (FAQs)

How do I remove the raw smell from soya chunks?

Boil soya chunks in salted water, rinse with cold water, and squeeze thoroughly. This step is essential.

Are soya chunks healthy?

Yes. Soya chunks are high in plant protein, low in fat, and a good meat alternative when cooked properly.

Can I make soya chunks gravy ahead of time?

Yes. It tastes even better the next day as the chunks absorb more flavour.

Can I freeze soya chunks gravy?

Yes. Freeze for up to 1 month. Thaw completely and reheat on low heat.

Why do my soya chunks feel rubbery?

Overcooking or skipping the boiling step can cause a chewy texture. Always pre-cook correctly.

Is soya chunks gravy good for weight loss?

Yes, when made with less oil and served with roti or millet, it fits into a balanced diet.

Serving Suggestions

  • Serve hot with chapati, phulka, or paratha

  • Pair with jeera rice or steamed rice

  • Works well in lunchboxes

  • Serve with onion salad and lemon wedges

Storage Tips

  • Refrigerate in an airtight container for up to 3 days

  • Reheat gently with a splash of water

  • Avoid reheating multiple times

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