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Mini Soya Chunks Curry Recipe Or Meal Maker Curry Recipe

Updated on June 29, 2020
Shwetha raashi profile image

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Soya Chunks Curry Or Meal Maker Curry

Soya chunks are also called as meal maker, soya nuggets or nutri nuggets. They are made from soya bean, obtained during the process of extracting soya bean oil, then sundried to get soya chunks.

Soya chunks are very healthy and rich source of protein, calcium, iron, omega-3 fatty acids and vitamin D. Also helps to reduce cholesterol. Best alternative of meat for the vegetarians and good source of protein.

Soya chunks are used in many dished like pulao, curries, biriyani and dry fries. They bring flavor to any dish. Easy to cook and they turns juicy by absorbing the curry.

Soya chunks are need to be cooked or soaked in hot water until soft before using. Excess water should be squeezed off and then they are ready to prepare any dish.

This soya chunks curry is best served with chapati, roti, rice or paratha.

Mini Soya Chunks Or Meal Maker Curry.
Mini Soya Chunks Or Meal Maker Curry.

Cook Time

Prep time: 10 min
Cook time: 15 min
Ready in: 25 min
Yields: Serves 2 people 1 cup of mini soya chunks

Ingredients

  • 1 cup mini soya chunks or meal maker or soya nuggets, washed, cooked and squeezed to remove excess water
  • 2 cups water, to cook soya chunks and to make curry
  • salt to taste
  • 1-2 medium sized onions, finely chopped
  • 1 inch long fresh ginger, finely chopped
  • 2-3 ripe tomatoes, roughly chopped, ground to paste
  • 1 teaspoon cumin seeds
  • 1-2 teaspoons cooking oil
  • 1-2 green chilies, or to taste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder, or to taste
  • 1 teaspoon coriander powder, or to taste
  • 1 teaspoon garam masala powder, or to taste
  • 1-2 teaspoons kasuri methi or dry fenugreek leaves

How to make mini soya chunks curry

  1. Wash soya chunks in water 2-3 times to remove impurities if any.
  2. In a vessel or pan, add 2 cups of water, add washed soya chunks and a pinch of salt, boil water for 3-4 minutes or till soya chunks turns soft. Switch off the flame.
  3. Transfer cooked soya chunks to a strainer, drain water. Rinse them in cold water. Squeeze off the excess water from chunks. Keep aside for later use.
  4. Finely chop 1-2 onions, chop 1 inch long fresh ginger and keep aside.
  5. Take 2-3 ripe tomatoes in mixer jar and grind to smooth paste. keep aside.
  6. In a pan, heat 1-2 teaspoons of cooking oil. Crackle cumin seeds.
  7. Add chopped ginger and slit green chili, fry.
  8. Add finely chopped onions, fry till translucent.
  9. Add ground tomato paste. Fry for a minute.
  10. Add 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, 1 teaspoon of garam masala powder and 1 teaspoon of salt.
  11. Fry everything in medium low flame till raw smell of spice powders goes away (it will take around 2-3 minutes).
  12. Add cooked soya chunks. Fry for 2-3 minutes or until soya chunks coated well with spices. Stir often.
  13. Pour 1/2 cup of water to make thin curry. Cover and cook for 4-5 minutes.
  14. Add 1-2 teaspoons of kasuri metho or dry fenugreek leaves. Mix well.
  15. Serve hot with chapati, rice, paratha or roti.

Pictorial

Take about 1 cup of mini soya chunks or meal maker or soya nuggets.
Take about 1 cup of mini soya chunks or meal maker or soya nuggets.
Transfer them to a large vessel or pot.
Transfer them to a large vessel or pot.
Add 2 cups of water and a pinch of salt. Cook on medium flame.
Add 2 cups of water and a pinch of salt. Cook on medium flame.
Cook for 3-4 minutes or until soya chunks turns soft (you can check if it is cooked or not by pressing chunks between your fingers). Do not overcook as chunks turn soggy.
Cook for 3-4 minutes or until soya chunks turns soft (you can check if it is cooked or not by pressing chunks between your fingers). Do not overcook as chunks turn soggy.
Transfer cooked chunks to the strainer, rinse them in fresh water.
Transfer cooked chunks to the strainer, rinse them in fresh water.
Squeeze off the excess water from cooked and washed soya chunks.
Squeeze off the excess water from cooked and washed soya chunks.
Transfer squeezed chunks to the bowl or vessel and keep aside until use.
Transfer squeezed chunks to the bowl or vessel and keep aside until use.
Finely chop 1-2 medium sized onions, chop 1 inch long ginger and keep aside.
Finely chop 1-2 medium sized onions, chop 1 inch long ginger and keep aside.
In a mixer jar take 2-3 roughly chopped tomatoes.
In a mixer jar take 2-3 roughly chopped tomatoes.
Grind to smooth paste and keep aside.
Grind to smooth paste and keep aside.
In a pan heat oil, sputter 1 teaspoon of cumin seeds. Add chopped ginger and slit green chili. Fry.
In a pan heat oil, sputter 1 teaspoon of cumin seeds. Add chopped ginger and slit green chili. Fry.
Add chopped onion.
Add chopped onion.
Fry till translucent.
Fry till translucent.
Pour ground tomato paste to this onion mixture.
Pour ground tomato paste to this onion mixture.
Mix well and fry in medium low flame for 2-3 minutes till raw smell of tomatoes goes away.
Mix well and fry in medium low flame for 2-3 minutes till raw smell of tomatoes goes away.
Add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1 teaspoon garam masala powder and salt (adjust the quantity of spices as per your taste).
Add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1 teaspoon garam masala powder and salt (adjust the quantity of spices as per your taste).
Mix well and fry till raw smell of spices goes away.
Mix well and fry till raw smell of spices goes away.
Add cooked and squeezed mini soya chunks or meal maker.
Add cooked and squeezed mini soya chunks or meal maker.
Mix well and fry till soya chunks blends well with the spice mixture for about 3-4 minutes.
Mix well and fry till soya chunks blends well with the spice mixture for about 3-4 minutes.
Pour water enough to make the curry of consistency you want. I have added 1/2 cup of water to make thin curry.
Pour water enough to make the curry of consistency you want. I have added 1/2 cup of water to make thin curry.
Cover and cook till soya chunks are soft cooked for about 3 to 4 minutes.
Cover and cook till soya chunks are soft cooked for about 3 to 4 minutes.
Add 1-2 teaspoons of kasuri methi or dry fenugreek leaves.
Add 1-2 teaspoons of kasuri methi or dry fenugreek leaves.
Mix well and switch off the flame. Tasty soya chunks or meal maker curry is ready to serve.
Mix well and switch off the flame. Tasty soya chunks or meal maker curry is ready to serve.
Serve hot with roti, paratha, chapati or rice.
Serve hot with roti, paratha, chapati or rice.

Notes

  1. Alter the amount of ingredients used to suit your taste buds.
  2. Water will be absorbed by the soya chunks and it forms thick curry.
  3. You can first boil water, add soya chunks to hot water and let sit till they turn soft.
  4. You can add fresh, frozen or soaked and cooked peas to this curry to enhance the flavor.
  5. I have used mini soya chunks here. If you are using large soya chunks, you can cook them into soft, then cut them into smaller pieces. Or you can use as it is.
  6. After rinsing, don't forget to squeeze water from the chunks else they don't absorb spices of the curry.
  7. If you don't like the smell of soya chunks, use cinnamon, cardamom or fennel seeds in the curry to balance the smell. Rinsing more will also minimizes the raw smell of soya chunks.

Nutrition Facts
Serving size: 1
Calories 240
Calories from Fat54
% Daily Value *
Fat 6 g9%
Saturated fat 1 g5%
Carbohydrates 18 g6%
Sugar 6 g
Fiber 6 g24%
Protein 18 g36%
Sodium 450 mg19%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
5 stars from 2 ratings of Mini Soya Chunks Curry Or Meal Maker Curry

Comments

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    • Shwetha raashi profile imageAUTHOR

      Shwetha bhat 

      27 hours ago from Bengaluru

      Thank you.

    • Shwetha raashi profile imageAUTHOR

      Shwetha bhat 

      27 hours ago from Bengaluru

      Thank you dear for your words. Do try this recipe and I am sure you will like it.

    • sangre profile image

      Sp Greaney 

      2 days ago from Ireland

      This is such a good idea. I never though of using soya chunks in this type of recipe before.

    • Sowrabha Mahesh profile image

      sowspeaks 

      2 days ago from Bengaluru

      Hi Shwetha, I have some soya chunks lying at home and my family is not a fan of the chunks.But now I know what to do with them. Thanks for this timely recipe .. the photos look enticing, the recipe is clearly spelt out and the nutritional information is the icing on the cake. Thank you Shwetha!

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