Mini Soya Chunks Curry Recipe Or Meal Maker Curry Recipe
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.
- 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
- Wash soya chunks in water 2-3 times to remove impurities if any.
- 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.
- 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.
- Finely chop 1-2 onions, chop 1 inch long fresh ginger and keep aside.
- Take 2-3 ripe tomatoes in mixer jar and grind to smooth paste. keep aside.
- In a pan, heat 1-2 teaspoons of cooking oil. Crackle cumin seeds.
- Add chopped ginger and slit green chili, fry.
- Add finely chopped onions, fry till translucent.
- Add ground tomato paste. Fry for a minute.
- 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.
- Fry everything in medium low flame till raw smell of spice powders goes away (it will take around 2-3 minutes).
- Add cooked soya chunks. Fry for 2-3 minutes or until soya chunks coated well with spices. Stir often.
- Pour 1/2 cup of water to make thin curry. Cover and cook for 4-5 minutes.
- Add 1-2 teaspoons of kasuri metho or dry fenugreek leaves. Mix well.
- Serve hot with chapati, rice, paratha or roti.
- Alter the amount of ingredients used to suit your taste buds.
- Water will be absorbed by the soya chunks and it forms thick curry.
- You can first boil water, add soya chunks to hot water and let sit till they turn soft.
- You can add fresh, frozen or soaked and cooked peas to this curry to enhance the flavor.
- 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.
- After rinsing, don't forget to squeeze water from the chunks else they don't absorb spices of the curry.
- 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.
|Serving size: 1|
|Calories from Fat||54|
|% Daily Value *|
|Fat 6 g||9%|
|Saturated fat 1 g||5%|
|Carbohydrates 18 g||6%|
|Sugar 6 g|
|Fiber 6 g||24%|
|Protein 18 g||36%|
|Sodium 450 mg||19%|
|* 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.|