May 04, 2021

Soy Chunk Dry Curry/Meal Maker Curry

Soy Chunk Curry: Soya chunk are also called meal maker, soy nuggets or soy wadi. Soy chunks are widely used in Indian cuisine to make curries, biryani, pulao, kebab etc. These chunks are full of protein and excellent addition to your vegetarian or vegan diet. Boiled soya chunks are tasteless and spongy. When cooked with spices, gravy or vegetable, these chunks absorb all the flavors they are tossed with and gives you a wonderful dish. I am sharing my all-time favorite soy chunk dry curry. Give this recipe a try and serve hot with chapati or rice. Enjoy!!!

Cuisine: Indian | Recipe Category: Curries & Daal
Prep Time: 10 Minutes | Cook Time: 20 Minutes | Serving: 2-3 Serving



Soybean chunks

2 cups



2 Tbsp.



3 Tbsp.


Cumin seeds

1 Tsp.


Ginger, grated

1 Tbsp.


Garlic, grated

1 Tbsp.


Green chili, chopped

1-2 pc


Onion, finely chopped

1 cup


Green bell pepper, finely chopped

2/3 cup


Tomatoes, finely chopped

2 cups



½ Tsp.


Kashmiri red chili powder

1 Tsp.


Turmeric powder

½ Tsp.


Coriander powder

1 Tbsp.


Dry mango powder/Aamchur

1 Tsp.



To taste


Coriander, finely chopped

¼ cup

Step By Step Instruction: [Hide Images]

    Boil Soya Chunks

    1. In a large pot boil enough water for soya chunk. Once water starts boiling add soya chunks and 2 Tbsp. milk. Milk helps to remove smell from soya chunks.
    2. Cover and boil soya chunks for 6-8 minutes till they soften, stirring in between.
    3. Once soya chunks are cooked, drain off the water and transfer them in a bowl of cold water for 10 minutes.
    4. Now rinse soya chunks multiple times with colds water so that the smell of chunk goes away.
    5. Finally, squeeze out all the absorbed water pressing between your fist or your fingers. This step is really important otherwise watery chunks won’t absorb spices/gravy. Keep them aside.

    Soy Chunk Curry

    1. In a pan heat oil and add cumin seeds.
    2. Once cumin starts to sizzle add chopped onion and sauté till onion turns pinkish.
    3. Add ginger-garlic and sauté till the raw smell goes away. Add green chilies too, skip if making for kids.
    4. Next add in chopped bell pepper and continue sautéing for a minute.
    5. Now add chopped tomatoes and sprinkle sugar. Sugar is optional, I add as it adjusts tanginess of tomatoes.
    6. Also add all dry spices- Kashmiri red chili powder, turmeric powder, coriander powder, and dry mango powder. Alternatively, you can use lemon juice too.
    7. Give everything a nice mix and sauté till the tomatoes are cooked and oil starts oozing out from the gravy.
    8. Now add squeezed soya chunks and season with salt as per your taste,
    9. Mix well making sure the spices are coated well. Cook for 5-7 minutes so that soya chunks absorb all the spices and flavors.
    10. Finally add chopped coriander and mix. Dry Soya Chunks curry is ready to serve.
    11. Transfer the curry into serving bowl, garnish with coriander and serve hot with chapati/Indian bread or rice.

    Quick Tips

    1. Always make sure soya chunks are cooked well and squeezed off the water completely.
    2. Soya chunk are rich in protein and have strong smell, to remove smell add 2 Tbsp of milk while boiling and squeeze off water from boiled chunk completely.
    3. To remove smell, wash boiled chunk under running cold water multiple time. 
    4. Boiled chunks are spongy and tastes less, they absorb all the flavors they are tossed with and gives you a wonderful dish. 

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