This is a very simple and easy side dish that will definitely blow your taste buds, especially in this season of Lent. Soya chunks, also known as soya nuggets or meal makers, serve as an excellent meat substitute for non-vegetarians during Lent. These chunks absorb the full flavor of the curry, making them a delicious alternative. Potatoes complement soya chunks beautifully, adding a soft texture and mild sweetness to the dish.
Soya chunks are made from defatted soya flour after extracting soya bean oil. This dish is neither too watery nor too dry—it is just perfect. My mom used to experiment with various recipes using soya chunks during Lent to replace non-veg dishes at home. This particular recipe is one of her creations.
One of the best things about this recipe is that it requires minimal chopping. The only crucial step is to boil the soya chunks to soften them and then squeeze out the absorbed water before adding them to the prepared gravy. This allows the soya chunks to soak up all the rich flavors of the curry.
This delicious recipe is a treat for vegetarians and pairs well with roti, chapati, flavored rice, boiled rice, and more. Take a look at the recipe and try it at home!
Ingredients
- Soya chunks – 2 cups
- Potatoes (cut into small cubes) – 2
- Onions (chopped) – 2
- Green chilies – 2
- Ginger and garlic (crushed) – 1 teaspoon
- Tomato – 1 (ground to paste)
- Onion – 1 (ground to paste)
- Turmeric powder – 1/4 teaspoon
- Coriander powder – 1 teaspoon
- Kashmiri chili powder – 1 teaspoon
- Garam masala powder – 1/4 teaspoon
- Pepper powder – 1/4 teaspoon
- Corn flour – 1 teaspoon
- Thick coconut milk – 1.5 cups
- Coriander leaves – for garnishing
Method of Preparation
- Wash the soya chunks a couple of times.
- Boil the potatoes and soya chunks with salt in a vessel over medium flame.
- Remove the water from the soya chunks by squeezing them, then set them aside.
- Heat oil in a kadai and add chopped onions, green chilies, and crushed ginger and garlic.
- Sauté for two minutes.
- Add the onion and tomato paste.
- Once the onion becomes translucent, add turmeric powder, coriander powder, Kashmiri chili powder, garam masala powder, pepper powder, and corn flour.
- Cook until the raw smell of the spices disappears.
- Add the cooked potatoes and soya chunks to the mixture.
- Pour in the thick coconut milk and let the curry cook for three more minutes over medium flame.
- Transfer the curry to a serving plate and garnish it with coriander leaves.
- Serve hot with chapati, poori, ghee rice, tomato rice, boiled rice, etc.
Enjoy this delicious and comforting soya chunks potato curry with your favorite side dishes!
