We had a family gathering where we decided to make only vegetarian dishes. I chose to make Aloo Soya (Aloo Nutri) curry, a tasty and healthy dish loved by many. Made with protein-rich soya chunks, also known as nutri nuggets, soy nuggets, soy meat, meal maker, or soya wadi, this curry is a great meat substitute for vegetarians and vegans. For this recipe, I used homemade Chinese Five-spice powder, which gave it a nice, unique...
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Soak the soya chunks and granules in boiling water with a teaspoon of salt for 15-20 minutes until soft. Drain and rinse them in cold water 2-3 times to remove the froth. Set aside.
Heat mustard oil in a pan or pressure cooker over medium-high heat.
Add the cloves, bay leaf, and black cardamom allowing them to sizzle for a few seconds.
Add the ground onions and sauté until they turn golden brown.
Stir in the ginger-garlic paste and cook until the raw smell fades.
Add the ground tomatoes and green chillies, cooking for 3-4 minutes until the tomatoes thicken slightly.
Mix in the Kashmiri red chilli powder, Chinese five-spice powder, red chilli powder, turmeric powder, garam masala, and crushed dry fenugreek leaves. Cook until the oil starts separating from the mixture.
Add the soya chunks, granules, and cubed potatoes. Add a splash of water to prevent sticking. Cover and simmer for 3-4 minutes to allow the flavours to meld.
Pour in hot water, stir, reduce heat and simmer. Cook until the oil separates from the curry and the soya chunks are fully cooked—about 10-15 minutes in a pan, or 3-4 whistles in a pressure cooker. Then, turn off the heat and allow the steam to release naturally if using a pressure cooker.
Season with salt and lemon juice. Adjust seasoning as needed and simmer for another minute.
Remove from heat and let the dish rest for a few minutes before serving.
Serve hot with rice, roti, paratha, or naan.
You can add your favourite vegetables and spices to make it your own.
Adjust the amount of chillies based on your preference for heat.
Alter the consistency of the gravy by adding water as needed.
How do I cook soya chunks for Aloo Soya curry?
To cook soya chunks for Aloo Soya curry, soak them in boiling water with a teaspoon of salt for 15-20 minutes until they become soft. After soaking, drain and rinse them in cold water 2-3 times to remove any froth. This process ensures that the soya chunks absorb flavors well during cooking.
Can I make Aloo Soya curry gluten-free?
Yes, Aloo Soya curry is naturally gluten-free as it primarily uses soya chunks and vegetables. Just ensure that any additional ingredients, like spices or sauces, are also gluten-free. This makes it a great option for those with gluten sensitivities.
What are some good substitutions for potatoes in Aloo Soya?
If you're looking to substitute potatoes in Aloo Soya, consider using sweet potatoes for a sweeter flavor or cauliflower for a lower-carb option. Both alternatives will add a unique taste and texture to the dish while keeping it nutritious.
How should I store leftover Aloo Soya curry?
To store leftover Aloo Soya curry, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 2 months. Just reheat thoroughly before serving.
What dishes pair well with Aloo Soya curry?
Aloo Soya curry pairs wonderfully with steamed basmati rice, jeera rice, or Indian breads like roti, naan, or paratha. For a complete meal, consider serving it with a side of cucumber raita or a simple green salad to balance the flavors.
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