Soya Aloo  recipe
Prep Time
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IndianLunchDinnerMain CourseVegetarianVeganGluten-FreeNut-Free

We had a family gathering where we decided to make only vegetarian dishes. I chose to make Aloo Soya curry, a tasty and healthy dish loved by many. Made with protein-rich soya chunks, also known as soy nuggets, soy meat, meal maker, or soya wadi, this curry is a great...


4 Servings
(1 serving = 1 bowl)
  • 1cup
    Soya Chunks (Meal Maker/Nutri Nuggets)
  • 1/2cup
    Soya Granules
  • 1piece
    Potato, medium-sized, peeled and cubed
  • 4tbsp
    Mustard Oil
  • 3clove
  • 1piece
    Bay Leaf
  • 1piece
    Black Cardamom
  • 2piece
    Onions, medium-sized, finely ground
  • 1tbsp
    Ginger-Garlic Paste
  • 2piece
    Green Chillies, finely chopped
  • 3piece
    Tomatoes, medium-sized, finely ground
  • 1tbsp
    Kashmiri Red Chilli Powder
  • 1/2tsp
    Chinese Five-Spice Powder
  • 1/2tsp
    Red Chilli Powder
  • 1tsp
    Turmeric Powder
  • 1tsp
    Garam Masala
  • 1tbsp
    Dry Fenugreek Leaves (Kasuri Methi)
  • 2tbsp
    Lemon Juice
  • 2cup
    Water (hot)
  • Salt, to taste


  1. 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.

    Step 1.1: Soak the [soya chunks](https://amzn
    Step 1.2: Soak the [soya chunks](https://amzn
  2. Heat mustard oil in a pan or pressure cooker over medium-high heat.

  3. Add the cloves, bay leaf, and black cardamom allowing them to sizzle for a few seconds.

  4. Add the ground onions and sauté until they turn golden brown.

  5. Stir in the ginger-garlic paste and cook until the raw smell fades.

  6. Add the ground tomatoes and green chillies, cooking for 3-4 minutes until the tomatoes thicken slightly.

  7. 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.

  8. 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.

    Step 1.1: Add the soya chunks, granules, and cubed potatoes
  9. 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.

  10. Season with salt and lemon juice. Adjust seasoning as needed and simmer for another minute.

    Step 1.1: Season with salt and lemon juice
  11. Remove from heat and let the dish rest for a few minutes before serving.

  12. Serve hot with rice, roti, paratha, or naan.

Tips & Tricks

  1. You can add your favourite vegetables and spices to make it your own.

  2. Adjust the amount of chillies based on your preference for heat.

  3. Alter the consistency of the gravy by adding water as needed.

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Recipe by

Leena Kohli


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