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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boil soya chunks in salted water for 5–7 minutes. Drain, rinse, and squeeze out all the water.
Dry roast coriander seeds, cumin, cinnamon, pepper, cloves, cardamom, and dried Kashmiri chillies. Cool and grind coarsely.
Sauté sliced onions, ginger, and garlic until golden. Blend into a smooth paste.
Cook the paste with chopped tomatoes, turmeric, Kashmiri chilli powder, salt, and Kadhai masala until the tomatoes soften.
Lower the heat, add whisked curd, and cook until creamy.
Sauté the squeezed soya with oil and some Kadhai masala until lightly browned.
Quickly toss chunky onion, capsicum, and tomato until slightly crunchy.
Add the sautéed soya and vegetables to the gravy and mix gently.
Add Kasuri methi, garam masala, slit green chillies, and fresh coriander.
Cook for 2–3 minutes and serve hot with roti, naan, chapati, or rice.
Love this Soya Kadhai Masala? You’ll also love our Soya Chunks Masala Fry — spicy, tasty, protein-packed, and perfect for a quick meal!
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For a spicier dish, increase the amount of Kashmiri red chilli powder.
You can substitute fresh curd with Greek yogurt for a thicker consistency.
Can I use store-bought Kadhai masala?
Yes, you can use store-bought Kadhai masala, but freshly roasted and ground masala will enhance the flavor.
What can I use instead of soya chunks?
You can substitute soya chunks with paneer or tofu for a vegetarian alternative.
How do I prevent the curd from curdling?
Ensure the heat is low when adding curd and stir continuously to prevent curdling.
Can I make this dish vegan?
Yes, replace curd with a plant-based yogurt and use oil instead of ghee.
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
