Looking for a high-protein curry that’s easy to make and packed with flavor? Try this Meal Maker Masala Curry – a spicy, rich South Indian-style soya chunks gravy that goes perfectly with rice, chapati, or pulao. This recipe is ideal for vegetarians and vegans (with small adjustments) and is a budget-friendly, family-friendly option for busy weeknights or festive meals.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat 2 cups of water until it comes to a rolling boil. Turn off the flame and add 1 cup soya chunks. Let them soak for 2 minutes until soft.
Drain and rinse the soya chunks in cold water 2-3 times. Squeeze out excess water and set aside.
In a mixie jar, add cinnamon, cloves, cardamom, poppy seeds, cashews, coriander seeds, cumin seeds, and dry coconut.
Add chopped tomato and yogurt. Grind into a smooth paste.
In a pan, heat oil and butter. Add bay leaf, cloves, cardamom, cinnamon, and cumin seeds. Let them crackle.
Add finely chopped onions and sauté till golden brown.
Add ginger garlic paste and fry until the raw smell goes.
Add green chili and curry leaves.
Sprinkle turmeric, red chili powder, and salt. Mix well.
Stir in the prepared masala paste. Cook on low flame until oil separates, stirring occasionally.
Add the squeezed soya chunks, crushed kasuri methi, and chopped mint. Mix well.
Add 250 ml water and check salt. Cover and cook for 4-5 minutes on low-medium flame until the curry thickens.
Turn off the flame and garnish with chopped coriander.
Never boil soya chunks for long. Just soak in hot water for 2 minutes and rinse well to avoid a chewy texture.
The yogurt and tomato combination gives the curry a creamy and tangy balance.
Crushed kasuri methi and mint leaves are flavor boosters – don’t skip them.
You can make this vegan by skipping butter and using vegan curd.
Can I make this curry vegan?
Yes, you can make this curry vegan by skipping butter and using vegan curd instead of regular yogurt.
How do I prevent soya chunks from becoming chewy?
Avoid boiling soya chunks for long. Just soak them in hot water for 2 minutes and rinse well.
What can I serve this curry with?
This curry pairs well with steamed basmati rice, jeera rice, pulao, chapati, roti, phulka, parotta, or naan.
Can I adjust the spice level?
Yes, you can adjust the spice level by reducing or increasing the amount of red chili powder and green chili.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
...
