Soya Chunks Curry (Meal Maker Masala)

Soya chunks – called Nutrela in the North and meal maker in the South – soak up masala like a sponge and give a meaty bite. Boiled, squeezed and simmered in a classic gravy, they make a cheap, high-protein curry ready in half an hour.

Video by Hebbars Kitchen on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 25 min
• Vegan · gluten-free
• Famous in Delhi & Punjab

Ingredients

• 100 g soya chunks
• 1 tsp salt
• 3 tbsp oil
• 1 tsp cumin seeds
• 2 onions, finely chopped
• 1 tbsp ginger-garlic paste
• 3 tomatoes, puréed
• ½ tsp turmeric
• 1½ tsp Kashmiri chilli powder
• 1½ tsp coriander powder
• 1 tsp garam masala
• 3 tbsp yogurt or cashew paste (optional)
• 1 tsp kasoori methi
• fresh coriander

Method

1. Boil the soya chunks in plenty of salted water for 5 minutes. Drain, rinse with cold water and squeeze out all the water – this removes the raw soy taste.
2. Heat the oil, add cumin, then onions and fry until golden brown. Add ginger-garlic paste and fry 1 minute.
3. Add tomato purée and all spice powders except garam masala and cook until the oil separates.
4. Add the soya chunks and 300 ml water (and the yogurt if using) and simmer for 10 minutes.
5. Finish with garam masala, kasoori methi and coriander and serve with rice or chapati.

Tip: Squeeze the chunks twice – the drier they are, the more masala they absorb.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.