Spicy Soya Chunks / Nuggets Curry

As I write this, the weather outside is a far cry from these sunny snaps I took this weekend. It has been raining non stop for the last 32 or more hours ... a steady downpour that shows no signs of weakening.

It started with a cloud build up that sent the city's humidity levels soaring. As we are on a higher floor and there is a lot of greenery around, we are used to feeling the clouds and the dampness of very fine droplets if we are on our balcony when they pass right through.
{ This is not fog or rain ... it's a cloud covering. }

And then the rains started. All through the days and nights. And it is raining still.

It has been declared as cyclonic weather. I looked out to confirm. The branches were moving ... say at the most at a 35 degrees ... ok maybe 45 degrees ... angle. Bah. :-

Anybody who has grown up in Orissa or West Bengal ... or for that matter on any coast knows very well what a cyclone is. Here there is not even a normal wild, windy wind.

Still ... I can see the rain pelting down. And take heart. My knitting will not go get burried yet again ... unused. ;-)

It is real cold now and it has already been 3 hot cuppas for me. I so wanted to bake some Onion Crackers ... but there has been frequent power failures ... and my oven does not run on UPS.

So right now am balancing preferences between a quilt+ a book or knitting. Maybe some spicy hot Beguni later. :-)


Coming to my recipe today, anybody who is a frequent here knows how little masalas or onion+ginger+garlic paste I use for my dishes. But once in a while I do make that paste ... and come up with some spicy stuff ... usually chicken or fish.

This time I wanted to make Soya chunks / nuggets. Many people do not like soya chunks ... pure vegetarians for that spongy meat like texture and some non vegetarians for that distinct smell a soya nugget usually has.

The other half falls in both categories. But I had decided not to give up converting him just yet. So this time I tried to add some of my own ideas while cooking these nuggets.
And the curry came out so well.

If you are one of those who hesitate to try out the soya nugget dishes, try this version of mine.

The procedure may look very long ... but it does not take too much time to make this. :-)


Need : Soya Chunks or nuggets ( I used Nutrela's) , chopped garlic,
whole or unbroken garam masalas ( some laung /cloves, some choti elaichi / green cardamom, 1 or 2 tej patta / bay leaves ) , kasuri methi / dried fenugreek leaves, sliced onions,
onion paste, ginger paste, garlic paste ... in the ratio of 2:1:1 ,
haldi / turmeric powder, tomato puree,
red chilli powder, garam masala powder, enough water, a little juice of lemon,
a little ghee / clarified butter, a little cooking oil, salt and sugar to taste.

How to : Soak the Soya chunks in enough water for around 5 hours. If you plan to make this for dinner then soak them in the morning.

Squeeze out the water well from the chunks ... use your hands ... they are the best tools.

Take enough water in a big deep pan. Add the soya chunks, the whole garam masalas, the chopped garlic and salt. Cover and boil for a round half an hour ... or till the soya chunks are very well cooked.
I made up this step as it ensures the soya chunks get rid of their distinct smell.

Alternatively you can do this in a pressure cooker ... it will be faster and the chunks cook really well.

Drain the chunks in a soup strainer ... that way you get to retain the garam masalas and garlic.
Cool and again squeeze out the water well.

Shred the chunks with your hands ... they should break into little pieces. I did this step so that they soak up the gravy well. And lose that chewy feel in a bite.



Heat a little ghee in a heavy wok or a non stick vessel.
Add the shredded soya chunks and fry them well for sometime. Remove and keep aside.

In the same pan, heat some cooking oil. Add the sliced onions and fry well till they lose the raw smell.

Now add the onion paste and fry for some time. Then add the ginger and garlic pastes and keep frying till they lose the raw smell.

Crush the kasuri methi and add now.
Add tumeric, red chilli powder and keep stirring on high heat for around a minute.

Add the tomato puree and keep stirring till it is cooked and mixes well.

Lower heat, add the soya chunks and mix well.
Add enough water to cover the chunks ( remember ... the chunks will soak up water ... so add according to your desired amount of gravy ).

Adjust salt and sugar ( just a little for taste ).
Cover the pan and let it simmer for sometime on low heat ... or till you get the desired amount of gravy.

After a while remove cover , sprinkle some powdered garam masala and lemon juice. Keep it covered till serving time.

The chunks were very soft in the end ... did not have that chewy texture at all. :-)
Serve hot. Goes great with hot rotis or parathas (Indian flat breads).


Enjoy all !!

PS : Btw .. I had some spicy Jhaal muri / Masala muri with hot ginger tea for ... hold your breath ... dinner ... last night.
What? Didn't I tell you about the weather just ?! ;-)


Other recipes with onion+ginger+garlic paste masala :
Masala Chicken
Crispy Chole / Crispy Fried Chickpeas
Kosha Dim
Easy Paneer Butter Masala