Soya Chunks Masala Recipe with video and stepwise photos. Creamy and rich soya chunks masala that goes well as a side dish with chapathis, pooris and any pulao variety.
Make this soya vadi masala in a jiffy by using the pressure cooker.
Soya chunks adds a good source of much needed protein to meet our daily dietary requirement.
It is 100% gluten free and makes an amazing protein alternative for vegans.
All of us at home either prefer a semi dry side dish or a creamy gravy.
We do not care for any dish in which the gravy separates into a watery mess a while after cooking and that always used to happen whenever I used to cook soya masala.
My boys especially don't like such dishes when I pack it for them in their lunch boxes.
Until I started making it this for a thicker & creamier gravy which does not separate or water out some time after cooking it.
What else can be added to the masala?
- You can add other vegetables like, carrot, peas, potato cubes etc along with soya.
- You can also follow the same recipe with any soaked legumes instead of using soya chunks.
- You can also follow the same method by using either tofu or paneer cubes.
Points to note while making soya vadi masala:
- Adding milk instead of water to get a gravy with smooth consistency.
- A squeeze of lemon along with coriander leaves would elevate the taste but I did not have on hand.
- I usually use bengal gram flour (besan) but if I do not have it on hand, I powder roasted gram dal or the chutney dal in the mixer jar and use that instead which provides the same result.
- You can also use powdered nuts like cashew nuts or almonds which will not only make the gravy more rich but also very creamy as well.
- Instead of regular yogurt, either add coconut yogurt or cream for the vegan option.
Let’s make the masala:
1. Prepare the soya chunks by adding it to hot water and rest it till use.
2. Take all the ingredients for the paste & grind to a smooth consistency without adding water.
3. Heat a pan with oil and add the ground paste.
4. Add the spice powders to the gravy.
5. Add whisked curd
6. Add besan or chutney dal powder and mix well.
7. Add rinsed soya chunks.
8. Add salt to taste.
9. Add enough water to the masala & mix.
10. Close with lid and pressure cook.
11. Open lid after pressure releases & mix well.
12. Garnish with coriander leaves and a squeeze of lemon.
Soya Chunks Masala video below:
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Soya Chunks Masala recipe details below:
Soya Chunks Masala
- Soya Chunks or Soya Vadi - 1 cup
- Coriander powder - 2 tsp
- Turmeric powder - ½ tsp
- Red chilli powder - 1 tsp
- Yogurt or curd - ¼ cup
- Bengal gram flour or powdered roasted gram dal - 2 tbsp
- Coriander leaves - for garnish
- Salt - to taste
- Oil - 2 tbsp
For the paste:
- Onion - 2
- Tomato - 2
- Ginger - 1 inch piece
- Garlic - 4 nos
- Cloves - 3
- Cinnamon - 1 inch stick
- Cardamom - 1
- Fennel - ½ tsp
- Green chili - 1
Cook soya chunks:
- Heat a saucepan with 3 cups water and add a pinch of salt.
- When it comes to a rolling boil, add the soya chunks.
- Switch off the stove and cover the pan with a lid.
- Let it rest for 10 to 15 mins.
Make the paste:
- Take all the ingredients mentioned under for the paste - onion, tomato, ginger, garlic, cinnamon, cloves, cardamom, fennel and green chilli in a blender jar.
- Grind to a smooth paste without adding any water and set aside till use.
Make soya chunks masala:
- Heat a pressure cooker.
- When hot add oil.
- Add the ground paste and mix well so that the paste gets mixed well with the oil.
- Add the spice powders - coriander, red chilli and turmeric powders.
- Mix well once again for the powders to get mixed well with the paste.
- Add whisked yogurt or curd, gram flour or roasted gram dal powder and mix well with the paste.
- Drain the soya chunks into a colander, rinse well under water for 2 to 3 times and finally squeeze out all the excess water.
- Add it to the pressure cooker.
- Add salt, 1 cup water and mix well.
- If the paste is too thick, add ½ cup or more water to the consistency you prefer and mix well.
- Close with lid and pressure cook for 2 whistles over medium flame.
- Switch off and let the pressure release on its own.
- Open the lid and give it a good mix.
- Garnish with coriander leaves.
- Serve this soya chunks masala piping hot with rotis or pooris or pulaos