Meal Maker Curry Recipe | Soya Chunks Curry

Ingredients

Prepping soya chunks

• 1 cup or (50 grams) soya chunks (meal maker, soya nuggets)
• 3 cups water
• 1 pinch salt – optional

For curry

• 3 tablespoons oil – coconut or any neutral oil
• 1 cup or (120 grams / 1 medium to large) onion – finely chopped
• ½ cup or (110 grams / 1 medium-sized) tomato – finely chopped
• 1 teaspoon ginger garlic paste
• ¼ teaspoon turmeric powder
• 1 teaspoon kashmiri chilli powder or ½ teaspoon red chilli powder or cayenne
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon fennel powder – optional
• ½ teaspoon garam masala
• 2 tablespoons coriander leaves – chopped
• 1 tablespoon mint leaves – chopped
• 1 cup water
• salt – add as required
• 1 cup Coconut Milk

Tempering

• 1 tablespoon oil – coconut or any neutral oil
• 12 to 15 curry leaves
• 1 to 2 green chillies – slit or sliced

For garnish (choose any one)

• 1 to 2 tablespoons coriander leaves – chopped
• 1 to 2 tablespoons mint leaves – chopped or a few mint sprigs

Steps

Prepping Soya Chunks

1. Rinse the soya chunks in water 2 to 3 times and drain it all off. Put 3 cups water and a pinch of salt in a pan, then add the chunks.
2. Boil the chunks for 5 minutes; count the full 5 minutes on medium heat from the point when the water starts boiling.
3. Drain away the cooking water and rinse the chunks very thoroughly in fresh water.
4. Press and squeeze the soya chunks to expel all the excess water they absorbed, then set them aside.

Sautéing Onions, Tomatoes, Herbs

1. Heat 3 tablespoons neutral oil in a pan over medium-low or medium heat.
2. Put 1 cup finely chopped onions into the oil and start sautéing on medium-low to medium heat.
3. Keep sautéing until the onions begin to caramelize and take on a golden color, then turn the heat down to low.
4. Put 1 teaspoon ginger-garlic paste into the pan containing the caramelized onions.
5. Mix in the paste, sautéing over low heat for a few seconds until its raw aroma disappears.
6. Put ½ cup finely chopped tomatoes into the pan. Sauté over low to medium-low heat until they are soft and pulpy and oil comes away at the sides.
7. Over low heat, sauté the ground spices for 1 to 2 minutes after adding them to the pan.

Assemble and Cook Curry

1. Put the soya chunks into the pan together with 2 tablespoons chopped coriander and 1 tablespoon chopped mint leaves.
2. Mix everything thoroughly and add salt to season.
3. Add the water (1 cup) to the mixture.
4. Mix thoroughly, put the cover on, and cook over medium heat for 10 minutes.
5. If coconut milk is unavailable, you can finish here and serve the curry with a medium to medium-thick gravy. Add a little more water if the gravy is very thick, taking care not to add too much and dilute its flavor.

Optional – Add Coconut Milk

1. For the coconut-milk version, switch off the heat before adding 1 cup coconut milk.
2. Mix thoroughly, return the pan to the heat, and simmer on low only until the gravy is hot. Switch off the heat again; do not boil it, since this can curdle the coconut milk.

Optional – Temper Curry Leaves and Chiles

1. When using coconut milk, the recommended next step is to temper curry leaves and green chillies for added flavor. You may skip this step if coconut milk is not included.
2. In a small pan, heat 1 tablespoon oil, using the same kind of oil that you used earlier.
3. Add 1 or 2 sliced green chillies according to your heat preference, then fry for a few seconds.
4. Follow with the curry leaves, using 12 to 15, either chopped or whole.
5. Fry for a few seconds, stirring thoroughly, until the curry leaves turn crisp.
6. Add both the tempered spices and their oil to the prepared meal maker curry and mix thoroughly.

Serving Suggestions

1. Serve the curry hot or very warm, with roti, poori or paratha for dipping, or with plain steamed rice or flavored rice dishes such as jeera rice or ghee rice. Garnish with either coriander leaves or mint leaves.
2. This curry can also accompany vegetable biryani or pulao as a side gravy.

Storage and Leftovers

1. Refrigerate leftovers for up to one day only. The coconut milk in the gravy can curdle and become rancid if it is kept too long.
2. Reheat the curry in a small saucepan, adding a little water if it has thickened.