This is a quick and easy recipe to make soya dry masala. Serve it with plain rice, roti, chapati or with bread.

Recipe Snapshot

  • Prep time: 7 minutes
  • Cook time: 13 minutes
  • Total time: 20 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1 sprig curry leaves
  • ½ tsp cumin seeds
  • ¾ to 1 cup soya chunks ((I use small))
  • 2 medium tomatoes
  • 1 onion (large, sliced)
  • 1 Pinch hing
  • 1 to 2 green chilies (sliced)
  • ¾ to 1 tsp ginger garlic paste
  • Salt (as needed)
  • ½ tsp red chilli powder
  • ½ to ¾ tsp garam masala (or kitchen king masala)
  • 2 tbsps Oil
  • Coriander leaves (to garnish)

Method

  1. Boil soya chunks in 3 cups water for 5 minutes depending on the size. Leave them in the water for a while. Rinse them at least twice and squeeze off the excess water and keep it aside.
  2. This step is optional. Marinate soya chunks with 1/2 tsp of ginger garlic paste, 1/4 tsp chili powder and 1/2 tsp of garam masala. Keep this aside for 15 mins.
  3. Heat oil in a pan, add cumin and curry leaves. When the cumin begins to sizzle, add hing, chili, onions and saute till the onions turn translucent. Add ginger garlic and saute till the raw smell has gone, for a minute
  4. Add tomatoes, salt and turmeric. Saute till the tomatoes soften and turn mushy. Stir in the chili powder, garam masala and soya. Cook covered on a low heat for 3 to 5 mins. If the pan is too dry, add a splash of water.
  5. Saute for 2 to 3 mins until aromatic and cooked through. Turn off and adjust salt or garam masala to taste. Garnish soya chunks fry with coriander leaves.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.