Chilli soya chunks is an Indian-Chinese vegetarian recipe with soya chunks which are also called meal maker, a great protein-source for vegetarians. Learn how to make chilli soya chunks using this easy recipe.
The husband loves soya chunks. After paneer and mushrooms, this is probably his next favourite thing. Although I used to dislike the bland taste of soya chunks when I was younger, I have acquired a taste for it now. So I am always on the look out for new soy chunks recipes even though I tend to stick with my tried and tested soya chunks masala recipe most of the time.
- A couple of other recipes using soya chunks below:
- Soya chunks biryani
- Soya chunks cutlets
The recipe for chilli soya chunks is similar to chilli paneer but I don’t do a marinade + frying method for this and instead, focus on making the gravy Indian-Chinese style and the rest just comes together. Served best with vegetable fried rice, but it went really well with roti too.
Chilli Soya Chunks Recipe
Ingredients
- 1 cup uncooked dry soya chunks
- 1 1 cup onion chopped into medium squares
- 1 cup tomato puree
- 2 green chillies adjust to taste
- 1/2 cup green capsicum cut into squares
- 1 tablespoon ginger garlic paste use freshly minced ginger and garlic for best taste
- 3-4 dry red chillies adjust to taste
- 2 tablespoons soya sauce
- 1 tablespoons tomato sauce / ketchup or hot and sweet sauce
- 2 tablespoons oil
- 2 tablespoons spring onions or scallions for garnishing
- Salt to taste
Instructions
- Bring 4 cups of water to a rolling boil, add 1/2 tsp salt and the soya chunks to it. Keep covered and let it soak for 30 mins.
- Heat the oil in a pan and add the dry red chillies.
- To this, add the onions, capsicum, green chillies and ginger-garlic paste.
- Fry for 2-3 minutes on medium heat until the red chillies turn brown and the onions get transparent. Take care not to burn the chillies. Turn off heat.
- When ready, drain the soaked soya chunks in a colander and reserve the water.
- Squeeze them gently to remove excess water and add to the pan. The soya chunks should be very soft at this stage.
- Turn the heat back on. Add salt and toss well, letting everything cook together for about 5 minutes and until well combined.
- Takes the reserved water from soaking the soya chunks and adjust it to get 1.5 cups water in total, adding more plain water if required
- Add the soya sauce, pureed tomato and tomato sauce to this water and mix well.
- Turn the heat to high and add this to the pan with the soya chunks.
- Mix well on high heat for 30 seconds and then lower the heat to medium-low. Cook closed for 8-10 mins until the gravy cooks down and the soya chunks absorb some extra moisture.
- When done, adjust salt. Garnish with the spring onions.
Notes
You can make a similar recipe with mushrooms and potatoes too. Leave a comment if you try the recipe and have any notes to share, I’d love to hear from you.
I have cooked with soya chunks once or twice but didn't like it. but your dish looks so yummy! good side dish for fried rice…
love the color of the curry, fiery and spicy! Yummy 🙂
There's something about soya chunks which really makes it a love hate issue doesnt it?!! I always soak the chunks in boiling diluted milk….makes it much softer and palatable
the capsicum combination sounds very interesting!
I'm not too fond of soya chunks or granules though I always have both in my pantry.
No matter how long I cook it, it always ends up with a rubbery texture.
You've made it look very good here.:D
wow! new recipe to me ..Looking sooo delicious ..Thanks for the recipe dear!:)
Looks too good. Must have tasted great with rotis.
I am not very fond of meal maker either, but all the pictures look pretty good.
looks so yum… have to try it…
WOW!!!!… looks soo delicious and spicy… wonderful clicks dear!!
Same here Nags, as a kid I used to hate those meal makers. But is something different for meal makers, my mom always made it with potato and onion-garlic-ginger paste. Will try this out.