Soya chunks and vegetable korma recipe – We like soya chunks, for its meaty texture, for its flavour-absorbing nature and for all that protein and fiber it hides in there. What we are not a fan of is the smell it gives out. Here are a couple of tips shared by readers in my Chilli Soya Chunks Recipe post. While I have tried many Soya Chunks Recipes, I had never used any tip to remove the smell in soya chunks. Try the following if you want to make your soya chunks dish smell better!
– Add some minced garlic to the nuggets and boil in water for 5 mins. Cool, squeeze out extra water and use
– Soak nuggets in a bowl of hot water along with 3-4 spoons of milk – that takes away the raw soya taste and leaves the soya nuggets creamy and smooth.
I have tried and they both work. I used the second method for this Soya Chunks Kurma recipe. The list of ingredients may seem long but its all pantry staple in an Indian kitchen so you won’t need to go running for anything, hopefully 🙂
{You may also like this Soya Chunks Biryani Recipe}
Soya Chunks / Meal Maker Kurma Recipe
Serves: 2
Preparation time: 30 mins
Ingredients:
1.5 cup soya chunks
1 large onion, sliced long
1/2 cup chopped mixed vegetables (carrots, pea, beans, cauliflower, anything you have in the fridge)
1/4 cup grated coconut, ground in a mixer
1/2 cup coconut milk
1 tsp ginger garlic paste
2 green chillies
1 tsp red chilli powder (optional, or adjust to taste)
A pinch of turmeric powder
1 tbsp oil
Salt to taste
Spices:
1 bay leaf
2 pods cardamom
3 cloves
1″ piece of cinnamon
1 star anise (optional)
1 tsp roasted jeera / cumin powder
1 tbsp coriander / malli powder
How to Make Soya Chunks Kurma
1. Soak soya chunks in a bowl of hot water along with 3-4 spoons of milk. After about 20 mins, drain, squeeze out all excess water and set aside.
2. Heat oil in a pan and add the sliced onions. Fry until transparent and add all the spices. Fry for 2 mins until the flavour and smell comes out. Then add the ginger garlic paste, turmeric and chilly powder/green chillies. Fry for another 3 mins.
3. Next, add the ground coconut, mixed vegetables and soya chunks. Mix well and cook closed for about 10-12 mins until the vegetables are soft. There’s no need to add any water, the soya chunks will give out water as they cook.
4. Once the vegetables are done, add salt, lower flame to sim and add the coconut milk. Mix well, bring to a soft boil and remove from fire.
Goes very well with chapatis, rotis, naan and pulao.
looks lovely Nags
This looks delicious!
sounds interesting !!!
looks delicious 🙂
The curry looks very yummy.
I trust you and will take your word for that smell-go-away method. Love the look of the kurma though – I do have some soya chunks in my pantry – will try your recipe soon.
Love the recipe and the picture too! Looks delicious!
Wow, what a new recipe and looks simply mouth watering. It has been a while since I prepared soy chunks curry, so need to try it out.
Lovely recipe!! I make a similar recipe quite often too.
soy chunks are a regular at our home and now have one more mouth watering recipe to try soon.
Spicy and delicious kurma.. looks awesome dear !!