Soya Chunks Curry also know as Meal Maker Curry or Nutrela Curry is absolutely easy to make and tastes just like mutton or chicken when made right. Today’s Soya Bean Curry is made in the Instant Pot with pantry staples and tastes out of the world. You won’t make Soya Nuggets gravy any other way after you try this recipe!
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How to make Meal Maker Curry?
Meal Maker Curry
Meal Maker Curry or Soya Granules Curry or Soya Bean Curry whatever you may call it, this particular protein loaded plant based nugget is absolutely delicious.
These cute soya nuggets when plumped up with hot water resembles the texture of meat, closely goat meat.
You just need a fabulous recipe to boost there flavor & make them as delicious as mutton or chicken.
Today’s Soya Chunks Curry recipe is just what you need, tender juicy nutrela nuggets that are chewy yet melt in the mouth soft doused in a gorgeous gravy sauce.
The dish is absolutely easy, made with pantry staples, just a basic masala base is what you need to begin with and it’s one of the easiest recipes I promise that will utterly surprise you with the intense flavors.
Oh man! it packs a punch and has the ability to fiercely compete with any meat dish.
Make it in the Instant Pot, regular Pressure Cooker or in a Kadai. All methods shared below.
Summary: Soya Chunks are excellent source of plant based protein, they are Vegan, vegetarian, gluten free and contains equal amounts of protein as meat. The most famous brand that sells high quality Soya beans in India is “Nutrela” hence, soya chunks are often known as Nutrela or Nutrela nuggets.
What is Soya Chunks made of?
Soya Chunks are made from de-fatted soy flour, it’s basically a by-product of soy bean oil extraction and are packed with equal amount of protein as meat.
Soya Chunks are also known as Soya Bean, Soya Nuggets, Nutrela Nuggets, Soya Granules. They are an excellent source of plant based protein and extensively used in Indian Meal preps.
Soya Bean Curry Ingredients
- Soya Chunks or Nutrela Nuggets: Soaked in hot water for 15 mins, squeeze out the water completely and use them in the recipe.
- Masala base: Onion, tomato, ginger, garlic and green chilies made into a paste together in a blender jar.
- Tomato paste: Store bought (Optional).
- Dry Spices: Turmeric powder, cumin powder, coriander powder, garam masala powder, Deggi Mirch powder or red chili powder or Kashmiri red chili powder.
- For Tempering: Black cardamom, cinnamon and cloves.
- Oil: Mustard oil or any oil of your choice.
- For garnish: Chopped coriander leaves.
Soya Chunks like Mutton Curry – Tips
Soya Nuggets can be as delicious as mutton or chicken and hence, it’s popularity is not restricted to vegetarians or vegans but stretches to meat lovers as well.
No, it’s not easy to make a delicious & simple recipe of Nutrela nuggets curry but, if you follow the tips below you sure can make the recipe one of its kind!
- Soak the Soya chunks in hot salt water: This makes the soya beans flavorful as salt penetrates in the deepest layers. Plumping up the soya granules also helps the gravy sauce to penetrate well inside the nuggets.
- Always squeeze the water completely from the soya chunks before using them in the gravy: The squeezed soya nuggets will plup back again with the delicious curry juices. So Yum!
- Fry the Masala base well until you see streaks of oil appearing. This is the single important step that’ll make the soya chunks curry taste the BEST.
Pro Tip: To make the Soya Chunks like Mutton Curry or chicken curry you may add about 1 teaspoon mutton curry powder or chicken curry powder in the recipe. I often do this but I ran out of the store bought curry powders and hence didn’t use them this time.
How to make Soya Chunks Curry in Instant Pot?
Time needed: 15 minutes.
How to make Soya Chunks Curry?
- Fry the masala base
Set the Instant Pot on SAUTE (high) add oil and fry the masala base until the raw smell begins to fade.
- Add dry spices and fry very well
Throw in the dry spices and fry very well along with the masala base until you see streaks of oil appearing.
- Fry along with the tomato paste
Add the tomato paste and fry well until oil begins to ooze out.
- Add the Soya nuggets
Throw in the soaked soya chunks and fry well along with the bhuna masala.
- Pressure cook
Pour water, deglaze the pot well. Pressure cook on HIGH for just 2 minutes. Wait for natural pressure release for 5 mins.
- Garnish and serve hot
Release rest of the pressure manually, garnish with chopped coriander leaves and serve hot. Enjoy!
Don’t miss these easy vegetarian Instant Pot Recipes from Foodies Terminal.
- Kadai Mushroom
- Paneer Gobi Instant Pot
- Potol Korma
- Chana Masala Recipe for Chapathi
- Aloo Parwal
- Aloo Chole
- Instant Pot Quinoa Khichdi
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For the Masala Paste
- 1/2 cup onion, ginger, garlic, tomato, green chili paste (approx. 1/2 onion, 1 small tomato, 4 green chilies, 4 garlic pods & 1/2 inch ginger root made into paste in a blender.)
- 1.5 cups Water
Prep the Soya Chunks or Nutrela Nuggets
- Soak the Soya chunks or Nutrela nuggets in enough hot water for 15 minutes covered. Than, strain the Soya beans with the help of a strainer, cool them down by placing the strainer under running tap water. Than, squeeze out the excess water completely from the soaked soya nuggets. Set the, aside.
Make the Masala Paste
- Add about 1/2 medium onion, 1 small tomato, 4 green chilies, 1/2 inch ginger root and 4 garlic pods in a blender jar and make a smooth paste.
How to make Soya Chunks Curry in Instant Pot?
- Set the Instant Pot on SAUTE & keep it on HIGH. Add oil and allow the oil to become moderately hot.
- Gently release the masala paste and stir briskly. Saute until raw smell begins to fade.
- Add the dry spices, salt and fry very well until you see streaks of oil appearing from the Bhuna masala.
- Next, add the tomato paste and fry well until oil leaves the sides of the pot.
- Now, add the soaked and squeezed soya chunks into the inner pot and give everything a good mix. Make sure that the nutrela nuggets are well coated with the Bhuna masala. Fry everything for about 2-3 mins.
- Pour about 1.5 cups water, deglaze the pot very well so that there are absolutely no bits and crumbs stuck at the bottom of the pot.
- Close the lid of the Instant Pot, seal the valve and than CANCEL the SAUTE mode. Press the PRESSURE COOK button and PRESSURE COOK on HIGH for just 2 mins.
- After 2 mins when the Instant Pot begins to beep wait for natural pressure release (NPR) for 5 mins and than release the rest of the pressure manually. Open the lid.
- Garnish the Soya Chunks curry with chopped cilantro or coriander leaves. Serve hot. Enjoy!
- Measuring Units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
- Prepping the Soya Chunks: You can either soak them in hot water for 15 mins covered as already mentioned befor. Or you can also pressure cook the Nutrela nuggets for 2 mins. Than drain and squeeze out the water completely.
- Adjust the amount of water in the recipe according to your preference. If you prefer a slightly runny gravy add more water. Today’s recipe is of semi thick consistency and that’s what makes it tasty.
- Spice Level: Mildly Spicy. A lot depends on the heat of the green chilies. Use them accordingly.
- About the Masala Paste: You can skip adding fresh ginger root & garlic pods to make the Masala Paste. Instead you can add Ginger Garlic Paste directly to the inner pot just after you add the masala paste. Than, fry everything together. I have a fantastic GINGER GARLIC PASTE RECIPE that will last you the longest without turning green, Do check out the recipe.
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Meal Maker Curry – FAQs
Yes, Soya Chunks are vegetarian. They are derived from plant based soy flour and resembles the looks and texture of meat.
You can cook dry soya chunks by making them soft by soaking them either in hot water for 15 minutes or by boiling them in water for 15 minutes. The soaked or boiled soya chunks are than drained and squeezed to discard the excess water. They are than used in various recipes.
Soya Chunks needs to be soaked covered for at least 15 minutes in hot water.
Yes, Soya Chunks have good amount of protein which is plant based.
Yes, Soya chunks can be eaten boiled. They taste best when boiled first and than made into a quick curry or any used to make any other recipe like Pulao, fry etc.
Yes, soya chunks are good for health when consumed in moderation. They are good source of plant based protein and low in saturated fat content.