Look no further for a beautiful, savoury soya chunks dish to use up your "meal maker." Gluten-free dinner everyone will appreciate is served up in a tomato-onion-coconut stew with chunks of chunky soya in the sauce.

Chunks of Soya

Soya chunks are a sort of imitation of defatted soy flour. A thick and intensely spicy tomato onion,, coconut scented gravy with chunky soya for a vegetarian, gluten-free meal everyone will appreciate. In India, soya chunks are a popular protein-rich vegetarian snack. They are widely accessible in most Indian cities and may also be bought online.

Although soya chunks are a good source of protein, they might raise estrogen levels in the body.

I'm not too fond of soya chunks, but I enjoy soya chaap. I've never considered posting any recipes on the site. That is, until I heard from you, my dear readers! I've had a lot of requests for soya chunks recipes, and perhaps I'll be able to include a few.

What Kinds of Recipes Can You Make with Soya Chunks?

Curries, Soya Pieces Fry, pulao, Soya Biryani, and Manchurian all benefit from these flavorful chunks. When cooked, they are soft and chewy. Soya nuggets may be cooked in one of three ways: boiled, soaking in hot water, or soaking overnight. I like the boiling approach. I'm presenting a heavily modified version of her recipe for a delicious, protein-packed Chunky soya with creamy sauce. Although soya chunks are abundant in protein, I suggest eating them infrequently since they are heavily processed. Before ingesting them, consider your digestive capacities, bodily constitution, and health.

Why Is the Soya Chunky soya with creamy sauce Recipe So Popular?

This dish is a tasty way to include soya chunks into your diet. The cornerstone of this meal-prep curry is sweet, caramelized onions, zesty softened tomatoes, and creamy coconut milk. The taste of curry leaves combines with the fiery spice of green chiles and the savoury perfume of herbs to create a fantastic curry. After you taste it, you'll understand.

Chunky soya with creamy sauce: How to prepare them for any recipe

It is the approach I use whenever I make soya chunks. I prefer this approach over-soaking since the pieces soften beautifully and become tastier. You may also be sure that the pieces will be free of rawness and hardness if you use the boiling process. However, you are free to prepare the soya chunks in whatever way you choose.


  • 1 cup Soybean Chunks (Meal Maker)
  • One small onion, coarsely chopped
  • One boiled potato
  • 1/4 teaspoon crushed jeera
  • 1/2 tsp pepper powder
  • 1/4 tsp turmeric powder
  • 1 tbsp ginger-garlic paste
  • One green Chile, chopped
  • 1 tsp chilli red powder
  • 1 Pinch Garam masala
  • 2 Tablespoons Coriander leaves Mint leaves + sliced salt to taste
  • 4 tbsp all-purpose flour Deep-frying oil made from flour
  • Two cardamom pods
  • two cloves
  • 1 Stick Cinnamon
  • Tomatoes 2
  • 1 tsp coriander powder
  • 3 tbsp Chilly Red powder
  • 1/2 tsp ginger garlic paste
  • a quarter teaspoon of garam masala
  • One cup coconut milk and 1/4 cup water to garnish; use thick coriander leaves.


3 cups hot water + soya chunks. After 15-20 minutes, the soya bits will have doubled in size and float.

Turn off the heat. Drain and chill the water. Squeeze excess water. Pulse it well in a mixer. (Do not make it into a paste; one spin in a mixer is plenty.)

Add mashed potato, onion, crushed jeera, pepper powder, turmeric powder, ginger-garlic paste, chilly red powder, green chili, garam masala, chopped coriander mint leaves, all-purpose flour, and salt to a mixing bowl.

(If the mixture is still damp, add Maida; otherwise, the koftas would break when frying.)

Heat a tsp of oil in a paniyaram pan/deep Kadai.

(I used a nonstick paniyaram pan for this.) Fry both sides until dark brown and cooked through. Store it.


  • Heat the oil in a pan (you may use the same one you used to fry the koftas) and add the cloves, cinnamon, and cardamom. Allow the perfume to linger. Combine the onion, ginger-garlic paste, and tomatoes in a mixing bowl. Cook until the tomatoes become mushy. Cool it down and use a mixer to create a paste of it. Set aside.
  • Heat the oil (1 tbsp) in the same pan, adding the bay leaf, Coriander, and red chili powder. Sauté on low heat. When the color changes, add the smooth paste, stir well, and adjust the salt. Cook with the lid closed while adding water.
  • When the oil separates, add the garam masala, reduce the heat, and gently pour thick coconut milk. Combine thoroughly. When it begins to bubble, add the koftas. (Do not mix with a spoon, or the koftas will shatter; instead, hold the Kadai and carefully shake.) Garnish with coriander leaves if desired.

Notes: If you dislike the taste of Mint, please avoid it.