Soya Curry | Easy Healthy Indian Gravy Recipe with Soy Milk (2024)

• Soya chunks (Large) - 1 Cup
• Garlic - 4 Cloves
• Ginger - ½ inch
• Onion - 1 Medium (Finely chopped)
• Tomato - 2 Small (Finely chopped)
• Salt - 1 tsp (Adjust as per taste)
• Turmeric - ¼ tsp
• Red chilli powder - ¼ tsp
• Silk soy milk - 1 Cup
• Mint leaves - 10 (Optional)
• Coriander leaves - 3 Tbsp (Roughly chopped)

To Dry roast and grind

• Dry red chilli - 1
• Cinnamon - ½ stick
• Cloves - 4
• Black peppercorns - 1 tsp
• Jeera - 1 tsp
• Coriander seeds - 1 tsp

To temper

• Oil - 1 ½ Tbsp
• Bay leaf - 1
• Cardamom - 2
• Fennel seeds - 1 tsp
• Curry leaves - 1 Sprig
• Green chilli - 1 Slit

• First wash and cook the soya chunks for 5 minutes in boiling water along with ½ tsp of salt. Then drain it, rinse in cool water for about 2-3 times, squeeze it dry and keep aside until use. Peel the skin of ginger and garlic and nicely crush them using mortar and pestle.

  

• Dry roast the ingredients listed under "To dry roast and grind" until the coriander seeds and jeera turns golden brown (for about 30 sec). Grind them using a mixie/dry grinder into a fine powder and keep the ground masala powder closed until use.

  

• Now heat a pan with oil on medium flame, add the ingredients listed under "To temper" in the given order and saute until the fennel seeds turn golden brown. Add the crushed ginger, garlic and saute until they turn golden brown.

  

• Add the chopped onion and saute until the onion turns translucent. Now add the tomato, the remaining ½ tsp salt and saute nicely until the tomato turns fully mushy.

  

• Now turn down the flame to low, then add the ground masala powder, turmeric, red chilli powder and stir well to get combined.

  

• Now add in the soya chunks and stir well to get the masala coated over it. Add about 1 Cup of water and mix well. Add in the mint and coriander leaves give a stir and cook in low-medium flame for about 10 minutes or until the gravy thickens up.

  

• Finally, add the soy milk and mix well to combine. Continue to cook for about 3 minutes. By now you can find that the oil starts to get separated and float on top. Turn off the flame and transfer it to the serving bowl.

  

• Serve hot as a side for rice, idli, dosa, or any indian bread.

  See Also

  shrikhand recipe | shrikand sweet | how to make kesar shrikhand

  

- Using freshly crushed garlic and ginger gives the best flavor, instead of using ginger garlic paste.

- Adjust the spiciness (Black peppercorns, Dry red chilli, Green chilli, Red chilli powder) according to your taste.

- Finely chopping of onion, tomato and fully mashing the tomato is important to achieve the right gravy consistency.

- Using the fresh ground masala powder gives the best flavor and aroma to this dish.