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 am just like your TH and SJ…love soya chunks and it's one of my fave 4 o'clock snack which I make really spicy…will try out urs soon…
😉 Looks really good! any delicious bicolor picture. So glad you guys liked it & thanks for mentioning me.
Regarding the issue about the "stink" in the first comment… It helps to boil the soy chunks with minced garlic.. i don't think I had mentioned that in my post.
lovely!!Thats yummy!!
I have never used soya chunks…may be will try now!!
Grt clicks.
Gravy looks so good…I have never tried adding soya chunks in any chinese gravy….will surely try
I am just like your TH I love soy chunks!! I am going to try this soon.
Lovely pics, never been a fan of soy chunks, but it is a great way to add more protein to my diet. I've never known how long to soak it and get that briny soapy flavor out. Do you think it might be a good idea to soak the chunks in vegetable stock?
Nice interesting recipe..I once made a soya-peas kheema with soy flakes, turned out real nice…will put it up for you the next time I make it…
Lovely pics and looks delish !I have only used Soya chunks in pulao but never in a curry.
Aww!There is one big bag of soya chunks lying in my kitchen. I once made the plain onion-tomato thing. Don't ask. It stunk so bad. I couldn't quite get that washing thing I guess. Do put up pictorial for cleaning them in hot water or whatever next time or whenever possible or mail me. My friend was suggesting I should write about my kitchen disasters too 😀 Oh by the way, did you check my blog recently?
That second pic looks bright and really good.
I liked soya chunks in kurmas…Last week I tried adding in mixed veg kurma,not bad at all,the same chunks u hav shown 🙂 This sounds awesome too:)