Soya Chunks Masala

5 from 7 votes

This Indian-inspired soya chunks masala is bright, bold in flavor, and incredibly delicious. A great 30-minute meatless meal that is great served with flatbreads or rice.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Side Dish

Cuisine: Indian

Diet: Gluten Free, Halal, Vegan, Vegetarian

Servings: servings

Calories: 138kcal

Author: Meesha

Ingredients

For soya chunks

2 cups soya chunks
½ teaspoon chili powder
½ teaspoon garam masala
½ teaspoon garlic powder
½ teaspoon salt

For masala

1 medium red onion diced
3 cloves garlic minced
¾ cup water
½ cup canned tomato puree
1 teaspoon coriander powder
¾ teaspoon garam masala
½ teaspoon chili powder

US Customary - Metric

Instructions

Soak soya chunks in hot water for around 10 minutes to rehydrate them. Make sure that sufficient hot water is used to fully cover them as they will expand upon soaking.
2 cups soya chunks
Once your chunks have softened, drain and rinse with cold water. Using your hands, gentle squeeze out excess moisture.
Place rehydrated chunks into a bowl and add in chili powder, garam masala and salt. Toss until everything is well incorporated. Set aside.
½ teaspoon chili powder, ½ teaspoon garam masala, ½ teaspoon garlic powder, ½ teaspoon salt
Heat up a tablespoon of neutral oil in a non-stick pan or cast-iron skillet. Once the pan is heated, add in onion and saute for 3-4 minutes until translucent.
1 medium red onion, 3 cloves garlic
Next, add in garlic and saute for another minute.
Now, add in rest of the ingredients needed for masala. Bring mixture to a boil, then lower heat to a gentle simmer. Let it simmer, covered for about 10 minutes.
¾ cup water, ½ cup canned tomato puree, 1 teaspoon coriander powder, ¾ teaspoon garam masala, ½ teaspoon chili powder
Lastly, toss in your soya chunks into the pan and stir to combine. Let it cook for several minutes, or until mixture appears dry. Your masala is ready to be served!

Notes

Helpful tips

Boiling soya chunks - Another way to rehydrate soya chunks is to boil them. Add them to a pot of boiling water, and boil for 3-4 minutes or until soft.
Do not oversoak soya chunks - They should be tender but still hold their shape. If your soya chunks are splitting, you have likely overcooked them.
Adjust the level of heat - This dish is moderately spicy. If you have a low spice tolerance, I suggest adding ½ the amount of chili powder in the beginning. You can always add more later if needed.
Make it saucier - Add ½ to 1 cup of vegetable broth to the masala. You might need to increase the amount of spices added, or the flavors might be too diluted. For a creamier curry, use half coconut milk and half broth instead.

Storing - Leftover masala can be refrigerated for 4-5 days, or frozen for 3 months. Allow frozen masala to defrost overnight in the fridge. Reheat in a pan or microwave, adding a splash of water if the mixture looks dry.

Nutrition