If you’re looking for a quick, wholesome, and comforting Indian Curry that pairs beutifully with roti, rice or parathas, this Simple Soya Chuns & Aloo Masala is the dish you need.. It uses everyday pentry ingredients, cooks fast, and delivers a rich, creamy gravy without being overly heavy.
Soya chunks add a good does of protein , while potatoes bring a soft, hearty texture. With a smooth tomato curd cashew masala and aroamtic spices, this curry taste like something you’d spend hours making yet comes together in just minutes..
Perfect for busy weekdays, lunchbox meals, or days when you want something simple yet satisfying!!
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Ingredients
- Soya chunks – 1 cup
- Boiled potato – 1, cut into large pieces
- Tomatoes – 2, roughly chopped
- Curd (yogurt) – 1/3 cup
- Cashews – 6
- Turmeric powder – ½ tsp
- Red chili powder – 1 tsp
- Coriander powder – 1 tsp
- Cumin powder – ½ tsp
- Black peppercorns – 5
- Mustard oil – 2 tbsp
- Cumin seeds – ¼ tsp
- Cinnamon stick – a small piece
- Black cardamom – 1
- Hing (asafoetida) – a pinch
- Salt – to taste
- Garam masala – ¼ tsp
- Kasoori methi – ¼ tsp, crushed
- Fresh coriander – 1 tbsp, chopped
- Lemon juice – 1 tsp
Method
Step 1 – Prepare the soya chunks
- Rinse the 1 cup soya chunks thoroughly with water.
- Soak them in hot water for 10–15 minutes until they soften and expand.
- Once soaked, squeeze out all the excess water and keep the chunks aside.
Step 2 – Prepare the masala paste
- In a blender jar add chopped toamtoes – 2 (large), curd – 1/3 cup, cashews – 5, turmeric pwoder – 1/2 tsp, red chili powder – 1 tsp, coriadner powder – 1 tsp, roasted cumin powder – 1/2 tsp, peppercorns – 5. Blend into smooth paste. THis will be the base of the gravy.
Step 3 – Cook the masala
- Now heat a kadai on medium flame and add mustard oil – 2 tbsp
- Let the oil heat until slightly smoky.
- Now add cumin seeds – 1/4 tsp, black cardamom – 1, a small piece of cinnamon. Once aromatic pour the prepared masala paste.
- Mix well, cover and cook for 10 minutes, stirring occasionally until the oil begins to seperate.
Step 4 – Add soya chunks and potatoes
- Now add the squeezed soya chunks and the boiled potato pieces.
- Season with salt.
- Add 1/4 tsp garam masala powder and mix everything well.
Step 5 – Add water and simmer
- Pour in 1 cup hot water (add a bit more if you want thinner gravy)
- Stir and cover.. let it simmer for 10 – 15 minutes so the masala infuses into the soya and potatoes.
Step 6 – Finish the curry
- Lasly add crushed kasoori methi – 1/4 tsp, spinkle fresh coriadner leaves. Mix well and turn off the flame.
- Our simple Soya chunks & Aloo masla is ready, add lemon juice before serving.
- Perfect with steamed rice, roti, paratha, or jeera rice..
Tips & Tricks –
- Mustard Oil Magic Heat mustard oil until it becomes slightly smoky—this reduces rawness and enhances flavor.
- Soya Should Be Squeezed Well If you don’t squeeze out the water completely, the gravy may turn watery and the soya may taste bland.
- Add Spice to Your Liking If you prefer spicier curry, increase red chili powder or add green chilies while blending the masala.
- Creamier Gravy? Add 1 tablespoon extra cashews or 1 tbsp fresh cream at the end.
- Avoid Curd Curdling Make sure the flame is medium when adding the masala paste (which contains curd).
- Resting Time Makes It Better Letting the curry sit for 10–15 minutes after cooking enhances the flavor even more.
