Hi-Fibre, Hi-Protein: Soya Chunks In Bhutte Ka Kees Curry

Soya Beans or Soya Chunks as they are commonly called are the vegetarian’s alternative to meat. They are usually cooked in tomato-onion base but this recipe uses Bhutte ka Kees (or corn based curry). This is an easy to prepare delicacy containing coarse corn paste, cooked with spices, simmered in milk and water. Soya Chunks are a highly preferred option among vegetarians, because of their meat like texture. When combined with the starch heavy Bhutte Ka Kees, the semi-thick gravy is very flavourful and a novel dish.

The cuisine of Madhya Pradesh (MP) which lies in the centre of India, varies from one region to another. This is so because wheat and meat are common in the northern and western parts of the state, while the southern and eastern regions are home to rice and fish because it has higher number of water bodies and the climate is cooler. The cuisines from Gwalior, one of MP’s historical cities and Indore, the state’s commercial capital, use more of milk and milk products. Indore, specifically is known for its street food and Bhutte Ka Kees is a stand alone dish and a specialty of the city, that is relished by many as an evening snack. 


  • 25-30 - Soya Chunks (pre-boiled with water squeezed out from them) 
  • 2 Cups – Bhutte Ka Kees (coarse sweet corn paste made from blending in the mixie)  
  • 4 tbsp – Refined Oil 
  • 2 tsp – Cumin Seeds
  • ½ tsp- Turmeric Powder 
  • 1 tsp – Red Chili Powder
  • 2 – Whole Red Chillies 
  • 1 tbsp – Onion-Garlic Paste
  • 2 tbsp - Fresh Tomato Puree
  • ½ cup – Milk 
  • ½ cup - Little Water
  • ½ tsp – Lemon juice
  • Handful - Coriander Leaves (chopped)
  • Salt to Taste
  • 1 tsp – Coriander Powder
  • 1 tsp – Garam Masala 
  • ½ tsp – Kasuri Methi 


  • In a dry wok, dry roast the soya chunks and let all the water evaporate from the pre-boiled chunks. Set aside
  • In the same pan, add oil and heat it well, add cumin seeds (allow them to sputter), add turmeric powder, red chilli powder, whole red chilli and roast well 
  • Add onion-garlic paste and mix everything well. Roast well till onion and garlic is done
  • Add fresh tomato puree, mix well till oil separates from the masala
  • Add milk, let it come to a slow boil and then add bhutte ka kees, a little bit of water and mix well 
  • Saute the mixture well, then add the previously dried soya chunks
  • The masala and chunks should be mixed well
  • Cook this over medium flame for 3-5 minutes (till the corn has absorbed the masala and been coated well with Bhutte ka Kees)
  • Cover and cook for 5-7 minutes on medium flame
  • Add a pinch of sugar, some more milk and stir
  • Finally add coriander powder, coriander leaves, garam masala and Kasuri methi. Give it a quick final toss and its ready to serve.
  • Once ready, turn off the heat and serve hot with tandoori rotis or rice

Corn is rich in Vitamin C and it protects the body from cell damage, while Soya is a very source of protein.