By Akshara
August 7, 2026
Soya chunks are an excellent source of plant based protein, offering over ten grams of protein per serving in this quick curry. Boiling the chunks first makes them soft and spongy, allowing them to soak up the rich tomato and onion gravy instantly. This 15 minute recipe is perfect for busy professionals needing a fast, nutritious meal after a long day. It pairs wonderfully with whole wheat rotis or a small bowl of rice.
1 cup soya chunks 1 large onion, finely chopped 2 tomatoes, pureed 1 teaspoon ginger garlic paste 1/2 teaspoon turmeric powder 1 teaspoon coriander powder 1/2 teaspoon garam masala 1 tablespoon oil Salt to taste Fresh coriander leaves for garnish
Boil the soya chunks in salted water for five minutes until soft, then drain, rinse with cold water, and squeeze out all excess moisture completely.
Heat oil in a pan over medium heat and saute the finely chopped onions for three minutes until they turn a light golden brown colour.
Stir in the ginger garlic paste and tomato puree along with the turmeric, coriander powder, and salt, cooking for five minutes until the masala thickens.
Toss the squeezed soya chunks into the pan, coat them well in the masala.
Add half a cup of water, simmer for two minutes, and garnish with garam masala and fresh coriander before serving.