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Soya chunks potato Curry

Updated: May 31

Soya chunks potato Curry

Total cooking Time

35 minutes



Number of servings


This is a very simple and easy side dish which will definitely blow your taste buds, in this season of lent. Soya chunks are also known as soya nuggets or meal makers. For all the non vegetarians, soya chunks recipe is a substitute for meat during lent seasons. Soya chunks absorbs the total flavor of the curry. Potatoes are a good combination with the soya chunks.

Soya chunks are made from defatted soya flour, after extracting the soya bean oil.  This dish is neither too watery nor too dry, it is just perfect. My mom used to experiment various recipes using soya chunks in lent seasons to substitute non veg dishes in my home. This recipe also belongs to my mom.

This is a simple recipe as it involves less chopping. The only thing you have to take care is to boil the soya chunks to make it soft and then squeeze away the absorbed water from it. Then you can directly add them to the prepared gravy. The soya chunks will now absorb all the flavors of the gravy.

This is a delicious recipe for all the vegetarians. It goes well with roti, Chapati, flavored rice, boiled rice, etc. Have a look at this recipe and try the same in your home also.


  1. Soya chunks – 2 cups

  2. Potatoes, cut into small cubes – 2

  3. Onions chopped – 2

  4. Green chillies- 2

  5. Ginger and garlic crushed- 1 teaspoon

  6. 1 Tomato and 1 onion –  ground to paste

  7. Turmeric powder- 1/4

  8. Coriander powder- 1

  9. Kashmiri chilli powder – 1 ta

  10. Garam masala powder – 1/4 teaspoon

  11. Pepper powder- 1/4

  12. Corn flour – teaspoon

  13. Thick coconut milk – 1.5 cups

  14. Coriander leaves – to garnish

Method of preparation

  1. Wash the soya chunks a couple of times

  2. Boil the potatoes and soya chunks with salt in a vessel in medium flame

  3. Remove the water in soya chunks by squeezing them

  4. Thereafter, keep them aside

  5. Heat oil in a kadai and add 2 chopped onions, green chillies and crushed ginger and garlic

  6. Sauté them for two minutes

  7. Add onion and tomato paste to it

  8. Once the onion becomes translucent, add turmeric powder, coriander powder, Kashmiri chilli powder, garam masala powder, pepper powder and corn flour  to it

  9. When the raw smell of the powders are gone completely, add the cooked potatoes and soya chunks

  10. Further add thick coconut milk and cook the curry for three more minutes in medium flame

  11. Transfer the curry to a serving plate and garnish it with coriander leaves

  12. Serve hot with chapati, poori, ghee rice, tomato rice, boiled rice, etc.

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