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When I was in India, I never liked the taste or the texture of soy chunks (meal maker). Even after coming the U.S., the tried cooking with them once before and I didn’t like it. But after tasting soy meat and soy burgers and seeing recipes on other blogs, I decided to try our good old Nutrela soy chunks. Just to be on the safe side with the texture I bought mini chunks instead of the regular ones and I loved the way this dish turned out.

I took an easy route and made Soy chunks-matar masala recipe printed right on the box, with the only exception that I added potato to it. If you don’t buy nutrela brand soy chunks, here’s the recipe for you.

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Soyachunks-Aloo-Matar Masala Yum
Soyachunks-Aloo-Matar Masala
Course side dish
Cuisine north indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Soy chunks (boiled as per package directions)
  • 1 Potato – large chopped
  • ½ cup Peas (I used frozen, thawed peas)
  • 1 Onion – medium chopped
  • 2 Tomatoes – medium chopped
  • 1 tsp Ginger+garlic paste
  • 1 tsp chili powder Red
  • ½ tsp Garam masala
  • to taste Salt
Course side dish
Cuisine north indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Soy chunks (boiled as per package directions)
  • 1 Potato – large chopped
  • ½ cup Peas (I used frozen, thawed peas)
  • 1 Onion – medium chopped
  • 2 Tomatoes – medium chopped
  • 1 tsp Ginger+garlic paste
  • 1 tsp chili powder Red
  • ½ tsp Garam masala
  • to taste Salt
Soyachunks-Aloo-Matar Masala
Instructions
  1. Fry the onions in 1 tsp of oil till lightly browned. Remove from heat, when cooled, grind into a paste.
  2. Fry the boiled chunks in 2tsp of oil, till slightly browned on all sides.
  3. Heat 1tbsp of oil in a pan, add ginger+garlic paste, onion paste and fry for 2 minutes. Add chopped potatoes and ¼ cup of water, cover and cook for 5 minutes or till the potatoes are just tender.
  4. Add tomatoes and cook covered for 5 more minutes.
  5. Add red chili powder, garam masala, peas, soy chunks and season with salt. Add some water if you want more gravy. Cook for another 5 minutes, garnish with coriander and serve with rice or chapathis.
Recipe Notes

We had our soyachunk curry with home-made naan. I will post the recipe on 16th October for World Bread day (event hosted by Zorra).

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