Name: Soya Methi ki Sabji
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ½ cup Mini soya chunks (or regular size soya chunks); 1 cup Hot water; 1 tablespoon Oil; ½ teaspoon Cumin seeds; 1 Medium Onion, finely chopped; 1 teaspoon Ginger+garlic paste; 2 Medium Tomato, chopped; ¼ teaspoon Turmeric; 1 teaspoon Red chili powder; ½ teaspoon Garam Masala; To taste Salt; 3 cups Methi leaves, chopped; 3 tablespoons Coconut Milk (for vegan version) or Heavy cream

Jump to Recipe Jump to Video

Looking for an easy and healthy Indian side dish? Then try this delicious soya methi ki sabji recipe. This is perfect to serve with both roti and rice.

Soya chunks are a great vegetarian alternate to meal. So this recipe is both wholesome and flavorful. Do try this and I am sure you will love this!!

About the recipe
Ingredients
Instructions
Expert Tips
You might also like
Recipe Card

About the recipe

Being a vegetarian, I try to incorporate protein rich ingredients into my daily diet. Paneer, tofu, beans, lentils are all amazing. This one pot instant pot paneer pulao and these lettuce wraps with tofu are some of my family favorites.

Soya chunks aka meal maker or Nutrela are rich in protein and a nutritious addition to vegetarian and vegan recipes. They are made from defatted soy flour, a by-product of extracting soybean oil.

Brown plate with methi soya curry with roti and cucumber slices.

The best part is soy chunks are easy to cook and very versatile. They absorb the flavor beautifully and have a pleasant texture.

Here I have a scrumptious curry recipe using soya chunks and methi leaves. This masala curry takes less than 30 minutes to make. I love using mini soy chunks, but feel free to use the regular size ones. This methi soya is great to serve with both rice and roti.

Hand holding a slice of roti with curry.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this soya methi recipe:

Soya chunks ~ I love using mini soy chunks (Nutrela brand), but you can use regular size ones too. Also if you are not a fan of soya, then feel free to substitute with other vegetarian proteins like paneer, tofu or cooked beans.
Methi leaves ~ I prefer using fresh menthikura/ fenugreek leaves, but you can definitely use frozen methi as well.
Onions, tomatoes and ginger+garlic paste.
Red chili powder, turmeric, garam masala and salt.
Optional ~ Heavy cream or coconut milk for creaminess.

Ingredients needed for soya methi - details in recipe card.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make methi ki sabji with soya chunks:

In a medium size bowl, soak soya chunks in the hot water. Set aside for at least 10 minutes. Drain and squeeze out the excess the water. Keep in a bowl until ready to use.

2 panel photo showing the soaking of soy chunks in blue bowl.

Heat oil in a medium size pan on medium heat. Add cumin seeds and cook until the seeds start to splutter. Add the onions and cook till they turn light brown. Stir in ginger+garlic paste and cook for 1 minute.

4 panel photo showing the sauteing of cumin, onion and ginger+garlic paste.

Add the chopped methi leaves and cook till the leaves wilt. Stir in the chopped tomatoes, turmeric, red chili powder, garam masala and salt. Cover the pan and cook till the tomatoes are mushy.

4 panel photo showing the cooking of methi, tomato and spices.

Add the cooked soya chunks and ½ cup of water. Bring the mixture to a simmer on medium heat. Lower the heat and cook for 5 minutes.

4 panel photo showing the addition of soya chunks and cream.

Stir in coconut milk/ heavy cream and cook till heated through. Serve with rice or roti.

Hand picking up curry from a brown plate.

Expert Tips

You can use either mini or regular size soy chunks in this recipe.
If you are not a fan of soya, then feel free to substitute with other vegetarian proteins like paneer, tofu or cooked beans.
Methi leaves ~ I prefer using fresh menthikura/ fenugreek leaves, but you can definitely use frozen methi as well.
I love adding either heavy cream or coconut milk to give the curry some creaminess. But you skip them altogether and still make the recipe.
Store leftover methi ki sabji in an airtight container in the fridge for up to 3 days.

Here are a few more protein rich vegetarian curry recipes you may want to try:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card