Soya Chunks Dry Sabji

This was the first time I was using Soya chunks. I always knew it is a rich source of protein, but never tried it. Few days back,  I had gone grocery shopping for basically Phool Makhana, but when I found a box of Soya chunks( brand – nutrela) just behind it, I thought why not give it a try.

So there you go, Here’s the recipe for the same. I used my Instant pot to cook it. But you may do it in a regular pressure cooker or in a wok on the stove top too.

I was a bit skeptical on how soya would taste, but to my surprise, it turned out awesome. I would say lip smacking. I hope you enjoy it too!☺️

Soya Chunks Sabji (9)


  1. Soya chunks – 3/4 cup dry
  2. Onion – 1/2 of a big one – Finely Chopped
  3. Tomato Puree – of 1 1/2 Tomatoes
  4. Cashews – 7 soaked in hot water
  5. Jeera/ Cumin Seeds – 1/4 Tsp
  6. Green chilly – 2 chopped
  7. Ginger Paste – 1/4 Tsp
  8. Salt – To Taste
  9. Turmeric Powder – 1/4 Tsp
  10. Kashmiri Chilly powder – 3/4 Tsp
  11. Coriander Powder – 1 1/2 Tsp
  12. Jeera Powder – 1/4 Tsp
  13. Garam Masala – 1/8th tsp
  14. Kasuri Methi/ Dry Fenugreek leaves – Roasted and crushed – 1/4 Tsp
  15. Cilantro/ Coriander Leaves – For garnish
  16. Water – 3/4 Cup
  17. Oil – 1 Tbsp


  • Soak the Soya Chunks in hot water for 15-20 mins. After 15-20 mins, drain and add it to cold water. Squeeze out the water from the soya chunks and keep it aside.
  • Make the puree of 1 1/2 Tomatoes and the soaked cashews and keep it aside.


  • Switch on the saute mode on Instant Pot. Add oil & once it gets hot, add Jeera.
  • As Jeera Splutters, add green chilly & saute for a minute.
  • Add Onions and saute until it turns translucent.
  • Add ginger paste & saute for a minute.
  • Add Turmeric, Chilly, Coriander & Jeera powder. Saute until the raw smell goes away.
  • Add Tomato, Cashew puree and saute until oil separates from the gravy and becomes a thick paste.
  • Add Soya chunks and mix well until the paste gets very well coated on the soya.
  • Add Water & mix well.
  • Saute mode off & set manual – 4 mins.
  • Once the cooking finishes, open the lid once the steam goes away(Natural Release/NR)
  • Add Garam Masala, Kasuri Methi & Mix well. Let the entire water evaporate and the curry becomes dry and well coated on the Soya.
  • Garnish with cilantro. Serve hot with Rotis/chapathis/Naan.Soya Chunks Sabji (5)Soya Chunks Sabji (7)Soya Chunks Sabji (9)



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