Methi Soya Chunks Curry: 7 Healthy Reasons to Try It

Name: Methi Soya Chunks Curry: 7 Healthy Reasons to Try It
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 2 cups soya chunks; 1 cup fresh methi leaves (fenugreek leaves, finely chopped); 1/2 cup onion (finely chopped); 3/4 cup tomatoes (finely chopped); 1 tsp grated ginger; 1 tsp grated garlic; 1 cup curd (plain yogurt); 15 pieces cashew nuts; 2 kashmiri dried red chilies; 1/4 tsp turmeric powder; 1 tsp red chili powder; 1 1/2 tbsp coriander powder; 1 tsp cumin powder; 1/2 tbsp kitchen king masala; 1 tsp garam masala; 1 1/4 tsp salt or to taste; 1 tsp cumin seeds; 1 tbsp oil

by basmer

1 de February de 2026

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Methi Soya Chunks Curry is a delightful and nutritious dish that has become a staple in my kitchen. With the perfect blend of soya chunks and fresh fenugreek leaves, this curry is not only packed with flavor but also brimming with health benefits. The aromatic Indian spices combined with creamy yogurt create a dish that is both fulfilling and satisfying. Whether you’re looking for a vegan option or a hearty meal, this curry fits the bill. Let’s dive into how to create this fantastic recipe!

Why You’ll Love This Methi Soya Chunks Curry (Note: 6-8 benefits; add 2 Column D keywords + 1 JSON.Details tag.)

This Methi Soya Chunks Curry is more than just a meal; it’s a powerhouse of nutrients! Here are a few reasons why you’ll love it:

High in Protein: Soya chunks are an excellent source of protein, making this dish ideal for vegetarians and vegans.
Rich in Fiber: The addition of fenugreek leaves increases the fiber content, promoting better digestion.
Low in Calories: At just 299 calories per serving, it’s a guilt-free indulgence.
Vegan-Friendly: This dish is entirely plant-based, catering to vegan diets.
Quick Preparation: This Quick Methi Soya Chunks Curry can be made in under 40 minutes, perfect for busy weeknights.
Flavorful and Aromatic: The combination of spices elevates the taste, making it a family favorite.
Gluten-Free Option: Easily made gluten-free with careful ingredient selection.

Ingredients for Methi Soya Chunks Curry

Gather these items:

2 cups soya chunks
1 cup fresh methi leaves (fenugreek leaves, finely chopped)
1/2 cup onion (finely chopped)
3/4 cup tomatoes (finely chopped)
1 tsp grated ginger
1 tsp grated garlic
1 cup curd (plain yogurt)
15 pieces cashew nuts
2 kashmiri dried red chilies
1/4 tsp turmeric powder
1 tsp red chili powder
1 1/2 tbsp coriander powder
1 tsp cumin powder
1/2 tbsp kitchen king masala
1 tsp garam masala
1 1/4 tsp salt or to taste
1 tsp cumin seeds
1 tbsp oil

How to Make Methi Soya Chunks Curry Step-by-Step

Step 1: Boil 5 to 6 cups of water in a big pot. Add 1 teaspoon of salt.
Step 2: Add the 2 cups soya chunks and boil them for 5 minutes. Drain the water and put the chunks into a bowl of cold water. Rinse them well and let them cool.
Step 3: Once they are cool, gently squeeze out the extra water from the soya chunks and put them in a bowl. Now the soya chunks are ready to use in curries or gravies.
Step 4: Put 1 cup curd, 2 kashmiri dried red chilies, 15 pieces cashew nuts, 1 tsp cumin powder, 1 1/2 tbsp coriander powder, 1/4 tsp turmeric powder, 1/2 tbsp kitchen king masala, 1 1/4 tsp salt or to taste, and 1 tsp red chili powder in a blender. Blend everything until smooth. Set it aside.
Step 5: Heat 1 tbsp oil in a pan. Add 1 tsp cumin seeds and let them crackle. Then add 1 tsp grated ginger, 1 tsp grated garlic, 1/2 cup onion (finely chopped), and 3/4 cup tomatoes. Stir and cook for one minute on medium heat.
Step 6: Add chopped 1 cup fresh methi leaves and cook for 1 to 2 minutes. If anything is sticking to the pan, add 2 tablespoons of water to loosen it.
Step 7: Add the blended curry base, mix well, and cook for 2 to 3 minutes. Keep stirring so nothing sticks to the pan.
Step 8: Now add 2 cups of water and boiled soya chunks, cover the pan and cook for 4 to 5 minutes on medium heat.
Step 9: Once the curry is cooked and the soya chunks are soft, open the pan and add 1 tsp garam masala. Stir the curry well.
Step 10: Taste the curry. If needed, adjust the spices or add more water to change the thickness.
Step 11: Turn off the heat. The Methi Soya Chunks Curry is ready. Serve it with paratha, Tandoori roti, or jeera rice. Enjoy!

Pro Tips for the Perfect Methi Soya Chunks Curry

Keep these in mind:

Use fresh methi leaves for a more vibrant flavor.
Adjust the spice levels according to your preference.
For a creamier texture, add coconut milk to the curry.
This dish is ideal for meal prep; it tastes even better the next day!

Best Ways to Serve Methi Soya Chunks Curry

There are numerous ways to enjoy this delicious dish:

Serve it with Methi Soya Chunks Curry with Rice for a wholesome meal.
Pair it with whole wheat naan or roti for a traditional touch.
Top it with fresh cilantro and a squeeze of lemon juice for extra flavor.

How to Store and Reheat Methi Soya Chunks Curry

This curry can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stovetop or in a microwave. It’s perfect for Methi Soya Chunks Curry for meal prep as it maintains its flavor and texture well!

Frequently Asked Questions About Methi Soya Chunks Curry

What is Methi Soya Chunks Curry?

Methi Soya Chunks Curry is a delicious vegetarian dish made with soya chunks and fenugreek leaves, enriched with spices and yogurt.

Why is Methi Soya Chunks Curry healthy?

This curry is healthy due to its high protein content from soya chunks and the nutritional benefits of fenugreek leaves, making it a fantastic option for a balanced meal. Fenugreek leaves are known for their numerous health benefits.

Can I make Methi Soya Chunks Curry ahead of time?

Absolutely! This dish can be prepared in advance and stored, allowing the flavors to meld beautifully. Just reheat before serving.

Variations of Methi Soya Chunks Curry You Can Try

Feel free to experiment with these variations:

Methi and Soya Chunk Stew: Add more vegetables for a hearty stew.
Vegan Methi Soya Curry: Use coconut yogurt to keep it fully plant-based.
Spicy Methi Soya Chunks Dish: Increase the red chili powder for an extra kick.

For more delicious recipes, check out our latest recipes or try making gingerbread cookies for a sweet treat!

Methi Soya Chunks Curry: 7 Healthy Reasons to Try It - Methi Soya Chunks Curry - additional detail

Enjoy your cooking experience and don’t forget to share your thoughts on this Methi Soya Chunks Curry recipe!

Methi Soya Chunks Curry: 7 Healthy Reasons to Try It

Author: basmer
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Spice up your meals with nutritious Methi Soya Chunks Curry! This protein-packed dish features soya chunks, fenugreek leaves, curd, tomato, onion, and aromatic Indian spices. Fresh methi leaves add a unique flavor, making this curry good for you.

Instructions

Boil 5 to 6 cups of water in a big pot. Add 1 teaspoon of salt.
Add the 2 cups soya chunks and boil them for 5 minutes. Drain the water and put the chunks into a bowl of cold water. Rinse them well and let them cool.
Once they are cool, gently squeeze out the extra water from the soya chunks and put them in a bowl. Now the soya chunks are ready to use in curries or gravies.
Put 1 cup curd, 2 kashmiri dried red chilies, 15 pieces cashew nuts, 1 tsp cumin powder, 1 1/2 tbsp coriander powder, 1/4 tsp turmeric powder, 1/2 tbsp kitchen king masala, 1 1/4 tsp salt or to taste, and 1 tsp red chili powder in a blender. Blend everything until smooth. Set it aside.
Heat 1 tbsp oil in a pan. Add 1 tsp cumin seeds and let them crackle. Then add 1 tsp grated ginger, 1 tsp grated garlic, 1/2 cup onion (finely chopped), and 3/4 cup tomatoes. Stir and cook for one minute on medium heat.
Add chopped 1 cup fresh methi leaves and cook for 1 to 2 minutes. If anything is sticking to the pan, add 2 tablespoons of water to loosen it.
Add the blended curry base, mix well, and cook for 2 to 3 minutes. Keep stirring so nothing sticks to the pan.
Now add 2 cups of water and boiled soya chunks, cover the pan and cook for 4 to 5 minutes on medium heat.
Once the curry is cooked and the soya chunks are soft, open the pan and add 1 tsp garam masala. Stir the curry well.
Taste the curry. If needed, adjust the spices or add more water to change the thickness.
Turn off the heat. The Methi Soya Chunks Curry is ready. Serve it with paratha, Tandoori roti, or jeera rice. Enjoy!