Pin I always make soya keema paratha or make the stuffing for calzone or any bread/bun variety as my family loves it. The first time I tasted soya chunks kurma was in my college canteen and fell in love with it instantly. I still remember in the canteen parotta with kurma costed just 5 rs with 2 small parottas and a bucket full of kurma haha good old days and memories. The kurma was runny but still so flavourful.They never charged for extra kurma so my friends used to dunk in the parottas in kurma and eat it. However I am not fond of eating it that way still loved the flavour of the kurma so much. So wanted to replicate it, though this version didn’t taste like the one I had in canteen it tasted good in its own way.Someday if I am able to get the same taste will surely post another version, I promise! We had it with jeera rice and enjoyed this kurma. Soya chunks is good for diabetics patients too as its low in fat and high in protein. I made this soya chunks kurma just like the way we make any kurma with slight variations here and there.
Variations:
You can replace gram dal fully with cashews if you are looking for a very rich kurma. If you are looking for a diet friendly kurma then replace cashews with fried gram dal itself but the flavour and taste will differ. You can add 1 teaspoon poppy seeds while grinding if you get it. Also you can add 1/4 cup coconut instead of 1/2 cup coconut and add more of fried gram dal say 2 to 3 tablespoon. You can replace soya chunks with potatoes or any vegetables of your choice.
Other related recipes:
Potato kurma recipe Butter beans kurma How to cook soya chunks – 2 methods Channa kurma
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📖 Recipe Card
Soya chunks kurma recipe Step by Step
1.Boil water until it bubbles up rigourously then add salt to it. Pin 2.Add milk to it.Pin 3.Add soya chunks to it. I added bigger variety here..Pin 4.Cook covered for 2-3 mins.Pin 5.Open and check its cooked soft. Pin 6.It grows in size and turns soft.Switch off Pin 7.Drain soya chunks and rinse with cold water atleast twice.Cool down a bit.Pin 8.Let it cool down then squeeze to remove excess water.Pin 9.Take all the ingredients listed under ‘to grind’. Pin10.Add little water and grind it to a paste like shown below. Set aside. Pin 11.After that to a kadai – heat oil first, add items listed under o temper’.Let it splutter.Pin 12.Add onion, ginger garlic paste along with required salt.Pin 13.Saute until transparent.Pin 14.Add roughly chopped tomatoes.Pin 15.Saute until mushy.Pin 16.Add cooked soya chunks(I chopped each into half and added)along with spice powders like turmeric powder,red chilli powder and garam masala powders.Pin 17.Saute for a minute until the masalas are well blended with soyachunks.Pin 18.Add coconut paste to it along with 1 cup water.Pin 19.Mix well. Let it boil.Pin 20.Once it starts to boil cook covered until oil seperates which will take atleast 10 mins.Pin 21.Finally garnish with coriander leaves and switch off.Pin 22.Serve hot with chapathi or pulao etc.Pin Pin
Expert Tips
Adjust spice level according to your taste.This is mildy spicy suitable for kids too. Make sure soya chunks is cooked soft else it will not blend well with kurma well. Do not skip cashews it adds richness and thickness to the kurma. If you skip cashews the taste might differ. In that case add more of fried gram dal itself if you are looking for a diet friendly kurma. Adjust consistency according to your liking.If you like your kurma to be thin add little more water while boiling.
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