Restaurant-style flavour, luscious texture, and the easiest cooking method are the highlights of this shahi soya curry recipe.
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Often we are confined to paneer curry or dal makhani when it comes to a vegetarian Indian meal. However, the possibilities are endless, with vegan, plant-based ingredients like tempeh, tofu, jackfruit, mock meat, soya chaap, or meal maker.
This Shahi Soya Curry has all the typical Mughlai-style curry qualities – creaminess, richness, aroma, luscious texture, subtle flavours, and a delicious taste.
You will be surprised that no cream, milk, cheese, or ghee is required to make it. I am sure I have given you enough reasons to bookmark this soya curry recipe.
Meal Maker (Soya Chunks)
Soya Chunks or the soya wadi, also known as meal maker. It is the key ingredient of this Indian curry. Soya Chunks is a vegan, vegetarian, high-protein plant-based ingredient with a chewy, fibrous, mock meat-like texture.
Across India, the packets of soya chunks are readily available at grocery stores or supermarkets. It is mainly used for making a variety of vegetarian curries, or you can use it in Indian Chinese recipes instead of chicken, like soya chilli, or soya cutlets.
Other Ingredients
Apart from a meal maker, you need these ingredients to make the Mughlai-style gravy:
- Whole Spices: Cardamom, Cumin Seeds, and Bay Leaf
- The base of Gravy: Ginger, Onion, Green Chili
- Cashews: They give creaminess and thickness to the gravy. To get the desired sauce consistency, use cashew or almond milk.
- Spices: Turmeric, Red Chili Powder, Salt, Garam Masala
- Other Ingredients: Saffron, Vegetable Oil, Dried Fenugreek Leaves (Kasuri Methi)
- Garnish: Fresh Coriander Leaves and Coconut Cream
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Mughlai Style Taste & Texture
The secret to making a vegan Mughlai-style gravy without using dairy products is – cashew. It gives a thick texture and a creamy mouthfeel to the gravy.
- The tantalizing aroma and the rich flavour are green cardamom pods, cumin seeds, and saffron.
- Another key ingredient that makes a huge difference to the taste of the gravy is – dried fenugreek leaves (Kasuri methi).
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Serving Suggestion
Shahi Soya Curry is an Indian main course that goes perfectly with whole wheat naan, lachha paratha, or tandoori roti.
For a gluten-free Indian meal, an aromatic peas pulao or jeera rice with vibrant kachumber salad, and raita are the perfect sides for this curry.
Transfer the leftover soya curry to an airtight container. Store it in the refrigerator for 3 – 5 days. Then, reheat in a saucepan on the stovetop. If the gravy is too thick, add ¼ cup cashew milk or warm water while reheating, stir, and let the curry simmer for 2 – 3 minutes.
Do you think Indian food is not vegan? Try my spicy Chana Saag, creamy Cauliflower Peas Curry, or the Vegan Palak Paneer
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Shahi Soya Curry Recipe
- Heavy Bottom Kadhai
- Saucepan
- Blender
Ingredients
- 1 ¼ Cup soya chunks (meal maker)
- ¼ Cup refined oil
- 1 tablespoon ginger, chopped
- 1 Cup sliced onion
- ¼ Cup cashew
- 2 green chili, chopped
- 2 teaspoon salt + to taste
- ¼ Cup water
- 1 ½ teaspoon turmeric powder
- 1 ½ teaspoon red chilli powder
- 1 teaspoon Garam Masala see recipe
- ¼ teaspoon saffron (kesar)
- 1 Cup cashew milk or water
- 1 tablespoon Kasuri Methi (dry fenugreek leaves)
Ingredients For Garnish
- 1 tablespoon sliced almond
- 1 tablespoon fresh coriander leaves
- 1 tablespoon coconut cream
Instructions
Boil Soya Chunks
- Boil water in a saucepan with salt. Add soya chunks and boil till soft. Transfer to a colander. Drain all the water.
- Squeeze out all the water from boiled soya chunks. Allow them to cool down. If the size of the soya chunks is too large, cut them into two equal halves.
Prepare Gravy
- Heat oil in a heavy bottom skillet (kadhai). Add cardamom, cumin, and ginger. Fry for 1 minute or till the raw smell of ginger waft away.
- Add sliced onion, and fry till onion turns light brown in color. Keep stirring while frying the onion for even browning.
- Add cashew, green chili, salt, and ¼ cup of water. Close the pan with a lid. Simmer the masala for 2 – 3 minutes.
- After 2 – 3 minutes, turn off the heat. Transfer the masala to a blender. Grind to a smooth sauce.
- Place the same kadhai over the heat. Add 1 teaspoon turmeric, 1 teaspoon red chili powder and infuse them into the oil. Add boiled soya chunks and fry for 1 minute.
- Add cashew onion paste, 1 cup cashew milk or water, and stir to combine. Add ½ teaspoon turmeric, ½ teaspoon red chili, salt to taste, garam masala, saffron, and simmer the curry covered for 5 minutes.
- At last, add kasuri methi, coriander leaves, and stir to combine. Taste, and if required add more salt.
- Garnish the Shahi Soya Curry with sliced almonds, fresh coriander, and coconut cream.
- Serve Shahi Soya Curry with whole wheat naan.
Recipe Notes:
- If the soya chunks are too big, after boiling cut them into two halves.
- In the gravy, you can substitute cashew milk with almond milk /coconut milk, or water.
- Adjust the consistency of the gravy by adding water.
- You can store this gravy paste for 2 – 3 days in the refrigerator. Whenever you are ready to make a curry, add protein of your choice.
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