This is a Mughlai Style rich and creamy meal maker curry recipe Restaurant-style flavor, luscious texture, and the easiest cooking method highlight this soya curry recipe. Be sure to watch the video!
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 – the creaminess, richness, aroma, luscious texture, subtle flavors, and a delicious taste.
You will be surprised that no cream, milk, cheese, or ghee is required to make it. So yes, you can make a delicious vegan curry without using dairy products.
I am sure I have given you enough reasons to bookmark this soya curry recipe.
The 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.
Soya Chunks need to be boiled or soaked in warm water to soften. Later, all the water is squeezed out, and the chunks become soft, moist, and ready to use.
Other Ingredients Required
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, Dry Fenugreek Leaves (Kasuri Methi)
Garnish: Fresh Coriander Leaves and Coconut Cream
The 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. In addition, the combination of cashew nuts and milk will give you a perfectly creamy gravy sauce.
The ingredients for the tantalizing aroma and the rich flavor 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).
You can use this multi-purpose Mughlai gravy in a million creative ways. From tofu, paneer (cottage cheese), and boiled eggs to chicken, you can add any protein to it.
Watch Curry Video
Shahi Soya Curry is an Indian main course that goes perfectly with whole wheat naan, lachha paratha, or tandoori roti. Of course, you can serve it with chapati or roti as well.
For a vegan and gluten-free Indian meal, an aromatic peas pulao or jeera rice is also a good side dish for this Mughlai-style meal maker 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.
More Vegan Indian Curry Recipes
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Shahi Soya Curry Recipe
- Heavy Bottom Kadhai
- 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
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.
- 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.
- 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.