Potato and Soya Chunks Masala | Soya Chunks Recipes

Confession: I didn't know Soya Chunks were called Nutrela. Or textured Vegetable Protein (TVP). Anyway, my mom never cooked with it much and I have only ever known them as soya chunks or "chung chung" as amma calls them, with emphasis on the 'g'!

Turns out TH really likes soya chunks and I try to make different things out of it as much as possible. Cooking it with potatoes and tomatoes is probably my favourite. It goes well with rotis and is neither too watery nor dry - just perfect!

Looking for other soya chunks recipes? Try Chilly Soya Chunks | Soya Chunks Cutlets | Soya Chunks Kurma | Soya Chunks Biryani

Potato and Soya Chunks Masala Recipe

Preparation time: 15 minutes
Cooking time: 40 minutes
Serves 4

Ingredients:
2 of medium-sized potatoes
1.5 cups of soya chunks (TVP / Nutrela / Meal Maker)
2 of onions
2 of tomatoes
2 cloves of garlic, crushed
1 small piece of ginger, grated
2 of green chillies
1/2 tsp of red chilli powder
2 tsp of coriander powder

3 tbsp of oil
1/2 tsp of jeera (cumin)
1/4 tsp of mustard seeds
1/4 tsp of saunf (fennel seeds)
1/4 tsp of turmeric powder
1/4 tsp of urad dal
A few curry leaves
Salt to taste

How I Made It:

1. Chop the potatoes into small cubes. Peel and cube it if you prefer. Also, potatoes here cook up very fast so I don't par boil them. If you feel it will take too long, pressure cook the potatoes or boil them in some water for 10 mins before using. You can use any variety of potato you like.

Slice the onions and tomatoes thin and long.

2. Cook the soya chunks in boiling water with some salt for 10 mins until soft. You can also pressure cook it in some water but I find that cooking it this way is easier. You can add some milk to it at this stage to get rid of the smell of soya chunks. We don't mind it so much so I don't waste milk doing that.

Drain and set aside.

3. Heat oil in a pan and add the mustard seeds. When they pop, add the cumin, urad dal, fennel seeds, green chillies, garlic ginger, and curry leaves. Saute for a minute until the ginger and garlic smell roasted. Then add the onions and saute until they turn golden brown. Follow it with turmeric, red chilli powder, and coriander. Fry for another minute.

Then, add the tomatoes and cook until the mixture turns mushy - about 3-4 mins.

4. Squeeze the water out of the cooked soya granules as much as possible and add it to the above mixture along with the potatoes. Mix well and add salt. Sprinkle some water over it and cook covered, stirring occasionally, until the potatoes are cooked soft - about 10 mins.

Serve hot with rotis or chapatis. I have also served this with jeera rice and it goes well.

Soya Chunks Biryani | Soya Chunks (Meal Maker) Biryani Recipe

Soya Chunks add great texture to a dish especially for vegetarians. Since Biryani is primarily seen as a non-vegetarian's dish, I thought why not add some kick to a vegetarian biryani by tossing in some soya chunks and adding some moong sprouts to boost. What resulted is a flavourful soya chunks biryani whose recipe I am glad to share with you all. If you love biryani, check also try my popular egg biryani recipe. It's a sure-to-please, easy recipe.

Anu, a good friend of mine wanted me to make something with an ingredient or set of ingredients that I haven't cooked with so far or avoid because we don't like it. Soya chunks are something we like so that was out of the question.

My initial plan was to go make something with Quinoa. I have eaten many Quinoa dishes over the past couple of years but never tried to make anything with it myself. Work interfered and soon I was left with little time to figure out what to do, and that's when I came across a bag of moong bean sprouts in the supermarket. While I make vegetable biryani very often, a biryani with soya chunks and moong sprouts was a new idea so I decided to follow that route.

TH hates sprouts and wouldn't even come anywhere near it, let alone eat a salad or chaat made with sprouts. I had to think a bit creative here. I knew I would have to add something into the mix that he really likes - and soya chunks was the answer.

Soon, the idea for the biryani formed in my head and here we are. A healthy and very flavourful biryani for vegetarians and easily made vegan if you so desire.

Browse all biryani recipes here.

Soya Chunks Biryani Recipe

Serves 2

Ingredients:
2 cups of cooked rice
1 large onion
2 tomatoes, pureed
4 green chillies
1" piece of ginger
4 garlic cloves
1 tsp of freshly ground mixture with 2 cloves, 2 cardamom, 1" piece of cinnamon
1/2 tsp of black pepper powder
1 cup of moon bean sprouts
1/4 cup of soya chunks, cooked in boiling water for 5 mins, drained, and squeezed of extra water
1/2 tsp of jeera / cumin
1 tsp of coriander powder
1/2 tsp of red chilli powder
A pinch of turmeric
1 tbsp of ghee or oil
To taste salt

How to make Soya Chunks Biryani:

1. Grind together the onion, green chillies, ginger, and garlic.

2. Heat oil or ghee and add the cumin. When it sizzles, add the onion paste and fry together until it turns a darker shade of brown.

3. Next, add the red chilli powder, turmeric, and coriander powder, fry for 5 seconds, and add the pureed tomato. Coon until the oil begins to show on the sides - about 10 mins.

4. Now add the bean srouts and the soya chunks. Mix well and heat until the mixture mingles well - about 3 mins.

5. Finally mix in the cooked rice, salt and pepper and mix well.

6. Garnish with freshly chopped coriander leaves / cilantro and serve hot with any raita of choice.