Soya Chunks Kurma

Soya chunks kurma is a delicious and flavorful Indian dish that combines succulent paneer cubes (cottage cheese) and soya chunks with a blend of Indian spices and unique seasonings.

Soya Chunks Kurma

Are you looking for a delicious and nutritious recipe to try out for your next meal? Look no further! Today, we're going to talk about a mouthwatering dish called soya chunks kurma. This recipe combines the goodness of paneer (cottage cheese) with the protein-packed soya chunks, creating a flavorful and satisfying dish that is perfect for lunch or dinner. So, let's dive in and learn how to make this unique and delicious soya chunks kurma!

What Is Soya Chunks Kurma?

  • Soya chunks kurma is a delicious and flavorful Indian dish that combines succulent paneer cubes (cottage cheese) and soya chunks with a blend of Indian spices and unique seasonings. This dish is known for its rich and creamy gravy that is bursting with aromatic flavors, making it a popular choice for vegetarians and non-vegetarians alike. With its perfect balance of textures and flavors, soya chunks kurma makes for a satisfying and wholesome meal.

Why You'll Love Soya Chunks Kurma?

  • Delicious and Unique Texture: Soya chunks add a unique texture to the kurma, making it a delightful addition to the dish. The combination of soya chunks and paneer creates a satisfying and hearty texture that enhances the overall dining experience.
  • High in Protein: Soya chunks are an excellent source of plant-based protein, making this kurma a great option for vegetarians and those looking to incorporate more protein into their diet. The protein content in this dish makes it a filling and nutritious option for any meal.
  • Rich in Nutrients: Soya chunks are packed with essential nutrients such as iron, calcium, and vitamins. This kurma recipe allows you to enjoy the health benefits of soya chunks while indulging in a flavorful and satisfying dish.
  • Great for Weight Management: Soya chunks are low in fat and high in protein and fiber, making them an ideal addition to a balanced diet. This kurma recipe provides a delicious way to incorporate soya chunks into your meals while supporting your weight management goals.
  • Versatile and Flavorful: The combination of spices, coconut, and other ingredients creates a rich and flavorful kurma that can be enjoyed with rice, roti, or naan. The versatility of this dish makes it a perfect option for weekday dinners or special occasions.
  • Easy to Prepare: This soya chunks kurma recipe is easy to prepare and can be customized to suit your taste preferences. With simple instructions and easily accessible ingredients, you can enjoy a delicious and wholesome meal in no time.

Ingredients for Soya Chunks Kurma

  • Soya chunks: Provides a meaty texture and protein to the dish.
  • Paneer cubes (cottage cheese): Adds a creamy texture and rich flavor to the kurma.
  • Onion: Adds sweetness and depth of flavor to the kurma.
  • Tomato: Adds a tangy and slightly sweet flavor to the kurma.
  • Ginger and garlic paste: Infuses the dish with aromatic and savory flavors.
  • Red chili powder, turmeric powder, garam masala powder: Adds spice and warmth to the kurma.

How To Make Soya Chunks Kurma?

If you're looking for a delicious and flavorful soya chunks kurma recipe, look no further! Follow these simple steps to create a mouthwatering dish that will surely impress your family and friends.

  • First, soak the paneer cubes in hot water until you are ready to cook. While the paneer is soaking, finely chop the onion and tomato. Then, grind all the ingredients listed under 'To Grind' until you have a smooth paste.
  • Next, boil water in a saucepan and add the soya chunks with some salt. After a few minutes, drain the water and rinse the chunks in cold water before squeezing out the excess water.
  • In a separate pan, sauté the ingredients listed under 'To Temper', along with the chopped onion, ginger, and garlic paste, until golden brown. Add the chopped tomatoes and continue to sauté until they are mushy.
  • Once the tomatoes are cooked, add the red chili powder, turmeric powder, garam masala powder, salt, and the ground coconut paste. Stir well until the raw smell of the masala is gone.
  • Pour in the curd or lemon juice, followed by 1.5 cups of water. When the gravy begins to boil, add the paneer cubes and cooked soya chunks. Reduce the heat, cover the pan, and allow the mixture to simmer for about 10 minutes, or until the gravy thickens.
  • Finally, garnish your soya chunks kurma with coriander leaves and serve. This delicious and aromatic dish is sure to be a hit with your loved ones.

By following these steps and paying particular attention to the cooking process, you can ensure that your soya chunks kurma is bursting with flavor and perfectly cooked. Enjoy your homemade soya chunks kurma and savor the delightful flavors of this traditional Indian dish!

Serving Suggestions

  • Pair with Rice: Soya chunks kurma goes well with steamed white rice or fragrant basmati rice. The creamy and flavorful gravy complements the rice perfectly.
  • Serve with Roti or Naan: For a satisfying and filling meal, serve the soya chunks kurma with soft and fluffy rotis or naans. The combination of the rich gravy and the soft bread is a delightful experience.
  • Accompany with Vegetable Biryani: If you're looking for a more elaborate meal, pair the soya chunks kurma with aromatic vegetable biryani. The combination of flavors will make for a memorable dining experience.
  • Side of Raita: A side of cool and refreshing cucumber or onion raita is a perfect accompaniment to the spicy and rich soya chunks kurma. The raita helps balance out the heat of the dish and adds a nice contrast in flavors.
  • Serve with Salad: A fresh and crisp salad served alongside the soya chunks kurma adds a refreshing element to the meal. The crunchy texture of the salad provides a nice contrast to the creamy gravy.
  • Accompany with Pickles: A side of tangy and spicy pickles adds an extra kick to the soya chunks kurma. The pickles can elevate the flavors of the dish and add a new dimension to the meal.

Tips for Soya Chunks Kurma

  • Cooking Techniques: To ensure the soya chunks and paneer cubes are cooked to perfection, it's crucial to follow the cooking techniques mentioned in the recipe. This includes softening the soya chunks by boiling and then rinsing them in cold water before adding them to the gravy. Additionally, cooking the gravy on low heat with the lid on allows the flavors to blend and the consistency to thicken.
  • Garnishing for Presentation: Garnishing the soya chunks kurma with fresh coriander leaves not only adds a pop of color but also enhances the overall presentation of the dish. The vibrant green leaves provide a visually appealing contrast to the rich, creamy gravy and add a fresh, aromatic flavor to the dish.
  • Taste Testing: Before serving the soya chunks kurma, it's a good idea to taste the gravy and adjust the seasoning if necessary. This ensures that the flavors are well-balanced and adds a personal touch to the dish based on individual preferences.
  • Storage and Reheating: If there are leftovers, store the soya chunks kurma in an airtight container in the refrigerator. When reheating, add a splash of water to maintain the creamy consistency and heat it gently to prevent the paneer from becoming rubbery.
  • Pairing Suggestions: Soya chunks kurma pairs well with steamed rice, naan, or roti. The creamy, flavorful gravy complements the texture of the soya chunks and paneer, making it a satisfying and comforting meal.

By incorporating these tips, you can create a delicious and visually appealing soya chunks kurma that is sure to impress your family and friends. Happy cooking!

Variations for Soya Chunks Kurma

  • Vegetable Variation: For a vegetarian option, you can replace the paneer cubes with mixed vegetables like carrots, peas, and potatoes. Simply boil the vegetables separately and add them to the kurma instead of paneer.
  • Coconut Milk Twist: For a creamier texture, substitute the grated coconut with coconut milk. This will give the kurma a richer and silkier taste, perfect for those who love a creamy curry.
  • Nutty Flavor: Add a handful of cashews or almonds to the ground coconut paste for an extra nutty flavor. This will add a delightful crunch and richness to the kurma.
  • Spicy Kick: If you enjoy spicier flavors, increase the amount of red chili powder or add chopped green chilies to the curry. This will give the dish a fiery flavor that's sure to awaken your taste buds.
  • Vegan Option: For a vegan version, simply omit the paneer and use extra soya chunks or tofu as a substitute. You can also use plant-based yogurt or lemon juice for the tangy flavor.
  • Fusion Twist: Experiment with fusion flavors by adding a twist of your own, such as adding a dash of soy sauce, Thai curry paste, or even a sprinkle of Italian herbs for a unique and fusion-inspired soya chunks kurma.

Try out these variations to make your soya chunks kurma even more exciting and tailored to your personal taste preferences!

How to Store Soya Chunks Kurma

  • Storing Paneer: After opening the pack, transfer the paneer cubes into an airtight container and store it in the refrigerator. Make sure to change the water every day to keep it fresh and soft.
  • Preserving Soya Chunks: Keep the soya chunks in an airtight container and store it in a cool, dry place away from direct sunlight. It's important to store them properly to maintain their texture and taste.
  • Maintaining Ground Coconut Paste: Store the leftover coconut paste in an airtight container and refrigerate it. Use it within a couple of days for the best flavor.
  • Storing Spices: Keep the whole spices in airtight containers away from moisture and heat to retain their freshness and flavor.
  • Keeping Gravy: If you have any leftover gravy, store it in an airtight container and refrigerate it. Use it within a day or two for the best taste.
  • Tips for Leftovers: If you have any leftovers, store them in airtight containers and refrigerate them. Reheat them gently on the stove or in the microwave before serving.

By following these simple storage tricks, you can ensure that your soya chunks kurma stays fresh and delicious for as long as possible.

Frequently Asked Questions (FAQs)

How can I make this recipe vegan-friendly?

  • You can easily make this recipe vegan-friendly by replacing paneer with tofu and using plant-based yogurt instead of curd. You can also use vegetable oil instead of ghee for a delicious vegan alternative.

Can I adjust the spice level?

  • Yes, you can adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder used in the recipe. You can also add green chilies for an extra kick of heat.

Can I make this dish ahead of time?

  • Yes, you can make this dish ahead of time and store it in the refrigerator. Simply reheat it before serving, and the flavors will have developed even more, making it even more delicious.

What can I serve Soya Chunks Kurma with?

  • Soya Chunks Kurma pairs well with steamed rice, jeera rice, roti, or naan. You can also serve it with a side of raita or a fresh salad for a complete meal.

Can I freeze Soya Chunks Kurma?

  • Yes, you can freeze Soya Chunks Kurma in an airtight container for up to 3 months. Just thaw it in the refrigerator before reheating.

Can I use store-bought coconut milk instead of fresh coconut?

  • Yes, you can use store-bought coconut milk as a convenient alternative to fresh coconut. Just adjust the quantity to achieve the desired consistency and taste.

Recipe Card

Soya Chunks Kurma

Soya Chunks Kurma 2017-09-11 05:24:20

Serves 3    

Prep Time   00:10        

Cook Time   00:20        

Total Time   00:30                      


  • 200 g paneer cubes (cottage cheese)
  • 50 g soya chunks
  • 1 medium sized onion
  • 1 large sized tomato
  • 1&1/2 tsp ginger and garlic paste
  • 1 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • 1 tsp lemon juice or 1 tbsp curd/yogurt
  • 1 tsp salt or as needed
  • 1&1/2 cups water or as needed
  • 1 tbsp finely chopped coriander leaves          

To Grind

  • 1/3 cup grated coconut
  • 1/2 tsp fennel seeds
  • 8 whole cashews          

To Temper

  • 1 tbsp cooking oil
  • 1/2 tsp fennel seeds
  • 4 cloves
  • 1 cinnamon stick
  • 1 star anise
  • 2 cardamom pods          


  • Soak the paneer cubes in hot water until you cook. Then chop onion and tomato finely.
  • Finally, grind all the ingredients given under 'To Grind' to a smooth paste by adding enough water until smooth.
  • Meanwhile, boil enough water in a saucepan.
  • When it starts to boil, add soya chunks and 1/2 tsp salt, cook for 2 mins, switch off the heat, close it with a lid and leave it to soften for about 10 mins.
  • After 10 mins, drain the water and then rinse the chunks in a lot of cold water and squeeze off the water completely and keep it aside.
  • Meanwhile, heat a pan with oil, over medium heat. When the oil heats, saute all the ingredients given under 'To Temper'.
  • Then add finely chopped onion and saute until browned.
  • Add ginger and garlic paste and saute well until the raw smell goes.
  • Then add chopped tomatoes and saute until mushy.
  • At this stage add red chili powder, turmeric powder, garam masala powder, salt and ground coconut paste, saute well until the raw smell of the masala goes.
  • Pour curd or lemon juice and give a good stir.
  • Then add 1&1/2 cups of water, mix well. When the gravy starts to boil, add paneer cubes and cooked soya chunks.
  • Turn the heat to low, close the pan with a lid and continue to cook for 10 mins or until the gravy becomes thick.
  • Switch off the heat and finally, garnish it with coriander leaves.
  • Tasty soya chunks paneer korma is ready to serve. Enjoy!         

By Santhi Therese    The Indian Claypot

You may also like my other Indian Curries posts and recipes like Vendakkai Mor Kuzhambu / Okra Yogurt Gravy, Kadai Paneer Recipe, Mutton Peas Curry, Kadai Paneer Masala, Karela Curry / Bitter Gourd Curry, Mochai Kuzhambu Recipe / Fresh Field Beans Curry, Palak Paneer Recipe, Omelette Curry, Indian Fish Curry, Liver Recipe, Ginger Garlic Paste Recipe, Mutton Chukka Recipe, Paneer Jalfrezi Recipe, Chole Bhature / Chola Poori, Nandu Masala / Crab Masala, Chettinad Egg Curry, Matar Paneer Masala, Indian Mutton Curry Recipe, Paneer Butter Masala, Indian Chicken Curry with Potatoes .

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