Soya Curry Recipe Shahi Meal Maker Curry

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. So yes, you can make a delicious vegan curry without using dairy products.

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 provide you with a perfectly creamy gravy sauce. 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). 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 Soya Curry Video

Serving Suggestion

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.