Nutrela Curry

Nutrela Curry2I’m lucky to have one of my nephews living close by. He recently dropped some groceries to my home and said, “Aunty, I see that you are cooking a lot because of your new website, so I thought I would bring you some ingredients!” Thank you, Eddy!

Among the ingredients he brought was a box of Nutrela Soya Chunks. It is made by Ruchi and comes in three variations – soya chunks, mini-chunks, and granules. It is known in India as Soy Mealmaker and it can be purchased at Indian grocery stores or even from It is an excellent source of protein and a great alternative to meat for vegetarians. I use soya chunks to replicate non-vegetarian dishes. I find that it takes on the taste and flavor of the spices and vegetables that I add.

The first step in preparing Nutrela for cooking involves soaking the chunks in warm salt water for ten minutes. You can omit the salt if you intend to make a sweet dish or if you have salt restrictions. The second step involves draining the water and washing the chunks until the water runs clear. Squeeze the excess water from the chunks and it is ready for you to use in your curry. Here is a recipe that I tested yesterday.

Nutrela Curry
1 cup chopped onions
1 inch piece of ginger
5 cloves of garlic
3 green chillies
¼ cup chopped cilantro
4 tablespoons oil
4 cloves
4 green cardamoms
2 bay leaves
2 black cardamoms
1 inch piece of cinnamon
1 teaspoon cumin seeds
2 diced tomatoes
1 teaspoon chilli powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
1 cup diced potatoes
½ cup frozen peas
2 cups soya chunks (soaked, drained, washed per instructions on the Nutrela box)
2 cups vegetable stock
salt to taste
½ cup yoghurt

Pulse onions, ginger, garlic, chillies, and cilantro in a blender and process until it is ground. Scrape down the sides of the blender once during the process. Heat oil in a pan over medium heat until shimmering. Add the whole spices (garam masala) – cloves, green and black cardamom, bay leaves, cinnamon, and cumin seeds. When the cinnamon stick unfurls and the cloves and other spices pop add the ground onion mixture. Cook stirring until fragrant, about five minutes.

Next add the tomatoes and cook, stirring frequently, until the liquid evaporates and the oil separates. Add the chilli, coriander, turmeric powder and salt. Stir for 30 seconds and then add potatoes, peas, soya chunks, and stir in the vegetable stock. Bring to a simmer over medium heat and cook for 10 minutes or until the potatoes and peas are done and the curry begins to thicken. Add the yoghurt, reduce the heat to medium-low and cook for another seven minutes. Your delicious, protein-packed curry is ready to be served with steaming hot rice.

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