Soya Chunks Curry | Soya Nuggets Curry | Soya Matar Curry


Soya Matar Curry is a delicious and healthy vegan gravy dish that is prepared by using Soya nuggets, green peas and various other spices. The creaminess in gravy of Soya matar Curry is because of the dry fruits that are used in this gravy. Use of dry fruits and fresh cream while preparing gravy/ Rasa makes this dish more rich and flavourful.


Soya nuggets in India are also called soyabean ki vadi or Nutri nuggets which are good sources of protein, fibre and carbohydrates. Nutrients contents of this curry is high and taste wise also this curry is one of the favourites of vegetarian food lovers.

There is a different version of Soya matar curry in India that is prepared using coconut paste. Soya matar curry is prepared with or without Green peas. Many people used to chop soya chunks into smaller pieces and then make curry.

Soya nuggets are used in many mouthwatering dishes like Soya Chaap, Vegetable tehri, Soya cutlets, Soya pulao etc. It is usually served with Tandoori Roti, Chapati, Butter Naan and Jeera Rice.

Try this Soya Matar Curry in your home and enjoy its lip smacking flavours with your loved ones.

Here is how to make this Soya Matar Curry

North Indian
Lunch and Dinner
Pan , kadhai ( Heavy bottomed vessel)
Prep. Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
4 Servings
  • 1 cup Soyabean nuggets
  • 2 Medium size onions Roughly chopped
  • 10 -12 cloves of Garlic
  • 1 inch Ginger
  • ½ cup Green Peas
  • ½ cup Tomato Puree
  • 10-12 Cashew Nuts(Whole)
  • ½ tsp Hing
  • ½ tsp Cumin Seeds/ Jeera
  • ½ tsp Turmeric Powder
  • 1 tbsp Coriander powder
  • 1 tbsp Red chili powder
  • ¼ tsp Garam Masala
  • 1 tbsp fresh cream
  • ½ tsp Sugar
  • Chopped Coriander Leaves
  • Salt to taste
  • 1.5 tbsp Mustard Oil
Recipe Steps
  1. Soak Cashew Nuts in water for 30 minutes. Roughly chopped the two onions. After 30 minutes,grind soaked cashew nuts and onions together into a fine paste and keep it aside in a bowl.
  2. Prepare ginger garlic paste and keep it aside.
  3. Soak Soyabean nuggets in warm water in a bowl for 15 minutes and cover that bowl with a lid .
  4. After 15 minutes squeeze water from soyabean nuggets and keep it aside in a plate.
  5. Add 1.5 tbsp oil in a kadhai. Add Hing, cumin seeds in oil. When cumin seeds start to sputter, add onion cashew paste in oil. Cook these onions paste till the color of onion paste turns into translucent pink and the raw smell of onions get removed.
  6. Now add ginger garlic paste in kadhai and cook or bhuno the masala well. Now add tomato puree . Mix Well. Add turmeric powder, red chili powder, Coriander powder, Garam masala, sugar and salt in masala.Mix well. Cover the lid of kadhai and cook the raw spices in masala for 7-8 Minutes. After 8 minutes , add fresh cream in the masala . Mix Well. Again cover the lid of kadhai and cook or bhuno the masala for 4-5 minutes.
  7. After 5 minutes, masala is perfectly cooked as oil separates from masala around the corners of kadhai. Now add Soaked soyabean chunks and green peas. Mix it well with the masala. Bhuno this mixture for 2-3 minutes . After 3 minutes add water in a kadhai to make rassa / tari/ gravy for Soya matar curry.
  8. Close the lid of kadhai and cook it for 6-7 minutes on low to medium flame. After 7 minutes, switch off the gas flame and let the lid remain closed for 3-4 minutes.
  9. After 4 minutes, Garnish Soya Matar Curry with chopped coriander leaves.
  10. Serve hot with Roti/ Paratha and Jeera rice.

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