Cooking

IIE DIGITAL DESK : The world of vegetarian delicacies, soyachunks are often an underrated gem. Packed with protein and a meaty texture, they serve as a brilliant alternative for meat-based recipes. Among the wide array of vegetarian preparations, Soyachunk Kofta in Malai Curry stands out as a regal, comforting, and flavorful dish that promises to be a showstopper at any dinner table.

This special recipe takes the humble soyachunk and transforms it into a luscious, creamy curry that’s perfect for festive meals or special family dinners. Whether you're a vegetarian or simply exploring new dishes, this recipe combines traditional Indian spices with the richness of malai (cream), offering a melt-in-your-mouth experience that will leave everyone craving more 

Soyachunks, also known as textured vegetable protein, are soaked, minced, and then mixed with spices, boiled potatoes, and besan (gram flour) to form koftas. These koftas are then deep-fried or air-fried until golden brown. What makes this dish truly indulgent is the malai-based curry that envelops the koftas in a rich, aromatic sauce.

The curry is prepared using a base of onions, cashew paste, fresh cream, and a medley of Indian spices like cardamom, cinnamon, bay leaf, and garam masala. A hint of kasuri methi (dried fenugreek leaves) adds a restaurant-style finish to the dish, giving it both depth and fragrance. The resulting gravy is not overly spicy but rich and creamy, making it ideal even for those with a mild palate.

Ingredients

For the Kofta:

• 1 cup soyachunks (soaked and minced)

• 2 boiled potatoes

• 1 small onion, finely chopped

• 2 tablespoons besan (gram flour)

• 1 teaspoon ginger-garlic paste

• Salt and red chili powder to taste

• Oil for frying

For the Malai Curry:

• 1 large onion (pureed)

• 1 tablespoon cashew paste

• 1 teaspoon ginger-garlic paste

• 1 green chili (optional)

• ½ cup fresh cream

• 1 teaspoon garam masala

• 1 bay leaf

• 1 small cinnamon stick

• 2-3 green cardamoms

• ½ teaspoon turmeric

• Salt to taste

• 1 teaspoon kasuri methi (crushed)

• 1 tablespoon ghee or oil

Step 1: Prepare the Koftas
Start by soaking soyachunks in warm water for 10 minutes. Squeeze out the water and grind them coarsely. Mix the minced chunks with boiled potatoes, besan, onions, and spices. Shape into small balls and fry until golden brown. Set aside on absorbent paper.

Step 2: Make the Curry Base
Heat ghee or oil in a pan. Add whole spices (bay leaf, cinnamon, and cardamom) and let them crackle. Sauté onion puree until golden brown. Add ginger-garlic paste and sauté again. Now, add the cashew paste and cook until oil separates.

Step 3: Build the Malai Curry
Add turmeric, garam masala, and salt. Pour in the cream and cook on low flame, stirring continuously until the curry thickens. Sprinkle kasuri methi at the end for added aroma.

Step 4: Assemble the Dish
Gently add the koftas to the curry just before serving to prevent them from getting soggy. Garnish with fresh coriander and a swirl of cream 

Soyachunk Kofta in Malai Curry pairs wonderfully with jeera rice, naan, or even plain steamed basmati rice. It’s also a popular choice for special occasions like Diwali dinners, Eid, or vegetarian feasts where richness and taste take center stage.

This dish is not just a culinary treat but also a healthy source of plant-based protein. It offers the indulgence of traditional Indian cooking while being completely meat-free and suitable for vegetarians.