Shahi Soya Curry Recipe

5 from 1 vote

This is a Mughlai Style rich, and creamy meal maker curry. Learn how to make a gluten-free and vegan soya curry in a few simple steps.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Indian

Servings:

Calories: 333kcal

Boil water in a saucepan with salt. Add soya chunks and boil till soft. Transfer to a colander. Drain all the water.
Squeeze out all the water from boiled soya chunks. Allow them to cool down. If the size of the soya chunks is too large, cut them into two equal halves.

Heat oil in a heavy bottom skillet (kadhai). Add cardamom, cumin, and ginger. Fry for 1 minute or till the raw smell of ginger waft away.
Add sliced onion, and fry till onion turns light brown in color. Keep stirring while frying the onion for even browning.
Add cashew, green chili, salt, and ¼ cup of water. Close the pan with a lid. Simmer the masala for 2 - 3 minutes.
After 2 - 3 minutes, turn off the heat. Transfer the masala to a blender. Grind to a smooth sauce.
Place the same kadhai over the heat. Add 1 teaspoon turmeric, 1 teaspoon red chili powder and infuse them into the oil. Add boiled soya chunks and fry for 1 minute.
Add cashew onion paste, 1 cup cashew milk or water, and stir to combine. Add ½ teaspoon turmeric, ½ teaspoon red chili, salt to taste, garam masala, saffron, and simmer the curry covered for 5 minutes.
At last, add kasuri methi, coriander leaves, and stir to combine. Taste, and if required add more salt.
Garnish the Shahi Soya Curry with sliced almonds, fresh coriander, and coconut cream.
Serve Shahi Soya Curry with whole wheat naan.

If the soya chunks are too big, after boiling cut them into two halves.
In the gravy, you can substitute cashew milk with almond milk /coconut milk, or water.
Adjust the consistency of the gravy by adding water.
You can store this gravy paste for 2 - 3 days in the refrigerator. Whenever you are ready to make a curry, add protein of your choice.