Badami soya is a rich and creamy Indian curry filled with great flavors. As the recipe name says, this is Soya chunks almond based curry that can be served with a bowl of rice or roti. The amazing flavors will burst in your palates 🙂 and you will make this curry quite often for sure!
As we all know, soya chunks have high protein content than the eggs, milk and meats. So, soya chunks are lifesaver for vegan peoples as they have high source of proteins, fibers, vitamins and minerals. I have talked a lot about the health benefits of consuming soya chunks on my “Vegan spinach and Soya chunks curry” post. You can check here.
I have used normal canola oil for making this curry. If you are a vegan then use coconut oil to make this soya chunks curry in vegan version. If you love Indian food then you have to give a try to this luscious creamy soya chunks curry recipe.
Indian recipes are so special because of its flavors. Each and every spice gives a unique flavor. You can combine some whole spices or spice powders to build some bold flavors like I have used in this curry.
In this Badami soya curry the richness and creaminess comes from the almonds. You have to blanch the almonds in hot water to remove the skin and later you have to make it a paste and use it in the curry. Cooking the almond paste with the addition of spice powder gives a wonderful aroma. This is a semi gravy recipe, but if you want to make it a dry dish then don’t add water.
The best thing about this gravy is, it tastes awesome with rice as well as roti. So if I am making this soya curry for lunch then I will make extra to store it in fridge and use it to the next day for roti.
My biggest tension on weekdays is to decide the lunch box menu to pack for him (I have to make sure the menu is not repeating in a month, because he don’t like the same menu repeating) so I have to squeeze my brain to come up with some new interesting recipe. So that’s how this Badami soya chunks curry came in the menu and it’s a huge hit in my family.
If you tried this recipe let me know how it turned. Take a picture and tag me @veg2nonveg_kitchen on Instagram with the hashtag #veg2nonvegkitchen. I would love to see your creation 🙂
How to make soya chunks almond curry:
The first step is to blanch the almonds.
So boil some water on a saucepan on a high flame. Once the water starts rolling boil turn off the flame and add ½ cup of hot water to the almonds and set aside.
Add the remaining hot water to the soya chunks and keep it aside.
After 30 minutes of soaking the almonds try to peel the skins and transfer it a bowl.
Now squeeze the excess water from the soya chunks and keep that also on a separate bowl.
Meanwhile take pan and add oil, add roughly chopped onions and sauté it.
Then add the ginger and garlic paste and cook it until the raw flavor is gone. Then add the roughly chopped tomatoes and salt and cook until they turn mushy.
Add the spice powders, turmeric, red chili, and coriander powder. Later add the garam masala and salt and then turn off the flame and allow them to cool a bit.
Once it’s cooled down add it to the blender along with the deskinned almonds and grind it to a smooth paste.
Transfer the grinded paste to the pan and add some water. In this stage the curry might splutters so close the pan with lid and cook it on a medium flame.
Once the curry starts to thicken add the soya chunks and cook it for 5-10 minutes on a low flame.
You can add some more water if need, but I find the consistency is perfect for me.
Finally add the crushed kasthuri methi (dried fenugreek leaves) and switch off the flame.
Garnish the soya chunks curry with some almonds and serve it with a bowl of rice and enjoy.
Here is the printed version of the recipe:
Badami soya (Soya chunks almond curry)
Badami soya is a rich and creamy Indian curry filled with great flavors. . The amazing flavors will burst in your palates and you will make this curry quite often for sure!
- 1 cup soya chunks
- 1 tablespoon oil coconut oil for vegan version
- 1 tablespoon ginger and garlic paste
- 1/4 cup almonds
- 3/4 cup onion roughly chopped
- 3/4 cup tomato roughly chopped
- 1/2 teaspoon turmeric powder
- 1 tablespoon red chili powder
- 2 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon dried fenugreek leaves kasthuri methi
Blanch the almonds and peel the skin.
Transfer the de-skinned almonds to a small bowl.
Soak the soya chunks in hot water for at least 30 minutes and squeeze the excess water and keep it aside.
In a pan add a tablespoon of oil and add the roughly chopped onions and cook it on a medium flame.
Add the ginger and garlic paste followed by chopped tomatoes.
Once the tomatoes are cooked through add turmeric powder, red chili powder and coriander powder.
Finally add the garam masala and required salt and switch off the flame.
Once it has cooled down add it to the blender along with the blanched almonds and grind it to a smooth paste.
On the same pan transfer the grind-ed paste and cook it for 5 minutes.
If need add additional water to the curry and add the soya chunks.
After 5 minutes of adding the soya chunks switch off the flame and add the dried fenugreek leaves.
Serve the curry with roti or basmati rice and enjoy!
- For vegan version of the curry add coconut oil or any plant based oil instead of olive oil.
- To make the curry extra richer you can also add some heavy cream at the end.
- This is a mild spiced curry; you can add or reduce the amount of spiciness according to your taste.
- Some prefer to cook the soya chunks before adding into any curry but that step is not needed here.
You might also be interested in this “Soya chunks spinach curry”
Click here for the recipe!