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soya vadi curry

Recipe card for soyavadi curry

Nehas Cook Book
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course curry
Cuisine Indian
Servings 4 servings


For boiling soya chunks

  • 1 cup soya vadi or soya chunks
  • 3 cup water
  • Salt to taste

For soyavadi nu shak

  • 4 tbsp oil
  • 1 tsp jeera
  • 1 bay leaf
  • 2 dry red chilli
  • 1 inch cinnemon
  • 3 cloves
  • 2 big size finely chopped onion
  • 2 green chlli slits
  • 2 medium size tomatoes
  • 1 inch ginger
  • 5-6 garlic cloves
  • Salt to taste
  • 1 cup water
  • ½ tsp garam masala
  • ½ tsp sugar optional
  • 1 tsp kasuri methi
  • Some coriander leaves


  • In a pan, add 3 cups water and salt. When water starts to boiling, add soya chunks and boil vadi till it absorbs water and becomes 3 times bigger than its size.
  • Switch off the flame and rest vadi for 5 minutes into water steam.
  • Sieve water from vadi and squeeze vadi properly so water completely drain out from it.
  • In a pan, add 2 tbsp oil. Add vadi and roast vadi in oil so it will properly dry out. Takeout roasted vadi into the plate and keep it aside.
  • Now in a pan, add oil and heat it. Then add cumin seeds, bay leaf, dry red chili, cinnamon, and cloves. Sauté for a minute.
  • Add chopped onion and cook onion till it becomes slightly golden brown. Meanwhile in a mixture jar, add tomatoes, ginger, and garlic cloves. Grind it into a smooth paste.
  • Then add green chili and sauté for few seconds.
  • Now lower the flame and in a bowl take some water, add red chili powder, coriander powder, turmeric powder, and cumin powder. Mix well.
  • Add masala paste into oil and sauté till oil separate from its sides.
  • Then add tomato puree and salt. Cover and cook gravy till oil separates from its sides.
  • Now add soya chunks and mix properly into a gravy.
  • Then add 1 cup of water and mix well. Cover and simmer sabzi for 5-7 minutes.
  • Add garam masala, sugar and kasuri methi. Mix well
  • Garnish with coriander leaves and serve soyavadi nu sha with roti, paratha, or hot steam rice.


  • masala paste gives a nice flavor and color to the sabzi.
  • cover and cook sabzi for 5-7 minutes, so the flavor of masala is absorbed into soyavadi.
  • Serve sabzi with roti, paratha or hot steam rice.