SPICY KADAI SOYA CHUNK STIR FRY (RESTAURANT STYLE)
¯
Search For Recipes
Make Your Soya Chunks Behave Like Paneer
Always boil soya chunks briefly and soak them covered to remove raw smell.
Rinse with cold water and squeeze well to avoid soggy texture.
Toss chunks separately with spices for better flavour absorption.
Use tomato juice instead of chopped tomato for smooth kadai masala.
Butter enhances richness—use a little even for everyday cooking.
Finish with lemon juice only at the end to keep flavours fresh and bright.
Step-by-Step Recipe : How Soya Chunks Went from Boring to Kadai Boss
Preparation Time : 15 min Cooking Time : 20 min Total Time : 35 min Servings : 2-3
PERSONAL NOTE
This recipe always feels special to me because it proves that simple ingredients can feel luxurious. I love how soya chunks transform when treated with care—boiled gently, squeezed patiently, and cooked with warmth. The aroma of garlic, curry leaves, and butter instantly makes the kitchen feel comforting. Every time I make this dish, it reminds me that healthy food doesn’t have to feel like a compromise. It’s hearty, satisfying, and full of personality—just the way home food should be.
INGREDIENTS
For sautéed vegetables
- Oil – 1 tbsp
- Green capsicum – 1 cup (cube chopped)
- Onion – 1 medium (petals)
- Tomato – 1 medium (cube chopped)
- Salt – a pinch
- Kadai masala – ½ tsp
- Red chilli powder – ½ tsp
- Coriander–jeera powder – ½ tsp
- Turmeric powder – 2 pinches
For soya chunks
- Soya chunks – 40 g
- Water – for boiling
- Oil – 1 tbsp
- Salt – a pinch
- Kadai masala – ½ tsp
- Red chilli powder – ½ tsp
- Coriander–jeera powder – ½ tsp
- Turmeric powder – 2 pinches
For final masala
- Oil – 1 tbsp
- Shahjeera (caraway seeds) – ½ tsp
- Curry leaves – a handful
- Onion – 1 medium (sliced)
- Butter – 1 tbsp
- Garlic – 5 cloves (sliced)
- Tomato juice – from 1 large tomato
- Salt – to taste
- Kadai masala – ½ tsp
- Red chilli powder – ½ tsp
- Coriander–jeera powder – ½ tsp
- Turmeric powder – 2 pinches
For finishing
- Fresh coriander leaves – handful (chopped)
- Lemon juice – ½ tsp
PREPARATION STEPS
- Sauté vegetables
Heat 1 tbsp oil in a pan. Add capsicum, onion petals, and chopped tomato.
Add a pinch of salt and sauté for 1 minute on medium flame.
Add kadai masala, red chilli powder, coriander–jeera powder, and turmeric.
Mix well and transfer to a plate. -
Prepare soya chunks
Boil water in a bowl. Add soya chunks and boil for 1 minute.
Switch off flame, cover, and rest for 10 minutes.
Wash with cold water, squeeze out excess water, and keep aside. -
Season soya chunks
Heat 1 tbsp oil in a pan. Add soya chunks, salt, kadai masala, red chilli powder, coriander–jeera powder, and turmeric.
Toss well for 2 minutes and transfer to a plate. -
Make the masala base
In the same pan, heat 1 tbsp oil. Add shahjeera and let it crackle.
Add curry leaves, sliced onion, butter, and garlic.
Fry till onions are 80% cooked and aromatic. -
Add tomato juice & spices
Add tomato juice and cook for 2 minutes on medium flame.
Add salt, kadai masala, red chilli powder, coriander–jeera powder, and turmeric.
Mix well until slightly thick. -
Final mixing
Add sautéed vegetables and spiced soya chunks.
Mix and cook together for 2 minutes. -
Finish & serve
Add chopped coriander and lemon juice.
Mix well and serve hot with roti, naan, or steamed rice.
No, squeezing them well after boiling makes them soft and meaty.
Yes, but butter adds restaurant-style richness.
It’s medium spicy and easily adjustable.
Yes, beans or baby corn work well.
Yes, it stays tasty for up to 24 hours refrigerated.
🍋 F.A.Q. – Foodie Anxiety Quotient
(Because who has time to Google in the middle of cooking?)
Your Next Favorite Recipe Awaits
Bring the magic of homemade flavors to every meal you serve.
