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Nutrela Soya Chana Masala

Nutrela Soya
10 minutes
Prep Time
22 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Nutrela Soya Chana Masala RECIPE

Chana masala, chole masala, chholay- the most popular vegetarian curry in India. Served with fried or grilled flatbreads or steamed rice

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Punjabi
  • Accompaniment
  • Vegan

Ingredients Serving: 4

  1. 1 cup soaked kabuli chana (white chick peas)
  2. 1/2 cup soya chunks (nuggets) , soaked and drained
  3. 1/2 cup chopped onions
  4. 1 cup chopped tomatoes
  5. 1/2 tsp turmeric powder (haldi)
  6. 1/2 tsp cumin seeds (Jeera)
  7. 1 tsp ginger-garlic (adrak-lehsun) paste
  8. 1 tsp red chilli powder
  9. 1 1/2 tsp coriander-cumin seeds (dhania-jeera) powder
  10. 1 tsp garam masala powder
  11. 1 tsp dried fenugreek leaves (kasuri methi) 2 tsp oil salt to taste
  12. 2 tsp oil and salt to taste
  13. For The Garnish:
  14. 1/4 cup chopped coriander (dhania)
  15. 1 slit green chilli


  1. Soak the soya nuggets in warm water for 10 minutes, drain well and keep aside.
  2. Combine the soya nuggets, kabuli chana, turmeric powder, salt and ¾ cup of water in a pressure cooker, mix well and pressure cook for 3 whistles.
  3. Allow the steam to escape before opening the lid. Keep aside and do not drain the water.
  4. Heat the oil in a non-stick kadhai and add the cumin seeds.
  5. When the seeds crackle, add the ginger-garlic paste and onions and sauté on a medium flame for 1 to 2 minutes.
  6. Add the tomatoes, chilli powder, coriander-cumin seeds powder, garam masala and dried fenugreek leaves, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  7. Add the cooked kabuli chana-soya nugget mixture (along with the water they were cooked in) and a little salt, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally.
  8. Serve hot garnished with coriander. Serve with grilled flatbreads or steamed rice

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