Soya Malai Gravy Recipe

Soya. One of those healthy foods that not most of us eat. Some of us have just heard about it and some think it is a non-veg thing! It is however very easy to use (think of  it as an alternative to paneer!) as you will see 🙂

Recipe (Veg):  Soya Malai Gravy

Preparation time: 15 minutes
Cooking time: 15 minutes

Soya Malai Gravy

Soya Malai Gravy


Soya chunks – 2 medium cups
Any oil – 1 tablespoon
Salt – As per taste (I added around 1 teaspoon)
Asafoetida (Hing) – 1 small pinch
Cumin seeds (Jeera) – 1 teaspoon
Garlic pods (Lasoon) – 5-6 pieces
Green chillies (Hirwi Mirchi) – 2
Onion – 1 medium size
Turmeric powder (Haldi) – 1 small pinch
Fish masala powder – 1 teaspoon
Tomato ketchup – 1 teaspoon (The salty ketchup adds a unique flavor, I use this instead of the actual tomato)
Cashewnuts – 2 tablespoons (ground to a fine powder)
Milk – 1 cup


  1. Boil the soya chunks in water (add pinch of salt) for 10 minutes. Drain water and keep the chunks aside.
  2. In a dry mixer, grind the green chillies, onion & garlic together.
  3. In a non-stick kadhai, add the oil. When it heats up, put the asafoetida, cumin seeds & the chillies-onion-garlic mixture. Fry well taking care that it does not burn.
  4. Add Turmeric & Fish masala powder along with Salt into the kadhai & mix.
  5. Add the tomato ketchup. Mix well.
  6. Add the soya chunks along with milk and mix, after a minute, add the cashewnut powder. Keep the kadhai covered for couple of minutes.
  7. Once the gravy starts to thicken, it’s ready to eat.

Serve with Indian Bread (Roti/Naan).

Note: Cashewnuts are optional, avoid if you have allergy to nuts. You can use fresh cream or unsalted butter instead.


Image used is copyrighted. Author is the sole owner of the photograph used.

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