Soya Paneer Kurma is one of those comfort foods that makes your kitchen smell amazing while it cooks. This recipe combines two protein powerhouses – tender soya chunks and creamy paneer – in a luscious, spiced gravy. The secret lies in the two different spice pastes we make. One brings heat and aroma from fresh ginger, garlic, and mint. The other adds richness with coconut, cashews, and poppy seeds. Together, they create a curry that’s both satisfying and deeply flavorful. It’s the kind of dish that turns a simple weeknight dinner into something special.
About the Recipe
This recipe is perfect for anyone wanting to add more protein to their meals without sacrificing flavor. The combination of soya and paneer gives you a substantial, filling dish that vegetarians will love. What makes this kurma special is the two-step grinding process. First, we create an aromatic base with fresh herbs and spices. Then we add a creamy element with coconut and nuts. The result is a curry with layers of flavor that develop beautifully as it cooks. It’s restaurant-quality food you can easily make at home.
Why You’ll Love This Recipe
You’ll love how this kurma fills your home with incredible aromas while it simmers. The texture is surely divine – tender soya chunks and soft paneer swimming in a velvety gravy that coats each piece perfectly. The mint adds a fresh note that brightens the whole dish, while the coconut and cashews make it wonderfully creamy without being heavy. It’s also a great make-ahead meal since the flavors get even better the next day. Plus, with all that protein, it keeps you satisfied for hours. The best part? It looks and tastes like you spent hours in the kitchen, but it’s actually quite simple to make.
Soya Paneer Kurma
Cooking Tips
Make sure to squeeze the soya chunks really well after boiling – this removes any bitter taste and helps them absorb the gravy better. Don’t skip soaking the poppy seeds in hot water; this makes them much easier to grind smooth. When sautéing the aromatics for the first paste, let them cool completely before grinding for the best texture. Cook the masala until it releases its oils and smells fragrant – this builds the flavor foundation for your curry.
Serving and Storing Suggestions
This recipe serves 3-4 people and takes about 45 minutes to prepare and cook. Serve hot with steamed basmati rice, jeera rice, or warm rotis. The kurma tastes even better the next day, so feel free to make it ahead. Store leftovers in the refrigerator for up to 3 days. You can also freeze portions for up to a month – just thaw and reheat gently, adding a splash of milk if needed.
Similar Recipes
- Paneer Butter Masala
- Mixed Vegetable Kurma
- Cashew Paneer Curry
- Soya Chunk Masala
- Coconut Vegetable Stew
Nutrient Benefits
This dish is packed with plant-based protein from both soya chunks and paneer, making it perfect for vegetarians. Soya chunks provide complete proteins with all amino acids your body needs. The cashews and coconut add healthy fats, while the spices like ginger and garlic offer anti-inflammatory benefits. Mint aids digestion, and the overall combination creates a nutritious meal that supports muscle health and keeps you energized.
Soya Paneer Kurma
Ingredients
- 50 gms Soya Chunks
- 200 gms Paneer
- 1/2 cup Onion (cut lengthwise)
- 1 Bay Leaf
- 1/2 tsp Garam Masala Powder
- Salt to taste
- 1/2 cup Milk
- Oil or Ghee (for frying)
Fry and Grind Together:
- 1 Cinnamon (small piece)
- 1 tbsp Coriander Seeds
- 4 Green Chillies cut
- 4 flakes Garlic
- 1/2 inch Ginger
- 1/2 bunch Mint
Grind Together:
- 1 tbsp Poppy Seeds
- 6 Cashewnuts
- 1/2 cup Fresh Coconut (grated)
Instructions
- Boil water in a pressure pan.
- Add soya chunks and close the lid.
- Keep the weight and cook until one whistle.
- When the pressure subsides open the lid, drain and add fresh water.
- Cool down squeeze and cut soya into two pieces.
- Melt ghee, add the cinnamon, coriander seeds, green chillies, garlic, ginger and mint. Saute well , cool and grind it to a coarse paste.
- Soak poppy seeds in hot water and grind it to a smooth paste along with cashew and coconut.
- Dice paneer into small cubes.
- Heat oil in a kadai, saute bay leaf, cinnamon, onion until golden brown.
- Add squeezed soya, paneer, ground paste (from step 6) and cook until good aroma comes from the masala.
- Add salt, ground poppy seeds, cashewnut and coconut paste, 1/2 cup milk and bring to boil.
- Cook until thick and serve hot.
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Frequently Asked Questions
Can I make this curry without poppy seeds?
Yes, you can substitute poppy seeds with blanched almonds or extra cashews. Soak them in hot water for 10 minutes before grinding. The texture will be slightly different but still delicious. You could also use a tablespoon of thick coconut cream instead.
How do I prevent the paneer from becoming rubbery?
Add paneer towards the end of cooking and don’t overcook it. You can also soak store-bought paneer in warm water for 10 minutes before using to make it softer. Gently fold it into the curry rather than stirring vigorously to keep the pieces intact.
Can I use frozen soya chunks for this recipe?
A: Fresh or dried soya chunks work best for this recipe. If using frozen ones, thaw them completely first, then follow the same boiling and squeezing process. The texture might be slightly different, but the taste will still be great.
