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Hotel Style Potato Soya Curry

Inspired by the famous mess style parotta kurma from my native — this Hotel Style Potato Soya Curry is rich, bold and incredibly flavourful. Made with a freshly ground coconut, saunf and fried gram paste that gives it that authentic hotel style richness. Protein packed with soya chunks and potato. Goes beautifully with chapathi, parotta, plain rice or pulao. Consistent, bold and absolutely delicious every single time! 🔥🤍
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course, Side Dish
Cuisine: SOUTH INDIAN
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tsp oil
  • 1 piece cinnamon
  • ½ tsp saunf
  • 2 onions sliced
  • 2 green chillies
  • Turmeric powder
  • 1 tbsp ginger garlic paste
  • 2 tomatoes
  • Salt to taste
  • 2 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 big potato chopped
  • 1 cup soya chunks boiled
  • 1 tsp garam masala
  • Water as needed
  • To grind:
  • A handful of coconut
  • ½ tsp saunf
  • 1 tbsp fried gram

Equipment

  • pan
  • mixie

Method
 

  1. Grind coconut, saunf and fried gram into a smooth paste. Keep aside.
  2. Heat oil in a pan. Add cinnamon and saunf. Let splutter.
  3. Add sliced onions, green chillies and a little turmeric. Fry really well till golden.
  4. Add ginger garlic paste. Sauté till raw smell goes.
  5. Add tomatoes and salt. Cook till completely soft.
  6. Add red chilli powder and coriander powder. Fry well till raw smell goes. Add little water.
  7. Add chopped potato and coat well in masala.
  8. Add required water. Close and cook till potatoes are completely soft.
  9. Add boiled soya chunks. Cook well.
  10. Add ground coconut paste. Mix well and cook till perfect consistency.
  11. Add garam masala and simmer.
  12. Serve hot with chapathi, parotta or rice.

Notes

Add turmeric while frying onions for beautiful colour! ✨
Fry masalas really well till raw smell disappears.
Add water with masalas to prevent burning.
Always boil soya chunks in salted water and squeeze before using.
Freshly ground coconut paste is essential — don't skip!
Add garam masala at the end for best fragrance.
Simmer after adding coconut paste for best consistency.
Goes with chapathi, parotta, plain rice and pulao!