Skip to content
Granvia, Good Food. For All.
Granvia Soya Chunks pack: 52% Protein
True Grains

Soya Chunks

Protein-forward vegetarian chunks made from defatted soya flour, with 52% protein as declared on the pack.

Pack sizes

  • 50g
  • 1kg

On the pack

  • 52% Protein
  • 99% Fat Free
  • Pure Defatted Soya Flour
  • Naturally Cholesterol Free
  • 100% Vegetarian
Find near youAsk a question

From the pack to the plate

A Kalia for the Vegetarian Table

On some Sundays, you know that lunch will be special long before it reaches the table.

There is the fragrance of cardamom, cinnamon and bay leaf in hot oil. Onions are slowly browned; ginger, tomato and spices are patiently koshano until the gravy becomes deep, glossy and aromatic. In the Bengali kitchen, a preparation this generous has a name: Kalia.

Kalia is richer than the everyday Jhol. Although its best-known versions are made with fish or meat, the character of a Kalia comes from its gravy—not from any one principal ingredient. That leaves plenty of room for the Bengali cook’s instinct for adaptation.

Granvia Soya Chunks are particularly suited to this transformation. Once softened and squeezed, their porous texture absorbs the flavours around them. Simmered in a Kalia, each piece carries the warmth of ginger, the sweetness of browned onions, the gentle acidity of yoghurt and the fragrance of garam masala.

They make it possible to bring the ceremony of a Sunday Kalia to the vegetarian table: substantial, satisfying and rich with familiar flavours.

Sometimes it is the care taken over the gravy, rather than the meat, that makes a meal memorable.

Soya Chunk Kalia

A rich Bengali-style curry in which soya chunks and potatoes are simmered in a fragrant onion, tomato and yoghurt gravy.

  • Serves: 4
  • Preparation: 20 minutes
  • Cooking: 35 minutes
Soya Chunk Kalia, serving suggestion
Serving suggestion

You will need

  • 100 g Granvia Soya Chunks
  • 2 medium potatoes, peeled and cut into large cubes
  • 2 medium onions, finely chopped or made into a paste
  • 1 medium tomato, puréed
  • ⅓ cup plain yoghurt, whisked
  • 1 tablespoon ginger paste
  • 1 teaspoon garlic paste
  • 2 green chillies, slit
  • 1 bay leaf
  • 1-inch piece of cinnamon
  • 3 green cardamoms
  • 3 cloves
  • ½ teaspoon cumin seeds
  • ½ teaspoon turmeric
  • 1 teaspoon Kashmiri chilli powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ½ teaspoon Bengali garam masala
  • ½ teaspoon sugar, or to taste
  • 3 tablespoons mustard oil or vegetable oil
  • 1 teaspoon ghee, optional
  • Approximately 2 cups warm water
  • Salt to taste

From pack to plate

  1. Prepare the soya chunks

    Place the Granvia Soya Chunks in boiling water with a little salt. Simmer for 8–10 minutes. Drain, rinse with fresh water and squeeze each chunk firmly to remove the excess water.

  2. Fry the potatoes

    Rub the potato pieces with a little turmeric and salt. Heat the oil in a kadai and fry them until lightly golden. Remove and keep aside.

  3. Sear the Granvia Soya Chunks

    Add the squeezed Granvia Soya Chunks to the same oil and fry for 2–3 minutes. Light browning gives them a firmer texture and helps them hold the gravy. Remove and keep aside.

  4. Begin the Kalia

    Add the bay leaf, cinnamon, cardamom, cloves and cumin seeds to the oil. Allow them to release their fragrance.

  5. Build the gravy

    Add the onion and cook over medium heat until golden. Stir in the ginger and garlic pastes and cook for another minute.

  6. Koshao the spices

    Add the tomato purée, turmeric, chilli powder, cumin powder, coriander powder, sugar and salt. Cook patiently, stirring frequently, until the mixture darkens slightly and the oil begins to separate.

  7. Add the yoghurt

    Lower the heat. Add the whisked yoghurt a spoonful at a time, stirring continuously to prevent it from splitting. Cook for 3–4 minutes.

  8. Simmer

    Return the potatoes and Granvia Soya Chunks to the kadai. Stir until thoroughly coated with the masala, then add about 1½ cups of warm water. Cover and simmer for 12–15 minutes, or until the potatoes are tender and the gravy has thickened.

  9. Finish the dish

    Add the green chillies and garam masala. For a more celebratory finish, stir in a teaspoon of ghee. Cover, turn off the heat and allow the Kalia to rest for five minutes before serving.

The Kalia Secret

Squeeze the boiled soya chunks thoroughly before cooking. When most of the soaking water has been removed, the chunks can absorb the flavours of the Kalia from the inside.

Serve with steamed rice, Bengali Pulao, roti or paratha.

More in Everyday Ingredients

Find Granvia near you, or partner with us.

Customer enquiryPartner with us