Mamta's Kitchen

Soya or Quorn or Gluten Chunks Pasanda Curry

Quornor Gluten or Soya Pasanda

Mamta Gupta

In Hindi and Urdu, the words 'pasand' or 'pasanda' mean 'like' or 'liked' or 'to like' depending upon the verb it is used with. Pasanda means that the dish is to everyone's liking; children, beginner meat eaters and old hands alike. It is of a creamy consistency, Quorn, Gluten or Soya chunks being marinated in a mix of yoghurt, ground almonds, onion, ginger and garlic. It is mildly flavoured with cardamoms, cinnamon and spices and it is not very hot. If you are looking for a hot curry, this is not the dish for you! It is an easy dish to cook, specially for the beginners. Traditionally, this dish is made from meat or chicken but in this version, I have used the same recipe for Quorn/Soya/Gluten chunks. Don�t be put off by the number of ingredients, this is an easy dish to make. Serves 4


  • 500 gm. Quorn/Soya/Gluten chunks

  • For Marinade:

  • 100 gm. natural yoghurt

  • Salt to taste

  • 2 level tsp. coriander powder

  • 1 level tsp. turmeric powder

  • 1/4 tsp. or to taste, chilli powder

  • 1 tsp. sweet paprika, for colour

  • 2-3 green chillies, chopped (optional)

  • 1 medium onion, peeled and grated or ground to a paste*

  • 3-4 cloves garlic, peeled and grated or ground*

  • 1 inch piece of ginger, peeled and grated or ground*

  • 2 tbs. ground almonds

  • *These 3 can be ground together in a blender.

  • For cooking:

  • 2-3 tbs. ghee

  • 1 tsp. cumin seeds

  • 1/2 tsp. methi or fenugreek seeds

  • 2-3 large, brown cardamoms

  • 2 bay leaves

  • 1-2 inch piece cinnamon stick

  • 5-6 cloves

  • 1 onion, peeled and thinly sliced/chopped

  • 2 tbs. sour cream (optional)

  • 1/2 cup water

  • 1/2tsp. Garam Masala

  • A handful of chopped coriander leaves


  1. If using Soya chunks, soak them according to instruction on the packet. I usually soak them in hot water for an hour or two. Squeeze out water.

  2. Mix all marinade ingredients in a bowl and add Quorn/Soya/Gluten chunks to it. Mix and leave to marinate for a few hours or overnight in a fridge. Allow it to come back to room temperature before cooking.

  3. Heat ghee in a heavy bottomed pan.

  4. Add cumin, fenugreek, cardamoms, bay leaves, cinnamon stick, and cloves. When cumin seeds crackle or splutter, add sliced onion and fry until dark golden brown.

  5. Add Quorn/Soya/Gluten chunks and water. Close lid and simmer on medium-low heat for 15 minutes or so. Soya chunks take a little longer than Quorn and Gluten. You will need to stir it from time to time, to ensure that it does not 'catch'.

  6. Raise heat towards the end, until most of the liquid is absorbed. Ghee will separate at this stage. The gravy should be �clingy�, not runny.

  7. Adjust seasoning, add garam masala and coriander leaves and stir well. You can add an additional sour cream here, approximately 2 tablespoons.

  8. Serve hot with Chapatti or Tandoori Roti 1.


  • You can add 1 tbs. of dry methi leaves to the marinade.

  • You can add 1/2 a cup of sour cream at step 7 for an extra creamy taste.

  • Tips for cooking with yoghurt:

  • Always use full fat yoghurt, if possible. Skimmed milk yoghurt sometimes curdles during cooking. If you wish to use low fat yoghurt, add 1 heaped teaspoon of plain or corn flour per cup of yoghurt.

  • Make sure that the dish you are cooking is at room temperature. If yoghurt is cooked straight from the fridge, it may curdle.

  • When adding yoghurt during cooking, take out a few tablespoons of the hot food in a bowl, mix yoghurt, warming it a bit and then stir it back into the hot dish.

  • Substitute sour cream for yoghurt, using only half the amount.

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