Odiya Style Soya Aloo Matar Recipe – A Hearty & Flavorful Odia Curry

Odisha (formerly Orissa), a culturally rich state on India’s eastern coast, is known for its vibrant festivals, unique temple architecture, and—of course—its delicious and distinctive cuisine.
From the humble dalma to the temple prasadam Mahaprasad of Jagannath Temple, Odia food is rustic, comforting, and packed with subtle, earthy flavors.

Today, we’ll make a simple yet deeply satisfying curry – Odiya Style Soya Aloo Matar.
It’s a wholesome dish made with nutritious soya chunks, hearty potatoes, and sweet green peas, simmered in a mildly spiced, tomato-onion gravy enriched with traditional Odia flavors.

This curry is perfect for everyday meals and pairs beautifully with rice or roti.
It’s protein-rich, fiber-loaded, and 100% vegetarian, making it a great choice for both weekday cooking and festive spreads.

Why Odiya Style Soya Aloo Matar is Special

Uses simple pantry ingredients—no fancy spices needed.
Balanced flavors—not overly spicy, but full of depth.
Protein-rich because of soya chunks, making it great for vegetarians.
A healthy way to make potatoes and peas exciting.
Naturally gluten-free and easy to adapt to vegan diets.

Ingredients

This recipe serves 4 people.

For Soya Preparation

1 cup soya chunks
4 cups water
½ tsp salt
½ tsp turmeric powder

For the Curry

2 medium potatoes – peeled & cubed
½ cup green peas – fresh or frozen
2 medium onions – finely chopped
2 medium tomatoes – finely chopped or pureed
1 tsp ginger-garlic paste
2–3 tbsp mustard oil (authentic Odia flavor)
1–2 green chilies – slit
1 tsp cumin seeds
1 bay leaf
½ tsp turmeric powder
1 tsp coriander powder
½ tsp cumin powder
1 tsp red chili powder (adjust to taste)
½ tsp garam masala powder
Salt – to taste
Fresh coriander leaves – for garnish

Step-by-Step Cooking Method

Step 1: Preparing the Soya Chunks

Bring 4 cups water to a boil with ½ tsp salt and ½ tsp turmeric.
Add soya chunks and boil for 5–6 minutes until soft.
Drain, rinse in fresh water (to remove raw smell), and squeeze out excess water.
Cut larger chunks in half if desired.

Step 2: Frying the Potatoes

Heat 1 tbsp mustard oil in a deep pan or kadhai.
Lightly fry the cubed potatoes until golden on the edges.
Remove and set aside.

💡 Tip: Light frying gives potatoes a slightly crispy texture that holds up in the curry.

Step 3: Making the Odia-Style Gravy

Heat remaining mustard oil in the same pan until it starts to smoke slightly (this removes raw mustard oil pungency).
Add cumin seeds and bay leaf, let them splutter.
Add chopped onions and green chilies; sauté until onions turn golden.
Stir in ginger-garlic paste and sauté for 1–2 minutes until fragrant.
Add tomatoes and cook until soft and oil begins to separate from the masala.

Step 4: Adding Spices

Reduce heat and add:
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- 1 tsp red chili powder
Stir well and cook for 1–2 minutes for spices to release aroma.

Step 5: Combining Everything

Add fried potatoes, soya chunks, and peas to the masala.
Mix gently so everything is coated with spices.
Pour in 2 cups hot water (adjust for desired gravy consistency).
Season with salt and bring to a boil.

Step 6: Simmering

Cover and simmer for 10–12 minutes, until potatoes are tender and flavors have blended.
Stir occasionally to prevent sticking.

Step 7: Finishing Touch

Sprinkle garam masala powder, mix gently.
Garnish with fresh coriander leaves.

Serving Suggestions

Traditionally enjoyed with steamed rice or plain parathas.
Can also be served with luchi (deep-fried Odia bread) for a festive meal.
For a wholesome plate: serve with dalma and papad.

Tips for the Perfect Odiya Style Soya Aloo Matar

Mustard Oil is Key – Gives authentic flavor; if unavailable, use vegetable oil but add 1 tsp mustard seeds for aroma.
Don’t Overcook Soya – Boiling too long makes them chewy.
Peas Timing – If using frozen peas, add them in the last 5 minutes.
Gravy Thickness – For dry curry, reduce water; for soupy curry, add more water.

Variations

Vegan Version – This recipe is already vegan if you avoid ghee.
Paneer Twist – Replace soya with paneer cubes for a richer taste.
Leafy Boost – Add spinach or fenugreek leaves for added nutrition.
Spicy Kick – Add extra green chilies for a fiery version.

Nutritional Benefits

Soya Chunks – High in protein, low in fat, excellent meat alternative.
Potatoes – Good source of potassium and vitamin C.
Green Peas – Rich in fiber, vitamin K, and antioxidants.
Mustard Oil – Contains monounsaturated fats, good for heart health.

Storage & Reheating

Fridge – Store in an airtight container for up to 2 days.
Reheat – Warm on stovetop; add a splash of water if thickened.
Freezing – Can be frozen, but potatoes may slightly change texture.

Frequently Asked Questions

Q1: Can I make this without mustard oil?
Yes, but you’ll lose some authentic Odia taste. You can mix sunflower oil with 1 tsp mustard seeds for aroma.

Q2: Is this dish spicy?
It’s moderately spiced, but you can adjust chili to taste.

Q3: Can I use textured soy granules instead of chunks?
Yes, but granules will blend more into the gravy and won’t have the same bite.