| Ingredients | Protein Content |
|---|---|
|
1 cup
Aashirvaad soya chunks
|
21.8 gm |
|
3 tsbp
Oil
|
0 gm |
|
1 tsp
Cumin seeds
|
0 gm |
|
1 tsp
Mustard seeds
|
0 gm |
|
10-12
Curry leaves
|
0 gm |
|
1
Large onion (finely chopped)
|
1.65 gm |
|
1 tbsp
Ginger-garlic paste
|
0 gm |
|
2
Green chillies (scored)
|
0.5 gm |
|
2
Medium tomatoes (finely chopped)
|
2.22 gm |
|
½ tsp
Turmeric powder
|
0 gm |
|
1 tsp
Red chilli powder
|
0 gm |
|
2 tsp
Coriander powder
|
0 gm |
|
1 tsp
Cumin powder
|
0 gm |
|
2
Medium potato (chopped and in water)
|
3.41 gm |
|
1 ½ cup
Water
|
0 gm |
|
A pinch of garam masala
|
0 gm |
|
Chopped coriander leaves
|
0 gm |
|
Salt to taste
|
0 gm |
Ingredients
These recipes are to be enjoyed as part of a diversified balanced diet.
How To Prepare
Boil the soya chunks for 4-6 minutes in 2 cups of water with a pinch of salt. Once boiled, strain and set aside.
In a vessel, add the oil on medium flame. Once oil is hot, add cumin seeds, mustard seeds, curry leaves, chopped onion and saute till onion is golden brown.
Toss in the ginger-garlic paste, green chillies and mix till the raw smell fades. Add tomatoes and cook till it becomes soft.
Add in the masalas: Turmeric powder, red chilli powder, coriander powder, cumin powder, a pinch of salt and mix everything well.
Add the soaked potatoes in the masala and saute for 5 minutes. Then add the boiled soya chunks.
After mixing it well, pour in 1 ½ cup water. Cook it on low flame for 15 minutes with lid on.
Add in a pinch of garam masala, garnish with chopped coriander leaves and serve with rice or roti.
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