| Ingredients | Protein Content |
|---|---|
|
1/2 cup
Aashirvaad soya chunks
|
11.44 gm |
|
2
Medium onions (finely chopped)
|
2.42 gm |
|
2
Medium tomatoes (roughly chopped)
|
2.22 gm |
|
1 tsp
Cumin seeds
|
0 gm |
|
1 tsp
Ginger garlic paste
|
0 gm |
|
2
Green chillies (scored)
|
0 gm |
|
1/2 tsp
Turmeric powder
|
0 gm |
|
1 tsp
Red chilli powder
|
0.5 gm |
|
2 tsp
Coriander powder
|
0 gm |
|
1 tsp
Cumin powder
|
0 gm |
|
2 tbsp
Cashew paste
|
0 gm |
|
1/2 tsp
Garam masala
|
0 gm |
|
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 in 2 cups of water, add in some salt and leave it for 4-6 minutes. Strain them and leave aside.
In a vessel on medium heat, drizzle a teaspoon of oil, and add in the cumin seeds. Add the onions when the seeds start to pop. Fry till golden brown. Mix in the ginger-garlic paste, green chillies and tomatoes. Saute for 2-3 minutes or till the oil separates.
Add in the masalas: Turmeric powder, red chilli powder, coriander powder and cumin powder. Cook this for 2 minutes before adding salt and cashew paste. Further cook it for 2-3 minutes.
Add in the boiled soya chunks when the masala is just right and blend with the masala.
Pour a cup of water and simmer for 10-15 minutes on low flame. Sprinkle garam masala and chopped coriander leaves.
Serve with rice or roti.
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