Rich & Creamy Soya Bowl
Servings - 4
INGREDIENTS
Water - 750 milliliters
Soya chunks - 80 grams
Curd - 60 grams
Ginger garlic paste - 1 tablespoon
Garam Masala - 1/2 teaspoon
Dry mango powder - 1/2 teaspoon
Salt - 1/2 teaspoon
Gram flour - 1 tablespoon
Oil - 1 tablespoon
Oil - 1 tablespoon
Onions - 130 grams
Cashews - 2 tablespoons
Green Chili - 2 tablespoons
Water - 40 milliliters
Oil - 1 tablespoon
Cumin seeds - 1/2 teaspoon
Dry fenugreek leaves - 1/2 teaspoon
Water - 60 milliliters
Salt - 1/2 teaspoon
Fresh cream - 40 grams
Green Chili - 2
Coriander - for garnishing
PREPARATION
1. Boil 750 milliliters water in a skillet. Add 80 grams soya chunks and boil for 4 - 5 minutes.
2. Drain the soya chunks, squeeze out the excess water, and transfer them to a bowl.
3. Add 60 grams curd, 1 tablespoon ginger garlic paste, 1/2 teaspoon Garam Masala, 1/2 teaspoon mango powder, 1/2 teaspoon salt, and 1 tablespoon gram flour. Mix well and marinate for 30 minutes.
4. Heat 1 tablespoon oil in pan, add the marinated soya chunks and cook for 4 - 5 minutes.
5. Remove from heat and keep aside.
6. Heat 1 tablespoon oil in a pan, add 130 grams onions and cook until they turn golden brown.
7. Add 2 tablespoons cashews and 2 tablespoon Green Chili. Cook for 1 - 2 minutes.
8. Remove from heat and transfer to a blender. Add 40 milliliters water and blend until smooth.
9. Heat 1 tablespoon oil in a pa, add 1/2 teaspoon cumin seeds and 1/2 teaspoon dry fenugreek leaves. Sauté for 30 seconds.
10. Pour in the blended onion mixture and cook for 2–3 minutes.
11. Add 60 milliliters water and cook for another 1 - 2 minutes.
12. Add the sautéed soya chunks and mix well.
13. Add 1/2 teaspoon salt and mix well.
14. Add 40 grams fresh cream and 2 Green Chili. Mix and cook for 1 - 2 minutes.
15. Remove from heat and transfer to a serving bowl. Garnish with coriander.
16. Sere hot.