creamy coriander soya chunks

Soya Chunks or Meal Maker is a high-protein vegetarian dish made by simmering rehydrated soy nuggets in a spiced onion-tomato base. It is a popular meat alternative that pairs perfectly with roti, paratha, or rice. 

They support muscle repair, aid in weight management through high fibre content, and improve heart health by helping to lower LDL cholesterol. Additionally, they contain phytoestrogens that may help regulate hormonal balance in women and support bone density. 

They support muscle repair, aid in weight management through high fibre content, and improve heart health by helping to lower LDL cholesterol. Additionally, they contain phytoestrogens that may help regulate hormonal balance in women and support bone density. 

My kids loves this and a very easy to prepare. Prefer small chunks than the bigger ones. If you are a vegetarian and have cravings for mutton this will surely satisfy your taste buds.

I have just written the recipe step by step for easy cooking.

Boil water with salt, add 80 g soya chunks and cook for 6–7 mins. Squeeze out excess water (don’t dry completely).Add 1 tbsp corn flour (or rice flour), 1 tbsp coriander powder and 2–3 tsp Kashmiri red chilli powder. Mix well.

Heat ½ tbsp oil, add soya chunks and cook for 6–7 mins till lightly crisp. Add remaining ½ tbsp oil, then add 1 chopped onion, 3–4 garlic cloves, 1 inch ginger, 2–3 green chillies & curry leaves. Cook for 6–7 mins. Blend 50 g low-fat paneer + 7–8 soaked cashews + 250–300 ml water till smooth. Add ½ cup water, blend again and pour into the pan. Add salt & black pepper, mix well.

Add ½ cup chopped coriander and cook 4–5 mins till creamy. Adjust consistency as needed. I served with chappathi.

creamy coriander soya chunks

high protein food

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Prep Time 15 minutes mins

Total Time 36 minutes mins

Servings: 2

Course: Main Course

Cuisine: Indian

Calories: 600

Ingredients Method Notes

Ingredients

  

• 80 gm soya chunks
• 1 tbsp rice flour
• 1 tbsp coriander powder
• 2-3 tsp Kashmiri red chilli powder
• 1/2 tbsps oil
• 1 no chopped onion
• 3-4 clove garlic
• 1 inch ginger
• 2-3 nos green chillies
• curry leaves
• 50 gm paneer
• 7-8 nos soaked cashews
• 250-300 ml water
• 1/2 cups water
• salt

Method

 

1. Boil water with salt, add 80 g soya chunks and cook for 6–7 mins. Squeeze out excess water (don’t dry completely).
2. Add 1 tbsp rice flour, 1 tbsp coriander powder and 2–3 tsp Kashmiri red chilli powder. Mix well.
3. Heat ½ tbsp oil, add soya chunks and cook for 6–7 mins till lightly crisp.
4. Add remaining ½ tbsp oil, then add 1 chopped onion, 3–4 garlic cloves, 1 inch ginger, 2–3 green chillies & curry leaves. Cook for 6–7 mins.
5. Blend 50 g low-fat paneer + 7–8 soaked cashews + 250–300 ml water till smooth. Add ½ cup water, blend again and pour into the pan.
6. Add salt & black pepper, mix well.
7. Add 1/2 cup chopped coriander leaves and cook for 4-5 mins until creamy.
8. Serve with chappati or roti or jeera rice.

Notes

prefer small pieces of soya chunks than bigger ones.