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Soya 65

20 min

4 Serving

32g Protein

Vegetarian

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Ingredients

Marinate Saffola Soya Chunks with ginger-garlic paste, ½ teaspoon chilli powder, salt, 1 teaspoon coriander powder, ¼ teaspoon turmeric powder, cumin powder,
pepper powder and 1 tablespoon lemon juice. Mix well and set aside for 30mins.
Heat sufficient oil in a kadhai and deep-fry the marinated Saffola Soya Chunks till golden brown and crisp.
Drain on absorbent paper.
Mix together yoghurt, remaining chilli powder,remaining turmeric powder, remaining coriander powder, pepper powder, salt and cornflour in a bowl.
Add ¼ cup water and mix well.
Heat 2 tbsp oil in a non-stick pan. Splutter mustard seeds. Add red chillies, mix and sauté for 30secs.
Add green chillies, ginger, curry leaves and garlic and mix well on high heat. Add chilli paste and mix well.
Reduce heat, add yoghurt mixture, mix and cook for 5-10mins.
Add fried Saffola Soya Chunks and spring onion greens, reserving some, and toss to mix. Add remaining lemon juice and mix well.
Serve hot garnished with reserved spring onion greens