Zesty Ginger-Garlic Soya Chunk and Kabuli Chana Bhuna
Zesty Ginger-Garlic Soya Chunk and Kabuli Chana Bhuna — a fitness-focused recipe with full nutritional breakdown.
The Preparation
Step 1
Soak the dry soya chunks in hot salted water for 15 minutes, then rinse and squeeze out all excess water thoroughly.
Step 2
Heat mustard oil in a heavy-bottomed pan or kadhai until it reaches smoking point, then add cumin seeds and let them splutter.
Step 3
Add the finely chopped onions and sauté on medium heat until they turn deep golden brown.
Step 4
Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw smell dissipates.
Step 5
Add the tomato puree, turmeric, red chili powder, and coriander powder; cook the masala until the oil begins to separate from the sides.
Step 6
Incorporate the squeezed soya chunks and boiled kabuli chana into the pan, tossing them well to ensure they are fully coated with the masala.
Step 7
Add half a cup of warm water and salt, cover with a lid, and simmer on low heat for 10-12 minutes to allow the spices to penetrate the protein.
Step 8
Crush kasuri methi between your palms and sprinkle it over the dish along with garam masala and amchur powder.
Step 9
Mix well, garnish with fresh coriander and ginger juliennes, and serve hot.
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 435 kcal |
| Protein | 36g |
| Carbs | 45g |
| Fat | 11g |
| Fiber | 14g |
| Sugar | 7g |
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