Soya Chilli by Namita Satheesh
Vegetarian and high protein version of the traditional Mughlai dish, best had with pav, naan or parathas
Ingredients
- 45 g soaked soya chunks
- 300 g hot water
- 5 cloves garlic (peeled)
- 3 g ginger (peeled)
- 2 dried red chillies (removed)
- 0.5 tbsp refined oil
- 1 tbsp dark soy sauce
- 0.5 tbsp tomato ketchup
- 0.5 tsp turmeric powder
- 0.5 tsp Kashmiri Mirch
- 0.25 tsp salt
- 30 ml Schezwan chutney
- 1 onion (chopped)
- 0.5 tsp chopped green chillies
Instructions
Add aromatics and oil to jar
Add garlic, ginger, red chillies, and refined oil to The Upliance 2.0 jar. Select sauté mode at 120°C for 5 minutes until fragrant. The device will now cut/cook aromatics
Add soya chunks and spices
Add soya chunks, dark soy sauce, tomato ketchup, turmeric powder, Kashmiri Mirch, and salt to The Upliance 2.0 jar. The device will now cook at 95°C for 10 minutes with automatic stirring.
Add onion and Schezwan chutney
Add chopped onion and Schezwan chutney to The Upliance 2.0 jar. The device will continue cooking at 95°C for 10 minutes with automatic stirring. Repeat the above process, adding green chillies if desired in the last 5 minutes.
The dish is ready
The Upliance 2.0 will signal completion. Carefully remove the Soya Chilli from the jar. Garnish with Kasoori Methi (if available) and serve hot with pav, naan, or parathas.
Why this recipe works better with The Upliance 2.0
Automatic Stirring
No more standing over the stove. Upliance stirs your filling perfectly.
Precise Temperature
Maintain exact 120°C for perfect sautéing without burning.
Calorie-Aware Scale
Built-in scale tracks nutrition automatically as you cook.
Nutritional Information
Join thousands of home cooks
Over 50,000 meals cooked with Upliance every week. From kitchen rookies to seasoned chefs, everyone's leveling up their cooking game.