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 Soya Chunks (soaked in hot water and squeezed)
- 5 cloves Garlic (peeled)
- 3 g Ginger (peeled)
- 2 Dried Red Chillies (stems removed)
- 3.5 tbsp Refined Oil (divided usage)
- 0.5 tbsp Dark Soy Sauce
- 0.5 tsp Tomato Ketchup
- 0.25 tsp Schezwan Chutney
- 0.25 tsp Kashmiri Mirch
- 0.25 tsp Turmeric
- 30 ml Water
- 1 Onion (cubed)
- 0.5 Capsicum (cubed)
- Salt (to taste)
Instructions
Add aromatics
Add peeled garlic, ginger, and dried red chillies to The Upliance jar.
Process base
The device will now cut the aromatics for 10 seconds. Afterward, add sauces, spices, 30ml water, and initial oil as prompted.
Cook Soya Chilli
Add onions, capsicum, remaining oil, and squeezed soya chunks to the jar. The device will cook the mixture on low heat (<100°C) for approximately 13 minutes with automatic stirring.
Serve
The dish is ready. Garnish with Kasoori Methi if desired and serve hot.
Why this recipe works better with The Upliance
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.