veg
⏳ Prep Time: 30 minute
21 Jul 2021
527.1 kcal
30.9 gm
74.1 gm
11.9 gm
Soya chunks: 50g
Hung Curd: 15g
Kashmiri Mirch + black pepper powder: 1tsp (each)
Salt: 1/4th tsp
Ginger Garlic paste: 1.5 tsp
Spring onion: 3 tbsp
Onion: 60g
Bell Pepper: 55g
Oil: 10g
Chopped Garlic: 3 cloves
White Vinegar: 1 tbsp
Dark Soya Sauce: 1 tbsp
Tomato Ketchup: 1 tbsp
Red Chilli Sauce: 1 tbsp
Green Chilli: 1 pc
Corn starch: 30g
Step I: Boil soya chunks in water with /th tsp salt for -mins. Squeeze out the water once they cool down. Step II: In a bowl add hung curd, black pepper, kashmiri mirch, ginger garlic paste and mix. To this mixture add the soya chunks and marinate properly. To this, add g corn starch and make sure the chunks are evenly coated (you might need extra corn starch) Step III: pre-heat the baking oven at °C, line the baking tray with baking sheet, spread the chunks on the sheet and bake at °C for mins (on middle rack). If you don’t have baking oven, you can deep fry as well but it will change the macros. Step IV: In a pan pour the oil, add garlic and green chilly and saute on med flame for - mins. Then add some spring onions, onion and bell peppers and sautee for mins. To this add, soya sauce, tsp black pepper powder, vinegar, red chilli sauce, tomato ketch up and salt (as per taste). Mix well Step V: Add the baked soya chunks to this and mix well to make sure the chunks are coated evenly. Step VI: Make corn starch slurry ( tbsp corn starch + /th cup water) and add to the pan. This will thicken the mixture and give a shine. Add the remaining spring onions mix it once and transfer to a plate Step VII: Garnish with spring onions and toasted white sesame seeds (optional)
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