| 1 minute to read
Soya Chunks with Paneer and Veggies
- 30g Mini Soya Chunks
- 80g Paneer (cut into cubes)
- 15g Ghee
- 50g Green Peas
- 85g Red Onion, chopped
- 180 g Bell Pepper/Capsicum (green, yellow and red), sliced
- 1 tsp Cumin Seeds
- 1 tsp Sambhar Masala
- 0.5 tsp each Ginger Powder, Coriander Powder, Red Chili Powder, Turmeric Powder, Cumin Powder
- 1 slit green chili
- Salt to taste
- 1 clove garlic, chopped
- Fresh coriander leaves to taste
Boil water and pour it over Soya Chunks. Soak them for at least 1 hour (I usually do this in the morning). Drain and press them to remove excess water right before cooking.
Add half of the ghee to a non-stick pan. Heat pan on high flame. Add cumin seeds and let them crackle.
Add chopped onions, garlic and green chili. Reduce flame to medium and stir until golden brown.
Add Soya Chunks and salt. Cover the pan and let it cook for 5 minutes.
Remove lid, add Paneer cubes and fry. Remove everything from the pan when golden brown and keep it aside.
Add other half of ghee to the pan.
Add sliced bell pepper/capsicum and green peas. Fry on medium flame for 3 minutes.
Add all the spices (turmeric, chili powder, coriander powder, cumin powder, ginger powder, sambhar masala) and fry for 1 more minute.
Add approx. 100 ml of water (if you want to eat this with rice, you should add a bit more), stir well and cover with a lid. Cook for 3-5 minutes on low flame. Don't let it get mushy.
Remove lid, add previously fried Paneer and Soya Chunks, let it all warm up for 1-2 minutes. Add salt as per your taste.
Garnish with coriander leaves.