Soya Mughlai is a rich and creamy curry made with soya chunks, onions, tomatoes, and a blend of aromatic spices. It is a popular vegetarian dish that is perfect for special occasions or as a main course for lunch or dinner.
STEP 1.Heat oil in a pan and add cumin seeds, cloves, cinnamon, and cardamom.
STEP 2.Add chopped onions and saute until golden brown.
STEP 3.Add ginger-garlic paste and saute for a minute.
STEP 4.Add chopped tomatoes and cook until they turn soft.
STEP 5.Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
STEP 6.Add soya chunks and cook for a few minutes.
STEP 7.Add water, salt, and kasuri methi. Simmer for 10-15 minutes.
STEP 8.Add fresh cream and mix well. Cook for another 2-3 minutes.
STEP 9.Garnish with coriander leaves and serve hot with naan or rice.
Cooking Tips
Soak the soya chunks in hot water for 15-20 minutes before using.
You can add cashew paste for a richer and creamier gravy.
Adjust the spice levels according to your taste.
Storage and Serving
Soya Mughlai tastes best when served hot.
It pairs well with naan, roti, or rice.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition value
163
calories per serving
8 g Fat15 g Protein7 g Carbs11 g FiberOther
Current Totals
8 g Fat
15 g Protein
7 g Carbs
11 g Fiber
MacroNutrients
Carbs
7 g
Protein
15 g
Fiber
11 g
Fats
Fat
8 g
Vitamins & Minerals
Calcium
106 mg
Iron
5 mg
Vitamin A
604 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
141 mcg
Vitamin B12
0 mcg
Vitamin C
20 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
129 mg
Manganese
1 mg
Phosphorus
202 mg
Selenium
9 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
