Soya Mushroom Vegetable (less oil)
Soya Mushroom Vegetable is a classic Indian vegetable made with soya chunks, mushrooms, and a blend of aromatic spices. This recipe is high protein, vegetarian, gluten-free, and low-fat, making it an excellent option for people watching their fat intake. Green peas are a good source of protein, fiber, and other essential nutrients, while mushrooms are low in calories and high in antioxidants. This dish is a great way to incorporate protein and vegetables into your diet.
Allergen Information: Contains Mushroom
Nutrition Facts
Per serving
Energy
112 kcal
Protein
10 g
Carbs
13 g
Fat
2 g
Fiber
5 g
Ingredients
Onion Finely Chopped
0.5 medium cup (75g)
Chopped Tomato
1 small cup (100g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Cumin seeds
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Turmeric powder
0.25 tsp (1.25g)
Garam Masala
1 tsp (3g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Cumin Powder
0.5 tsp (1g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Soya chunks (Nutrela)
0.25 cup (50g)
Button Mushroom
0.5 cup, chopped (100g)
Instructions
Preparation
Wash and Soak the soya chunks in hot water for at least 30 minutes. Drain and squeeze excess water from the them.
slice and blanch the mushrooms.
Cooking Steps
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add coriander powder, cumin powder, garam masala, turmeric powder, and salt. Stir well.
Add sliced mushrooms and soaked soya chunks. Mix well, ensuring the vegetables and chunks are coated in the masala.
Cover the pan with a lid and let it cook for 10-12 minutes over medium heat until the vegetables are cooked through.
Garnish with fresh coriander leaves and serve hot.