#PR26 A delicious fusion-style soya dish where crispy, spice-coated soya chunks are simmered in a creamy garlic, green chilli and herb sauce. The tangy lemon element brightens the rich garlic-butter flavour, while oats flour gives the sauce a naturally creamy texture. It can be enjoyed as a starter, snack, side dish or even a protein-rich meal with roti, paratha or toasted bread.
Boil the soya: Add soya chunks to boiling water along with salt and ginger-garlic paste. Boil for a few minutes until the chunks become soft.
Rinse and squeeze: Drain the soya chunks, rinse thoroughly with clean water and squeeze them gently to remove excess water.
Coat with spices: Add salt, red chilli powder, turmeric powder, coriander-cumin powder and rice flour. Mix thoroughly so that every soya chunk is evenly coated. Keep aside for a few minutes.
Sauté the soya: Heat a little oil in a pan. Add the coated soya chunks and sauté until lightly golden and nicely roasted. Remove and keep aside.
Prepare the garlic base: In the same pan, heat butter and a little oil. Add finely chopped garlic and green chillies. Sauté until fragrant.
Add coriander: Add chopped coriander and sauté for a few seconds.
Season: Add salt and black pepper powder and mix well.
Add the sautéed soya chunks to the creamy sauce. Mix well and cook for a few minutes, allowing the sauce and spices to coat and infuse into the soya.
Switch off the flame and add fresh lemon juice. Mix well.
Garnish with fresh coriander and serve immediately.
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