7 mins
Vegan
Broccoli Manchurian
Chinese
ChineseChinese • Sides
Soya Chilli by Namita Satheesh
18 mins
4 servings
Cooked 300+ times recently
Vegan
★ 4.3
Ingredients
- 45 g Soya Chunks (soaked in hot water and squeezed)
- 5 cloves Garlic (peeled)
- 3 g Ginger (peeled)
- 2 Dried Red Chillies (stems removed)
- 3.5 tbsp Refined Oil (divided usage)
- 0.5 tbsp Dark Soy Sauce
- 0.5 tsp Tomato Ketchup
- 0.25 tsp Schezwan Chutney
- 0.25 tsp Kashmiri Mirch
- 0.25 tsp Turmeric
- 30 ml Water
- 1 Onion (cubed)
- 0.5 Capsicum (cubed)
- Salt (to taste)
Instructions
Vegetarian and high protein version of the traditional Mughlai dish, best had with pav, naan or parathas
Add aromatics
Add peeled garlic, ginger, and dried red chillies to The Upliance jar.
Process base
The device will now cut the aromatics for 10 seconds. Afterward, add sauces, spices, 30ml water, and initial oil as prompted.
Cook Soya Chilli
Add onions, capsicum, remaining oil, and squeezed soya chunks to the jar. The device will cook the mixture on low heat (<100°C) for approximately 13 minutes with automatic stirring.
Serve
The dish is ready. Garnish with Kasoori Methi if desired and serve hot.
Why this recipe works better with Upliance
No Chopping
Skip the knife work. Add the ingredients and let Upliance handle the rest.
Automatic Stirring
No more standing over the stove. Upliance stirs your dish perfectly.
Precise Temperature at 120°C
Holds the exact heat needed for perfect cooking without scorching.
Nutritional Information
220
Calories
13g
Carbs
10g
Protein
14g
Fat
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