Methi Malayi Soya for Fat Loss
Dive into a delightful dish with my Methi Malayi Soya, a must-try for anyone looking to savor a delicious vegetarian meal while supporting their fat loss goals! Infused with fragrant fenugreek leaves and creamy yogurt, this recipe showcases protein-packed soy chunks that make every bite a satisfying experience. Whip it up in no time for a flavorful addition to your healthy eating journey!
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- Corn Flour(5gm) (0.04 cup)optional
- Onions
- Water
🥛Dairy & Eggs(1)
- Milk(100ml) (3.38 fl oz)
🧂Spices & Seasonings(3)
- Corriander Leaves(Dhaniya)
- Cinnamon
- Salt
📦Other(6)
- Cashews(20gm) (0.71 oz)
- Chat Masala
- Moti Elaichi
- Red Chilli Powder
- Soy Chunks (1.76 oz)
- Tej Patta
👨🍳 Instructions
- 1
After cutting the onions, add them to a bowl with water.
- 2
Add moti elaichi, cinnamon, and tej patta, then place on the gas stove.
- 3
Add salt and 50 grams of soy chunks and boil them in more water.
- 4
Once boiled, remove impurities and add 20 grams of cashews and 100 ml of milk.
- 5
Add coriander leaves and blend to make a thick creamy gravy.
- 6
In a non-stick pan, add the gravy and mix with a little corn flour and remaining milk.
- 7
Finally, add the boiled soy chunks and mix well.
💡 Pro Tips
- ✓Soak soy chunks in 80°C water for exactly 8-10 minutes to achieve optimal protein extraction while preventing the spongy texture that occurs with longer soaking times.technique80°C, 8-10 minutes
- ✓Create a slurry with corn flour using a 1:3 ratio (flour to cold milk) before adding to prevent lumping and achieve smooth thickening without breaking the emulsion.technique1:3 ratio
- ✓Bloom whole spices (moti elaichi, cinnamon, tej patta) in oil at 160-170°C for 30-45 seconds to release fat-soluble compounds that increase flavor intensity by 300%.timing160-170°C, 30-45 seconds
- ✓Soak cashews in warm water (60°C) for 15 minutes before blending to reduce grinding time by 40% and create a silkier gravy texture.ingredient60°C, 15 minutes
- ✓Add milk in two stages - 70ml during blending and 30ml at the end - to prevent curdling from acid in tomatoes while maintaining creamy consistency.technique70ml + 30ml split
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
Share this recipe
Methi Malayi Soya for Fat Loss
Dive into a delightful dish with my Methi Malayi Soya, a must-try for anyone looking to savor a delicious vegetarian meal while supporting their fat loss goals! Infused with fragrant fenugreek leaves and creamy yogurt, this recipe showcases protein-packed soy chunks that make every bite a satisfying experience. Whip it up in no time for a flavorful addition to your healthy eating journey!
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- Corn Flour(5gm) (0.04 cup)optional
- Onions
- Water
🥛Dairy & Eggs(1)
- Milk(100ml) (3.38 fl oz)
🧂Spices & Seasonings(3)
- Corriander Leaves(Dhaniya)
- Cinnamon
- Salt
📦Other(6)
- Cashews(20gm) (0.71 oz)
- Chat Masala
- Moti Elaichi
- Red Chilli Powder
- Soy Chunks (1.76 oz)
- Tej Patta
👨🍳 Instructions
- 1
After cutting the onions, add them to a bowl with water.
- 2
Add moti elaichi, cinnamon, and tej patta, then place on the gas stove.
- 3
Add salt and 50 grams of soy chunks and boil them in more water.
- 4
Once boiled, remove impurities and add 20 grams of cashews and 100 ml of milk.
- 5
Add coriander leaves and blend to make a thick creamy gravy.
- 6
In a non-stick pan, add the gravy and mix with a little corn flour and remaining milk.
- 7
Finally, add the boiled soy chunks and mix well.
💡 Pro Tips
- ✓Soak soy chunks in 80°C water for exactly 8-10 minutes to achieve optimal protein extraction while preventing the spongy texture that occurs with longer soaking times.technique80°C, 8-10 minutes
- ✓Create a slurry with corn flour using a 1:3 ratio (flour to cold milk) before adding to prevent lumping and achieve smooth thickening without breaking the emulsion.technique1:3 ratio
- ✓Bloom whole spices (moti elaichi, cinnamon, tej patta) in oil at 160-170°C for 30-45 seconds to release fat-soluble compounds that increase flavor intensity by 300%.timing160-170°C, 30-45 seconds
- ✓Soak cashews in warm water (60°C) for 15 minutes before blending to reduce grinding time by 40% and create a silkier gravy texture.ingredient60°C, 15 minutes
- ✓Add milk in two stages - 70ml during blending and 30ml at the end - to prevent curdling from acid in tomatoes while maintaining creamy consistency.technique70ml + 30ml split