Soya Methi Stir Fry

Prep Time 35

Cook Time 35

Course Breakfast, dinner|lunch

Servings 4

Calories 204 kcal

2 cup Soya chunks
Fenugreek Leaves washed and chopped-1 cup
1 Onion, large finely chopped
3-4 Garlic cloves chopped
1 tsp Ginger grated
1 tbsp Fresh coconut grated
½ tsp Flax seeds
½ tsp Cumin seeds/Jeera
1 tsp Red Chilli powder adjustable
½ tsp Turmeric powder/Haldi
1 tsp Garam masala powder
Lemon juice-to taste
Oil for cooking
Salt to taste
*To enhance the flavour of the dish 2 tsp of kasuri methi can be added with fenugreek leaves.
*Can substitute paneer instead of soya chunks

Soak the soya nuggets in warm water for 10 minutes, then drain out the excess water and set aside.
In a pan, heat the oil, then add the flax seeds and cumin seeds and let them sputter.
Toss in the chopped onions and fenugreek leaves and stir well to incorporate.
Stir in the red chilli powder, turmeric powder, and garam masala powder until thoroughly combined. Cover and cook for 3-5 minutes.
Combine the drained soya chunks and grated coconut and mix well.
Add water to achieve the required consistency, reduce the heat, cover, and cook for 2-3 minutes.
Remove from the heat, stir in the lemon juice, and serve immediately with your favourite millet chapati.

Highlights

Soya chunks helps maintain strong bones by being high in minerals, calcium, magnesium, zinc, copper, selenium, and vitamin.
Flax seeds are high in immune-boosting and brain-protecting omega 3 fatty acids, which enhance the quality of this simple and healthy meal.
The high soluble fibre content of fenugreek leaves slows digestion and glucose absorption, resulting in a slower rate of digestion.
Manganese and antioxidants in coconut may aid to improve your immune system and reduce inflammation.

NUTRIENT VALUES PER SERVING