Name: Amritsari Street Style Soya Nutri
Prep time: 25 min
Cook time: 25 min
Total time: 70 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Textured Soy Protein Chunks, mini chunks preferred; ½ cup Textured Soy Protein Granules, adds texture to the gravy; 2 Tea Bag, black tea, used during boiling for color; 2 large Onion, very finely chopped; 3 medium Tomato, pureed; 1½ tbsp Ginger-Garlic Paste; 2 tbsp Chole Masala, crucial for authentic street flavor; 1 tsp Red Chilli Powder; 1 tbsp Ground Coriander; 3 tbsp Butter, divided; 2 tbsp Cooking Oil; 1 tsp Salt, to taste; 2 tbsp Coriander Leaves, finely chopped

1 hr 10 mintotal

50 min hands-on20 min hands-off

Prep 25 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

Heat the cooking oil and half of the butter in a heavy flat-bottomed iron pan (or kadai) over medium heat.
Add the finely chopped onions and sauté patiently until they are deeply browned and caramelized. This takes about 8-10 minutes and is essential for the rich gravy base.
8–10 min
Add the ginger garlic paste and cook for another minute until the raw aroma is gone.
Add the tomato puree along with the red chilli powder, coriander powder, chole masala, and salt. Cook until the tomatoes reduce completely and the oil/butter begins to separate from the masala.
Toss in the boiled, squeezed soya chunks and soya granules. Stir well, pressing them slightly into the masala so they absorb the flavors.
Add a splash of hot water (about half a cup) to adjust the consistency. Cover and simmer for 5-7 minutes on low heat, allowing the soya to soak up the dark, spiced gravy.
5–7 min
Remove the cover and cook on high heat for the last 2 minutes to thicken it to a semi-dry, lumpy consistency, typical of street food.
2 min
Turn off the heat. Top with the remaining butter and freshly chopped coriander before serving.

How to tell it's done

Soft, spongy soya chunks amidst a thick, dark, buttery, minced-meat-like (keema) textured gravy that is fiercely spiced.

Getting it right

Tip

Boiling soya in black tea water is the hallmark of Amritsari Nutri, providing it with an intensely dark, appetizing color similar to Amritsari Pindi Chole.

What to serve it with

Legendary when served with buttery, soft Amritsari Kulchas or crusty Pav buns, accompanied by tangy pickled onions.

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