Name: Soya Capsicum Dry
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Textured Soy Protein Chunks, mini chunks preferred, boiled and squeezed completely dry; 1 large Green Bell Pepper, cut into square dice; 1 large Onion, cut into squares, layers separated; 1 medium Tomato, pureed or very finely chopped; 1 tsp Ginger-Garlic Paste, fresh; 2 tbsp Cooking Oil, neutral oil; 1 tsp Cumin Seeds, jeera; ¼ tsp Ground Turmeric, haldi; ½ tsp Red Chilli Powder, adjust to taste; 1 tsp Ground Coriander, dhania; ½ tsp Garam Masala, for flavor; 1 tsp Salt, to taste; 2 tbsp Coriander Leaves, chopped

45 mintotal

30 min hands-on15 min hands-off

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Heat 1 tablespoon of oil in a wide pan. Add the squeezed dry soya chunks and roast them on medium heat for 3-4 minutes until lightly browned. Remove and set aside.
3–4 min
In the same pan, heat the remaining oil. Add cumin seeds and let them splutter.
Add the squared onions and capsicum. Stir-fry on medium-high heat for 2-3 minutes. We want them to remain crunchy.
2–3 min
Lower the heat, push the veggies to the side, and add the ginger garlic paste to the center. Sauté for a few seconds.
Add the tomato puree, turmeric, red chilli powder, coriander powder, and salt. Mix everything together and cook until the tomatoes reduce and lightly coat the veggies.
Add the roasted soya chunks back into the pan. Mix vigorously so the thick, semi-dry masala adheres to the chunks.
Cover and simmer on low heat for 3 minutes to allow the flavors to penetrate the soya. (Sprinkle a few drops of water only if it seems too dry).
3 min
Remove the lid, add garam masala, toss for 1 minute on high heat, and turn off the flame. Garnish with fresh coriander.
1 min

How to tell it's done

Crispy-edged, juicy soya nuggets paired with brightly colored, crunchy bell peppers in a sticky, savory dry coating.

Getting it right

Tip

Frying the boiled soya chunks separately before adding them to the masala gives them a satisfying, slightly chewy texture rather than a soft, spongy one.

What to serve it with

Perfect for kids' tiffins or a quick, high-protein weeknight dinner. Serve rolled inside a paratha or alongside Dal Chawal.

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Ingredients