Soya Malai
Tastes great with Tava Roti, Tandoori Roti and Naan Bread and also goes well with No Egg Wheat Gluten Bread.
Key Stats¶
16.57 Net Carbs per Serving
Cooking Time: 30 minutes
Serves: 4 portions
Type: Vegetarian
Category: Indian Curry
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Ingredients¶
S.No Ingredient Amount Step 1. Milk 1.5 cup Step 1 2 cup Step 8 2. Soya Chunks 1.5 cup Step 1 3. Ghee 3 tbsp Step 2 1 tablespoon Step 17 4. Black Cardamom 2 number Step 3 5. Green Cardamom 1 number Step 3 6. Cumin Seeds 1/2 tsp Step 3 7. Pink Himalayan Salt to taste 8. Ginger 1 tbsp(chopped) Step 6 9. Coriander Powder 1/2 tbsp Step 6 10. Cream 2 tbsp Step 9 1 tbsp Step 15 11. Green Chillies 2 medium Step 10 12. Almond Paste 3 tbsp Step 11 13. Cardamom Powder 1/4 tsp Step 15 14. Freshly Ground Black Pepper 1 tbsp Step 15 15. Dry Fenugreek Leaves 1 tsp Step 15 16. Red Chilli Powder 2.5 teaspoons Step 18
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Cookware¶
- Small Frying Pan
- Frying Pan
Edamam Link
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Milk - 1.5 CUP
Milk - 2 CUP
Soya Chunks - 1.5 CUP
Ghee - 3 TBSP
Ghee - 1 TABLESPOON
Black Cardamom - 2 NUMBER
Green Cardamom - 1 NUMBER
Cumin Seeds - 1/2 TSP
Pink Himalayan Salt - to taste
Ginger - 1 TBSP
Coriander Powder - 1/2 TBSP
Cream - 2 TBSP
Cream - 1 TBSP
Green Chillies - 2 MEDIUM
Almond Paste - 3 TBSP
Cardamom Powder - 1/4 TSP
Freshly Ground Black Pepper - 1 TBSP
Dry Fenugreek Leaves - 1 TSP
Red Chilli Powder - 2.5 TEASPOONS
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Steps¶
- Step 1: Boil
1.5 cup milk and soak1.5 cup soya chunks in the boiled milk for about 10 minutes - Step 2: Add
3 tbsp Ghee in a large frying pan. - Step 3: Once it’s hot, add
2 number Black Cardamom ,1 number Green cardamom ,1/2 tsp Cumin seeds and mix well. - Step 4: Separate the soaked soya chunks from the milk and add them to the frying pan.
- Step 5: Now add
Pink Himalayan Salt (to taste) and sauté well. - Step 6: Add
1 tbsp(chopped) Ginger ,1/2 tbsp Coriander powder . - Step 7: Sauté for 1-2 minutes.
- Step 8: Add
2 cup milk to the milk in which soya chunks were soaked. - Step 9: Mix
2 tbsp Cream to the milk. - Step 10: Make cuts in
2 medium Green Chillies . - Step 11: Add milk,
3 tbsp Almond paste , green chillies to the frying pan - Step 12: Cook till the milk comes to boil .
- Step 13: Once the milk has boiled and is coming up, lower the heat and close the lid.
- Step 14: Keep opening and stirring every 3 minutes to ensure milk is not getting burnt or getting stuck to vessel.
- Step 15: After the milk has lost water and become a bit thicker, add
1/4 tsp Cardamom powder ,1 tbsp freshly ground black pepper ,1 tsp Dry fenugreek leaves and1 tbsp Cream . - Step 16: Leave it on low heat for another 5 minutes but keep stirring.
- Step 17: For the tempering, in a small frying pan add
1 tablespoon ghee - Step 18: Put it on high heat and add
2.5 teaspoons red chilli powder - Step 19: Give it 20 seconds before taking the small frying pan off from heat immediately.
- Step 20: Add it on top while serving.
- Step 1: Boil
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Process¶
Nutrition Info¶
Nutrition Labels¶
Scroll to see nutrition facts for different servings and weights for this recipe.
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Net Carbs in each Ingredient¶
Ingredient Qty in recipe Net Carbs (gms) Qty in gms Source MILK 1.5 CUP 17.28 360 Nutritionix SOYA CHUNKS 1.5 CUP 8.5 360 Nutritionix GHEE 3 TBSP 0 45 Nutritionix BLACK CARDAMOM 2 NUMBER 0 0 Nutritionix GREEN CARDAMOM 1 NUMBER 0 0 Nutritionix CUMIN SEEDS 1/2 TSP 0.84 2.5 Nutritionix PINK HIMALAYAN SALT TO TASTE 0 0 Nutritionix GINGER 1 TBSP 1.22 15 UKDB CORIANDER POWDER 1/2 TBSP 3.13 7.5 Nutritionix MILK 2 CUP 23.04 480 Nutritionix CREAM 2 TBSP 0.82 30 Nutritionix GREEN CHILLIES 2 MEDIUM 0 0 Nutritionix ALMOND PASTE 3 TBSP 2.38 45 UKDB CARDAMOM POWDER 1/4 TSP 0.51 1.25 Nutritionix FRESHLY GROUND BLACK PEPPER 1 TBSP 5.8 15 Nutritionix DRY FENUGREEK LEAVES 1 TSP 0.24 5 UKDB DRY FENUGREEK LEAVES 1 TSP 0.24 5 UKDB CREAM 1 TBSP 0.41 15 Nutritionix GHEE 1 TABLESPOON 0 15 Nutritionix RED CHILLI POWDER 2.5 TEASPOONS 1.86 12.5 Nutritionix
Cooklang¶
Recipe in Cooklang
>> Serving Size: 4 portions
>> Cooking Time: 30 minutes
>> Category: Indian Curry
>> Type: Vegetarian
Boil @milk{1.5%cup} and soak @soya chunks{1.5%cup} in the boiled milk for about ~{10%minutes}
Add @Ghee{3%tbsp} in a large #frying pan{}.
Once it’s hot, add @Black Cardamom{2}, @Green cardamom{1}, @Cumin seeds{1/2%tsp} and mix well.
Separate the soaked soya chunks from the milk and add them to the #frying pan{}.
Now add @Pink Himalayan Salt{to taste} and sauté well.
Add @Ginger{1%tbsp(chopped)}, @Coriander powder{1/2%tbsp}.
Sauté for ~{1-2%minutes}.
Add @milk{2%cup} to the milk in which soya chunks were soaked.
Mix @Cream{2%tbsp} to the milk.
Make cuts in @Green Chillies{2%medium}.
Add milk, @Almond paste{3%tbsp}, green chillies to the #frying pan{}
Cook till the milk comes to boil .
Once the milk has boiled and is coming up, lower the heat and close the lid.
Keep opening and stirring every 3 minutes to ensure milk is not getting burnt or getting stuck to vessel.
After the milk has lost water and become a bit thicker, add @Cardamom powder{1/4%tsp}, @freshly ground black pepper{1%tbsp}, @Dry fenugreek leaves{1%tsp} and @Cream{1%tbsp}.
Leave it on low heat for another ~{5%minutes} but keep stirring.
For the tempering, in a #small frying pan{} add @ghee{1%tablespoon}
Put it on high heat and add @red chilli powder{2.5%teaspoons}
Give it ~{20%seconds} before taking the #small frying pan{} off from heat immediately.
Add it on top while serving.