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Soya Malai

#Indian   #Curry   #Dinner   #Lunch  

Table of Content

Tastes great with Tava Roti, Tandoori Roti and Naan Bread and also goes well with No Egg Wheat Gluten Bread.

  • Key Stats

    30 minutes, 4 portions, Type: 🥬, Category: Indian Curry, Net Carbs per serving: 32.74 , Total Net Carbs: 130.98

  • Ingredients

    1. Milk:
    - 1.5 cup
    - 2 cup
2. Soya Chunks: 1.5 cup
3. Ghee:
    - 3 tbsp
    - 1 tablespoon
4. Black Cardamom: 2 
5. Green Cardamom: 1 
6. Cumin Seeds: 1/2 tsp
7. Pink Himalayan Salt: to taste 
8. Ginger: 1 tbsp chopped
9. Coriander Powder: 1/2 tbsp
10. Cream:
    - 2 tbsp
    - 1 tbsp
11. Green Chillies: 2 medium
12. Almond Paste: 3 tbsp
13. Cardamom Powder: 1/4 tsp
14. Freshly Ground Black Pepper: 1 tbsp
15. Dry Fenugreek Leaves: 1 tsp
16. Red Chilli Powder: 2.5 teaspoons

  • Cookwares

    1. Frying Pan
    2. Small Frying Pan

  • Steps

    • 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 gingerGinger (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.

  • Process

    BOIL MILK (1.5 CUP) AND SOAK SOYA CHUNKS (1.5 CUP)IN THE BOILED MILK FOR ABOUT 10 MINUTESADD GHEE (3 TBSP) IN A LARGE FRYING PAN.ONCE IT’S HOT, ADD BLACK CARDAMOM (2), GREENCARDAMOM (1), CUMIN SEEDS (1/2 TSP) AND MIX WELL.SEPARATE THE SOAKED SOYA CHUNKS FROM THE MILK ANDADD THEM TO THE FRYING PAN.NOW ADD PINK HIMALAYAN SALT (TO TASTE) AND SAUTÉWELL.ADD GINGERGINGER (1 TBSP CHOPPED), CORIANDERPOWDER (1/2 TBSP).SAUTÉ FOR 1-2 MINUTES.ADD MILK (2 CUP) TO THE MILK IN WHICH SOYA CHUNKSWERE SOAKED.MIX CREAM (2 TBSP) TO THE MILK.MAKE CUTS IN GREEN CHILLIES (2 MEDIUM).ADD MILK, ALMOND PASTE (3 TBSP), GREEN CHILLIES TOTHE FRYING PANCOOK TILL THE MILK COMES TO BOIL .ONCE THE MILK HAS BOILED AND IS COMING UP, LOWERTHE HEAT AND CLOSE THE LID.KEEP OPENING AND STIRRING EVERY 3 MINUTES TOENSURE MILK IS NOT GETTING BURNT OR GETTING STUCKTO VESSEL.AFTER THE MILK HAS LOST WATER AND BECOME A BITTHICKER, ADD CARDAMOM POWDER (1/4 TSP), FRESHLYGROUND BLACK PEPPER (1 TBSP), DRY FENUGREEK LEAVES(1 TSP) AND CREAM (1 TBSP).LEAVE IT ON LOW HEAT FOR ANOTHER 5 MINUTES BUTKEEP STIRRING.FOR THE TEMPERING, IN A SMALL FRYING PAN ADD GHEE(1 TABLESPOON)PUT IT ON HIGH HEAT AND ADD RED CHILLI POWDER (2.5TEASPOONS)GIVE IT 20 SECONDS BEFORE TAKING THE SMALL FRYINGPAN OFF FROM HEAT IMMEDIATELY.ADD IT ON TOP WHILE SERVING.

Nutritional Info

Calculated Net Carb Info (Total Net Carbs for entire dish: 130.98)
Ingredient Amount Recipe Unit Conversion Factor Amount used in Recipe(gms) Net_carb/100gms Source Calculated Net Carb in recipe
Milk 1.5 CUP 240.0 360.0 5.0 LABEL 18.0
Milk 2 CUP 240.0 480.0 5.0 LABEL 24.0
Soya Chunks 1.5 CUP 240.0 360.0 23.0 LABEL 82.8
Ghee 3 TBSP 15.0 45.0 0.0 NCCDB 0.0
Ghee 1 TABLESPOON 15.0 15.0 0.0 NCCDB 0.0
Black Cardamom 2 0.0 0.0 0.0 UKDB 0.0
Green Cardamom 1 0.0 0.0 0.0 UKDB 0.0
Cumin Seeds 1/2 TSP 5.0 2.5 0.0 UKDB 0.0
Pink Himalayan Salt to taste 0.0 0.0 0.0 NCCDB 0.0
Ginger 1 TBSP CHOPPED 0.0 0.0 8.1 UKDB 0.0
Coriander Powder 1/2 TBSP 15.0 7.5 20.0 NCCDB 1.5
Cream 2 TBSP 15.0 30.0 3.5 LABEL 1.05
Cream 1 TBSP 15.0 15.0 3.5 LABEL 0.52
Green Chillies 2 MEDIUM 0.0 0.0 0.7 UKDB 0.0
Almond Paste 3 TBSP 15.0 45.0 5.3 LABEL 2.38
Cardamom Powder 1/4 TSP 5.0 1.25 0.0 UKDB 0.0
Freshly Ground Black Pepper 1 TBSP 15.0 15.0 2.5 LABEL 0.38
Dry Fenugreek Leaves 1 TSP 5.0 5.0 7.0 LABEL 0.35
Red Chilli Powder 2.5 TEASPOONS 5.0 12.5 0.0 UKDB 0.0
Grand Total - - - - - - 130.98
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@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.

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