Soya Chunks Sabzi (Recipe In Hindi) (Indian Style) - Easy & Delicious Recipe
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## Soya Chunks Sabzi (Recipe In Hindi) (Indian Style) – Easy & Delicious Recipe

Discover how to make a delicious and authentic ** Soya Chunks Sabzi (Recipe In Hindi)** with this easy-to-follow recipe. A traditional **Indian Lunch**, this dish is **High Protein Vegetarian** and perfect for any occasion.

**Yields:** 3 servings
**Prep time:** 10 minutes
**Cook time:** 20 minutes
**Total time:** 30 minutes

**Cuisine:** Indian
**Course:** Lunch
**Diet:** High Protein Vegetarian

### Ingredients for Soya Chunks Sabzi (Recipe In Hindi):

* 1 cup soy chunks
* 4 cups water – lukewarm
* 1 onion – chopped
* 1 tablespoon garlic – chopped
* 1 tablespoon ginger – thinly sliced
* 1 tomato – finely chopped
* 1 tablespoon red chili powder
* 1 / 2 tablespoons garam masala powder
* 1/2 tablespoon chaat masala powder
* salt – as per taste
* 1 teaspoon lemon juice – as per taste
* 3 tablespoons green coriander – chopped

### Step-by-Step Instructions to Make Soya Chunks Sabzi (Recipe In Hindi):

1. To make Soya Chunks vegetable, first of all, put Soya Chunks in hot water for 15 minutes.
2. Cut the sari vegetables in this middle.
3. Heat oil in a pan and add chopped onions.
4. Cook onion until it becomes soft.
5. Now add garlic, ginger and cook for 10 to 15 seconds.
6. After 10 to 15 seconds add green chilies and tomatoes.
7. After the tomatoes are soft, add red chili powder, garam masala powder and chaat masala powder.
8. Let it cook for 1 minute.
9. Drain water from soya chunks.
10. Press them and squeeze out the water that is in the chunks.
11. Put soya chunks in the pan and mix well.
12. Add salt and lemon juice, mix and turn off the gas.
13. Garnish with green coriander.
14. Serve the Soya Chunks vegetable along with Garlic Dal and Phulka for dinner.

### Tips for the Best Soya Chunks Sabzi (Recipe In Hindi):

* Always use the freshest ingredients available for the best flavor.
* Adjust the level of spices like chili powder to suit your personal taste.

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