• Soya oil -2 tsp
  • Ginger-garlic (adrak-lehsun) paste-1 tsp
  • Chopped onions-1/4 cup
  • Finely chopped green chillies-1 tsp
  • Fresh tomato puree-4 tbsp
  • Turmeric powder (Haldi)- 1/4 tsp
  • Chilli powder-1/2 tsp
  • Coriander-cumin seeds (dhania-jeera) powder-1 tsp
  • Sugar-1/2 tsp
  • Salt to taste
  • Soaked and roughly chopped soya nuggets-1/2 cup
  • Chopped and boiled mixed vegetables (carrots, French beans, cauliflower, green peas etc.)- 1/2 cup
  • Low-fat milk (99.7% fat-free, readily available in the market) – 4 tbsp
  • Low-fat cream optional -1 tbsp
  • Chopped coriander (dhania) for garnishing-2 tbsp


  • Heat the soya oil in a non-stick kadhai, add the ginger-garlic paste, onions and green chillies and sauté till the onions turn golden brown in colour.
  • Add the tomato purée, turmeric powder, chilli powder, coriander-cumin seeds powder, sugar and salt, mix well and cook till the soya oil separates from the gravy.
  • Add the soya chunks and mixed vegetables, mix well and simmer for a few minutes.
  • Add the milk and cream, mix well and cook for another minute.
  • Serve hot garnished with coriander.

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