Recipe video · 0:39
How to Make Soya Afghani
This comforting North Indian dish features tender soya chunks simmered in a creamy, nut-based gravy without using any dairy cream. It is a wholesome everyday choice that incorporates plant-based protein and healthy fats into your meal.
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What's in the video
60 min · serves 4 · Medium · Vegetarian
- Prepare Soya Chunks. Boil 2 cups of soya chunks in water for 5 minutes until soft, then drain and squeeze out all excess water.
- Make Nut Paste. Blend the ¼ cup soaked cashews and ¼ cup soaked peanuts with 2-3 tbsp of water on high speed for about 2 minutes.
- Sauté Vegetables. Add the chopped medium onion and medium capsicum, sautéing for about 4 minutes until the onions turn translucent and the capsicum is tender-crisp at the edges.
- Cook the Gravy. In the same kadai, pour in the nut paste and cook on medium-low heat for 3-4 minutes until it bubbles and thickens.
- Finish and Serve. Add the sautéed vegetables back into the kadai, sprinkle with 1 tsp garam masala, and stir on low heat for 1 minute to combine.
Per serving: 157 kcal, 4 g protein, 8 g carbs, 13 g fat, calculated from measured ingredient weights.
Tip: Soaking the cashews and peanuts in warm water for 30 minutes makes them easier to blend into a smooth paste.
