RECIPES
Crafting Future Structures with a Taste of Goldiee
Soya Chole Masala bursting with bold, authentic flavors
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For the high-protein base, boil the soya chunks until plump, squeeze out the excess water completely, and set aside. Ensure your chickpeas are soaked overnight and pressure-cooked until completely soft.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings
3
Diet
veg
Cuisine
North Indian (Punjabi)
Ingredients
- 1 cup boiled chickpeas + 1 cup prepped soya chunks
- 2 tbsp Oil
- 1 cup onion-tomato mixture
- 1 tbsp ginger-garlic paste
- 2 tsp Goldiee Chole Masala
- ½ tsp Goldiee Turmeric powder
- Salt to taste
List of Ingredients for tempering
1 tbsp Ghee, ½ tsp cumin seeds, 2 slit green chillies
List of Ingredients for Garnish
Finely chopped coriander leaves, onion rings, and a slice of lemon
Instructions
- Heat oil in a pan, add cumin seeds and green chillies. Add the chopped onions and sauté until golden brown.
- Add the ginger-garlic paste and cook for 1 minute, then pour in the fresh tomato puree. Cook until oil begins to separate from the sides.
- Add Goldiee chole masala, turmeric powder, and salt. Mix thoroughly for a few seconds.
- Fold in the boiled chickpeas and squeezed soya chunks. Stir well so they absorb the spice mix.
- Pour in 1 cup of water (use the chickpea boiling water for extra flavor), bring to a boil, then cover and simmer on low heat for 10-12 minutes until the gravy thickens.
- Garnish with fresh coriander leaves and serve warm.
15 Mins
