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Tandoori Soy Chunks & Veggies with Cilantro Lime Rice
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Tandoori Soy Chunks & Veggies with Cilantro Lime Rice

Today, we are exploring a unique, "off beat" combination that has quickly become a gold standard for healthy, flavorful eating: Tandoori Soya Nuggets & Vegetables paired with Zesty Cilantro Lime Rice.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Servings: 4

Ingredients

  • The Protein Base:
  • 2 cups Soya Nuggets Soy Chunks
  • 1 tsp Salt for boiling
  • The Smoked Tandoori Sauce:
  • Blend: 3 Yellow Onions 10 Garlic cloves, 2-inch Ginger, 15 Cashews, 6 Dried Red Chilies, Cilantro stems.
  • Sauté: 1 tbsp Butter 1 tsp Oil, 1 tsp Cumin seeds, 1 tbsp Minced Garlic.
  • Seasoning: ¼ tsp Turmeric ½ tsp Red Chili powder, 1 tsp Honey, pinch of Black Salt, pinch of Roasted Fenugreek (Kasuri Methi), pinch of Garam Masala.
  • Veggies: 1 Green Bell Pepper diced, 1 Red Bell Pepper (diced), 1 small Onion (petals).
  • Zesty Cilantro Lime Rice:
  • 4 cups Cooked Basmati Rice
  • 1 tbsp Butter 1 tsp Dried Oregano, ½ tsp Red Chili flakes.
  • 1 tbsp Minced Garlic 1 medium Sliced Onion.
  • 1 handful Fresh Cilantro chopped, Zest and Juice of 1 Lime.

Instructions

  • Protein Preparation
  • Boil: Simmer soya nuggets in salted water for 5 minutes until doubled in size.
  • Squeeze: Rinse with cold water and squeeze firmly to remove excess moisture so they can absorb the sauce.
  • Tandoori Sauce & Smoking
  • Boil & Puree: Boil the sauce "Blend" ingredients in water for 12 minutes. Cool and blend into a silky paste.
  • Simmer: Sauté the sauce "Base" in butter/oil. Add the blended paste and seasonings. Simmer for 4 minutes.
  • The Smoke (Dhungar): Place a red-hot charcoal in a small bowl inside the sauce pot. Pour a drop of oil on the coal and cover with a lid for 2 minutes to infuse a tandoori-oven aroma.
  • Combine: Remove the coal. Add soya nuggets and veggies. Cook for 3 minutes until the sauce coats the nuggets perfectly.
  • Zesty Cilantro Lime Rice
  • Aromatics: Sauté garlic, oregano, chili flakes, and onions in butter until soft.
  • Citrus Infusion: Stir in fresh cilantro and the cooked rice.
  • The Zest: Grate the green lime zest over the rice and squeeze in the fresh juice.
  • Flash Fry: Toss on high heat for 2 minutes until every grain is fragrant and coated.