Amritsari Nutri Kulcha Recipe | Street Style Soya Bhuna Masala | | Chef Sanjyot Keer

Full written recipe Nutri kulcha Prep time: 20-25 minutes Cooking time: 35-40 minutes Serves: 5-6 people Nutri gravy Ingredients: • Boiling water • Tea bag 1 no. / tea powder 2 tsp • Salt to taste • Sugar 1 tsp • Soya chunks 150 grams • Soya granules 50 grams (optional) Tomato puree: • Tamatar (tomatoes) - 4-5 medium sized (diced) • Hari mirchi (green chillies) - 3-4 nos. • Adrak (ginger) - 1 inch • Hare dhaniye ke danthal (coriander stems) - 2 tbsp Gravy: • Oil - 3 tbsp ghee - 2 tbsp • Jeera (cumin seeds) - 1 tsp • Choti elaichi (green cardamom) - 2-3 pods • Badi elaichi (black cardamom) - 1 no. • Laung (cloves) - 2-3 nos. • Sabut kaali mirch (black pepper) - 1 tbsp • Tej patta (bay leaf) - 1-2 no. • Dalchini (cinnamon) - 1 inch • Onions - 4-5 medium sized (chopped) • Fried onions ½ cup • Water as required • Ginger garlic paste 3 tbsp • Kashmiri red chilli powder 2 tbsp • Teekhi lal mirch (spicy red chilli) powder - 1 tbsp • Jeera (cumin powder - 1 tbsp • Dhaniya (coriander) - 3 tbsp • Haldi (turmeric) - 1 tsp • Anardana - 2 tbsp • Kasuri methi - 1.5 tbsp • Hot water as required • Salt to taste • Spinach 3/4th cup (chopped) (completely optional) • Dark soy sauce - 1 tbsp • Red chilli sauce - 1 tbsp • Shimla mirchi (capsicum) - 2 medium sized (chopped) • Adrak (ginger) -1 inch (julienned) • Hari mirchi (green chillies) - 2-3 no. (slit) • Kasuri methi - 1 tsp • Garam masala - 1 tsp • Salt to taste • Lemon juice - 1 tsp • Fresh coriander leaves as required Method: • Set water for boiling, add tea bag, salt, sugar, soya chunks and granules, stir and cook for 6-7 minutes. I've used tea bag, if in case you don’t have tea bag, then you can simply tie tea powder in a muslin cloth and leave it in the water. • Once the soya is cooked use a sieve to strain the water, further rinse with fresh water. • Now, use a spatula and press to remove excess water. You can also use a cloth to squeeze out the water efficiently. • Add all the ingredients of the tomato puree in grinding jar, and grind to make a fine puree. Keep it aside to be used later. • Set a wok on medium heat, add oil and the whole spices, along with onions, stir and cook until the onions are golden brown in colour. • Separately, add fried onions and little water in a grinding jar and make fine paste. Keep aside for now. • As the onions turn light golden brown in colour, add the ginger garlic paste, stir & cook for 4-5 minutes on medium flame. • Now, lower the flame and add kashmiri red chilli powder, stir once and further add the remaining powdered spices, stir once and add 300-400 ml hot water & grinded brown paste, stir & cook until the ghee separates & the masala is cooked really well. • Now, add the prepared tomato puree, salt to taste and cook for 7-8 minutes on medium flame. • Further add spinach, stir & cook for 4-5 minutes, further add the cooked soya chunks & granules, stir & cook for 3-4 minutes. • Add additional 500 ml hot water, dark soy sauce & red chilli sauce & stir well, cover & cook for 202-5 minutes on very low flame, do stir in intervals. • Further add capsicum, ginger, green chillies, kasuri methi & garam masala, stir & cook for 3-4 minutes on medium high flame. • Check for the seasoning and adjust accordingly, add lemon juice and finish with freshly chopped coriander leaves, nutri gravy is ready. Makes sure to give a tadka before serving. Assembly Ingredients: • Butter as required • Green chillies 3-4 nos. (slit/chopped) • Pyaaz ke lacche (1/3rd cup) • Capsicum (julienned) (1/3rd cup) • Carrots (julienned) (1/3rd cup) • Prepared nutri gravy • Kulcha as required • Fresh coriander Method: • To give the final tadka before serving, set a pan on medium heat, add butter, green chillies, pyaaz ke lacche, capsicum & carrots, stir & cook briefly on high flame, add the prepared nutri gravy, stir & cook on high flame while breaking down the bigger nutri chunks, finish by adding freshly chopped coriander leaves, you can also give the tadka in batches and adjust the quantity of carrots, capsicum, green chillies as required. • Toast the kulchas as well in the same tawa so the kulchas also somewhere get the gravy flavour over it, use butter to toast them, if you're having a big tawa, then you can scrape off the nutri gravy on the edges of the tawa and toast the pav in the centre as it gets the flavour of the nutri gravy. • Your Amritsari style nutri kulcha is ready, serve hot with some onion rings on side and some red and green spicy chutney. Green Chutney Link - Red Chutney Link - #YFL #SanjyotKeer #NutriKulcha The Music I use in All my videos - (Best for independent creators) Follow us on all platforms: Facebook - Instagram - Follow my personal handles here: (Chef Sanjyot Keer) Facebook - ​​​​​​​​​ Instagram - Twitter -