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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil in a pan. Add chopped garlic and sauté for a few seconds until fragrant.
Add soaked Nutrella soya chunks, salt, pepper, chilli powder, dhaniya powder, cumin powder, and paprika. Mix well and cook on medium flame for 5–10 minutes until nicely cooked. Switch off the heat and keep aside.
In a bowl, add whisked yogurt, salt, pepper, chilli powder, and garlic powder. Whisk well until smooth.
In a mixing bowl, add chopped cucumber, chopped onion, cherry tomatoes, and chopped coriander.
Pour in the prepared yogurt dressing and mix well.
Top the yogurt veggie mix with the cooked Nutrella.
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For a spicier kick, increase the amount of chilli powder.
You can substitute coriander with parsley if preferred.
Can I use a different type of yogurt?
Yes, you can use Greek yogurt for a thicker consistency.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days.
Can I add other vegetables?
Yes, feel free to add vegetables like bell peppers or carrots.
Is this salad suitable for vegans?
Use a plant-based yogurt to make it vegan-friendly.
What can I serve with this salad?
It can be served as a standalone dish or with a side of bread.
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