Boil soya nuggets in salted water for 10 minutes.

Drain and mix boiled soya nuggets with cornflour and pepper.

Sauté the soya nuggets in butter for 1 minute.

If using ready-to-use Manchurian mix, combine with water and simmer until slightly thick.

Add sautéed soya nuggets, chopped garlic stem, cheese spread, and green chilli to the gravy.

Stir lightly and add grated Amul cheese cube.

Turn off the heat.

Add chopped garlic just before serving and mix.

Garnish with garlic stem and grated cheese.

If not using ready-to-use Manchurian mix, melt butter and sauté capsicum, carrots, cabbage, and spring onion for 30 seconds.

Add ginger-garlic paste and mix.

Add soya sauce, Chinese salt (Aginomoto), and vinegar and stir.

Add 1 1/2 cups of water and bring to a boil, then reduce heat.

Mix cornflour with 1/2 cup of water in a bowl.

Add cornflour mixture to the veggie mix and stir until the gravy thickens.

Follow steps for adding sautéed soya nuggets, cheese, and garnishing.