Soya Mutter Pasanda
by Tarla Dalal
Added to 129 cookbooks
This recipe has been viewed 50184 times
A scrumptious subzi that is also very simple to make! Green peas and soya chunks come together in an all-new style! Most of the preparations can be done well in advance, so you can whip this dish together in a jiffy! Boiled onion paste and tomato puree can be made and stored in the refrigerator to be used as required. Boiled onion paste imparts a good flavour and reduces the cooking time. A dash of cream adds a royal touch; feel free to add 2 to 3 tablespoons if you want it richer! Relish with roti or steaming hot rice.
- Heat the soya oil in a kadhai and add the cumin seeds.
- When the seeds crackle, add the ginger-garlic paste and boiled onion paste and sauté till it turns golden brown in colour.
- Lower the flame, add the tomato purée and sauté till the mixture leaves oil.
- Add the turmeric powder, chilli powder, garam masala, sugar, salt and 2 tablespoons water and simmer for another 5 to 7 minutes while stirring continuously.
- Add the green peas and soya chunks, mix well and cook for another 5 minutes.
- Add the cream and mix well.
- Serve hot garnished with coriander.
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