Soya Mutter Ki Subzi
by Tarla Dalal
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Added to 92 cookbooks
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Soyabean nuggets and green peas simmered in a tangy gravy. Soyabean nuggets are processed from soyabeans to make them more digestible and palatable. They are a very rich source of vegetarian protein and Vitamin B12. This subzi is good for your preconception period and also throughout your pregnancy as the energy, protein and vitamin A content of the recipe are good.
- Cook the soya nuggets in hot salted water for about 20 minutes. Drain and keep aside.
- Heat the oil and add the cumin seeds. When they crackle, add the asafoetida, ginger-green chilli paste, garlic paste and onions and sauté till the onions are translucent. Add a tablespoon water if you find the masala burning.
- Add the tomatoes, turmeric powder, chilli powder and coriander powder and cook on a slow flame for about 5 to 10 minutes.
- Mix the curds, gram flour, milk and ¾ cup of water and add to the onion-tomato gravy.
- Add the soya nuggets, green peas, sugar and salt and simmer for 2 more minutes.
- Serve hot.
- You can use mushrooms or paneer instead of the soya nuggets as a variation.
Nutrient values (Abbrv) per serving
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