Soya Mutter ki Subzi
by Tarla Dalal
Added to 140 cookbooks
This recipe has been viewed 49204 times
A great way to sneak in protein and calcium packed soya nuggets in your diet.
- Cook the soya nuggets in hot salted water for about 20 minutes. Squeeze out the water and keep aside.
- Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the asafoetida, ginger-green chilli paste, garlic paste and onions and sauté till the onions turn translucent.
- 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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