soya matar sabzi video by Tarla Dalal

soya matar sabzi video by Tarla Dalal Video by Tarla Dalal

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15 Mins

7 Mins

22 Mins

4.00 servings

salt to taste

For soya mutter ki subzi

To make soya matar ki sabzi, boil enough water in a deep pan, add little salt and soya chunks, boil them on a medium flame for 5 to 8 minutes.
Drain the soya chunks and gently press them to remove excess water from it. Keep aside.
Heat 1 tbsp oil in a broad non stick pan, add the boiled soya chunks.
Sauté it on a medium flame for 8 to 10 minutes until they turn light golden brown in colour. Remove in a plate and keep aside.
Heat 1 tbsp oil in the same broad non stick pan, add onions, garlic, ginger and green chillies. Sauté on a medium flame for 2 to 3 minutes.
Add the tomatoes and cook on a medium flame for 2 minutes, while stirring occasionally.
Remove in a plate and cool the mixture completely. Transfer it into a mixer jar along with coriander and ¼ cup water.
Blend into a smooth paste. Keep aside.
Heat the remaining oil in a deep non-stick pan, add bayleaf, cinnamon stick, peppercorns, cloves, black cardamom, green cardamom and cumin seeds.
When the seeds crackle, add turmeric powder, chilli powder, coriander cumin seeds powder, curd, garam masala and salt.
Mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
Add the prepared masala paste and cook on a medium flame for 4 to 5 minutes until the oil is released.
Add sauteed soya chunks, green peas, 1 cup hot water and salt to taste.
Mix well and cover and cook on a medium flame for 8 to 10 minutes, while stirring in between.
Serve soya matar ki sabzi hot garnished with coriander.