Soya Mutter Ki Subzi

by Tarla Dalal

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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.

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Soya Mutter Ki Subzi recipe - How to make Soya Mutter Ki Subzi

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Strong Bones

Preparation time : 10 mins. Cooking Time: 40 mins. Total Time: 50 mins 2Serves 2.
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Ingredients

1/2 cup soya chunks (nuggets)
1/2 cup boiled green peas
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 tsp ginger-green chilli paste
1/2 tsp garlic (lehsun) paste
2 medium onions , chopped
2 tomatoes , finely chopped
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/4 cup curds (dahi)
2 tsp besan (Bengal gram flour)
2 tbsp milk
1/2 tsp sugar
2 tbsp oil
salt to taste

Method

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.

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