RECIPE: SOYA MATAR (Courtesy of Chef Sanjyot Kheer from YFL)
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Prep time: 15 mins | Cooking time: 35 mins | Serves: 6
Ingredients:
- Boiling water
- Soya chunks 1 cup
- Salt to taste
- Oil 2 tbsp
- Cumin seeds (Jeera) 1 tsp
- Ginger garlic paste 1 tbsp
- Onions 4-5 medium size (chopped)
- Turmeric ½ tsp
- Tomatoes 5-6 medium size (chopped)
- Besan 1 tbsp
- Red chilli powder 1 tbsp
- Coriander powder 1 tbsp
- Jeera powder 1 tsp
- Amchur powder 1 tsp
- Green chillies 3-4 nos. (slit)
- Ginger (1-inch julienne)
- Green peas 1 cup
- Hot water 500 ml
- Garam masala 1 tsp
- Kasuri methi 1 tsp
- Fresh coriander 1 tbsp
Method:
- Boil the soya chunks for 2-3 minutes, strain and rinse thoroughly with fresh cold water. Squeeze out the excess water and keep aside.
- Heat oil in a wok add cumin seeds and ginger garlic paste, sauté for 1-2 minutes.
- Add onions and cook until they are golden brown. Add turmeric powder and cook for a minute.
- Add tomatoes and salt, cook until it becomes mushy and leaves oil.
- Add the powdered spices and cook for 1-2 minutes, add some water if the masala gets too dry.
- Cook further for 2-3 minutes.
- Add slit green chillies, ginger, green peas, and boiled soya chunks, mix well and cook for 2-3 minutes.
- Add hot water and salt, bring it to a boil, cover and cook for 8-10 mins
- Add garam masala, kasuri methi and freshly chopped coriander leaves. Mix well
- Serve hot with paratha roti or rice.
