Soya Matar Sabji Recipe - How to make dry Soya Matar Sabzi
Try making this easy yet scrumptious soya chunks peas curry prepared with soyabean chunks, fresh green peas and roasted tomato-ginger masala. This curry can be served with chapatti or rice. Soya chunks peas curry full of Protein, Iron, Calcium can be packed in tiffin for kids along with paranthas.
हिन्दी में पढिये : Soya Matar Sabji Recipe - How to make dry Soya Matar Sabzi
Ingredients for Soya Matar Sabji Recipe
- Soyabeans chunks - 1 cup
- Green peas - 1 cup
- Tomato - 3 (200 grams)
- Green chilly - 1
- Ginger - 1/2 inch
- Oil - 2 to 3 tbsp
- Green coriander - 2 to 3 tbsp (finely chopped)
- Cumin seeds - 1/4 tsp
- Asafoetida - 1 pinch
- Turmeric powder - 1/4 tsp
- Salt - 33/4 tsp or as per taste
- Garam masala - less than 1/4 tsp
- Red chilly powder - less than 1/4 tsp
- Coriander powder - 1 tsp
How to make dry Soya Matar Sabzi
Wash tomato, green chilies and ginger thoroughly and grind them in a mixture grinder to make fine paste. Cut soya chunks in small pieces.
Heat some oil in a pan and drop the soya chunks into it. Stir fry on medium flame until they get little brown in color. When the soya chunks are roasted well. add 1 cup water into it, cover and cook on low flame.
Add rest of the oil in another pan and heat it sufficiently. When the oil is hot, add cumin seeds. After the seeds crackle, add asafoetida, turmeric powder, coriander powder and saute for few more minutes. Now add tomato-green chilly-ginger paste, followed by red chilly powder and roast until oil starts separating from it. Stir and keep checking the soya chunks at regular intervals. Cook until the water evaporated and chunks turn soft.
When the masala is roasted well, add green peas, garam masala and some salt into it. Mix well and saute for 1 more minute. Add 1/2 cup more water, cover and cook on low flame. Check later.
Mix the cooked soya chunks in the masala, cover and cook for 2 more minutes. Sabzi is ready, add some green coriander as well and transfer the sabzi in a bowl. Serve this sabzi steaming hot with chapatti, parantha or naan and relish eating.
If you prefer eating onion and garlic, then after sauteing cumin seeds, add 1 finely chopped onion and 4 to 5 finely chopped garlic cloves. Saute until they get pinkish in color. Rest follow the same procedure.
- For 3 to 4 members
- Time - 25 minutes