It was a winter night with below freezing temperature (-12 degree Celsius) outside. My husband demanded to have something spicy tonight but that too healthy. I recalled my childhood time when my mother used to cook Soya nuggets with whole spices and lot of gravy. She used to call it vegetarian chicken and me and my sister used to eat it thinking it was chicken.
Tonight I made my mother’s recipe Whole Spice Soya matar and everyone at home loved it. It is a perfect blend of spice, taste and health. Here is the recipe
WHOLE SPICE SOYA MATAR
INGREDIENTS:
Soaked Soya chunks-1.5 cups
ginger garlic paste-2tbsp
Fresh tomato puree-1/2 cup
Frozen or fresh green peas-1/2 cup
Turmeric powder-1tsp
coriander powder-1tsp
red chilly powder-1tsp or to taste
Bay leaves-3 to 4
Brown Cardamoms-3 to 4
Cloves-4
Coriander seeds-2 tsp
Kasoori methi-1 tbsp.
Oil-2tbsp
Salt – to taste
Water-4 cups
METHOD
- Make all the ingredients ready. Soak Soya chunks in hot water for 15 minutes. Squeeze them and keep them aside.
- Take a non stick pan or Kadai and add oil in it. Put bay leaves, cloves, cardamoms and coriander seeds. Sauté for 4-5 minutes on low flame. Add ginger garlic paste and cook till it starts leaving oil.
- Add turmeric powder, coriander powder,red chilli powder and salt. Add in the tomato puree and cook till the mixture starts leaving oil.
- Once the mixture starts leaving oil add Soya chunks and green peas. Stir the mixture thoroughly,add water and cover it. Cook for 20 minutes on medium flame and turn off the stove. Garnish with coriander leaves and serve hot with chapatti or rice.
