Soyabean Matar

(Soybean and Peas Curry)

30 min

Prep (min)

4-5

Katoris

🌿

Vegetarian

Nutrient Information — per 1 Katori

120 Kcal

Energy (kcal)

5.5 g

Protein

10.3 g

Carbohydrate

5.9 g

Total Fats

Amount per diet plan: 1/2 Katori at one time

Ingredients

2/3 cup Nutri-nuggets (soya chunks)

1/3 cup Fresh peas, shelled

3 medium Tomatoes, finely chopped

4 medium Onions, finely chopped

2 cm piece Ginger, finely chopped

2 cloves Garlic, finely chopped

2 whole Green chillies, sliced (optional)

4 tsp Mustard oil

4 cups Water

2 sprigs Coriander leaves, finely chopped for garnish

1/2 tsp Cumin seeds

1/2 tsp Turmeric powder

1 tsp Garam masala (freshly prepared)

Use minimal Amount of salt

Method of Preparation

Heat the water in a pan and divide into two bowls. In one bowl add a pinch of salt to the water and add soya chunks. Let it soak for 8-10 minutes. After that, squeeze the chunks to remove excess water and keep them aside.

Add peas in hot water in another bowl and soak for 10 minutes.

Peel the onion, ginger and garlic and wash them along with tomatoes and green chilli.

Finely chop the onion, tomato, and slice green chillies.

Heat oil in a small pan/karahi, add cumin seeds and green chillies to the heated pan and let them splutter. Add the chopped ginger, garlic, and onion. Saute for a few minutes.

Add chopped tomatoes and salt and turmeric powder and cook until soft and oil separates.

Add soya chunks and peas to the above mixture and fry for 2-3 minutes. Add water (specify the quantity of water) and mix well.

Cook for 15 minutes on a low flame covered with lid. Remove the pan from the flame and add garam masala.

Mix well and add coriander leaves. Serve hot with multigrain roti.