Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Course: Main course | Servings: 4
Difficulty level: Easy
Ingredients
For the soy
- 80 g Soy nuggets, soaked, drained and squeezed
For the sabzi
- 20 ml Sunflower oil
- 2 g Cumin seed / jeera, whole
- 100 g Onion, chopped
- 8 g Ginger, fresh, finely chopped
- 8 g Garlic, finely chopped
- 5 g Green chillies, finely chopped
- 100 g Tomato, hybrid, raw, chopped
- 1 g Turmeric / haldi
- 2 g Dried chillies, powdered
- 4 g Coriander seeds - whole / ground, powdered
- 5 g Salt
- 100 g Peas, green, shelled, raw
- 1.5 g Garam Masala
To serve
- 8 g Coriander leaves, finely chopped
Instructions:
For the soy
- Soak the soya granules in hot water for 10 minutes. Drain, rinse with fresh water, and squeeze out excess water thoroughly.
For the sabzi
- In a pan, heat oil until nearly smoking. Add cumin seeds and allow these to crackle.
- Add chopped onion and sauté until light golden.
- Add ginger, garlic, tomatoes, turmeric, red chilli powder, coriander powder and salt and cook until tomatoes are soft.
- Add green peas and sauté for 2–3 minutes.
- Add the squeezed soya granules and mix thoroughly with the masala.
- Add 1/2 cup water as needed and cook covered for 8–10 minutes.
- With a masher, mash the sabzi to get a keema-like texture while cooking on low heat.
- Add garam masala. Mix well and turn off the flame.
To serve
- Transfer to a serving bowl. Garnish with chopped coriander. Serve hot.
Nutrition (Per Serving)
Calories: 160 kcal | Protein: 12.8 g | Carbohydrates: 14.7 g | Fat: 6 g | Fiber: 3.9 g