Producer: Priyanka Das Editor: Sujata Singh
1 cup soy granules 2 tbsp oil 1 tsp cumin seeds 1 small cinnamon stick 1 bay leaf 4 black peppercorns 3 cloves 1 tsp finely chopped green chillies 1 tbsp ginger-garlic paste 3/4 cup finely chopped onions 1 cup finely chopped fenugreek leaves 1 cup tomato pulp 1/2 cup brown onion paste 1/2 cup green peas 2 tbsp butter 1 tbsp dried fenugreek leaves 2 tbsp finely chopped coriander
1/4 cup water 1/2 tbsp Kashmiri red chilli powder 1 tsp chilli powder 1/4 tsp turmeric powder 2 tsp coriander-cumin seeds powder 1 tsp garam masala 1 tsp chaat masala
Combine the soya granules, salt and 1 cup of warm water together in a bowl. Keep aside for 5 to 7 minutes. Squeeze the soya granules thoroughly, keep aside.
In a broad pan, heat oil, add cumin seeds, cinnamom, bayleaf, black peppercorns, cloves, finely chopped green chillies and ginger garlic paste. Sauté for few seconds.
Add onions and cook them on medium flame for 2 to 3 minutes. Add fenugreek and saute for 2 to 3 minutes.
Add the prepared masala paste, tomato pulp and brown onion paste and cook on medium flame for another 5 minutes, while stirring occasionally.
Add the green peas and soaked soya granules, salt to taste and mix well.
Add 2 cups of hot water, cover and cook on medium flame for 8 to 10 minutes, while stirring occasionally.
Add butter, kasuri methi, coriander and cook for another 2 minutes.
Serve soya methi masala hot with roti or paratha.