As readers of my blog will know I am a vegetarian. Sometimes I get questioned as to how I stay healthy and keep a balanced diet.
One answer is soya…
I absolutely love soya as it’s versatile and packed with lots of protein. I find soya chunks in particular so easy to cook and it can literally be added to so many dishes!
I’ve posted before a Soya, Matar and Aloo (Soya, peas and potato) sabji recipe. Which you can view on my blog here: Soya Matar & Aloo Sabji
However you can leave out aloo and make an equally tasty dish called Soya Matar Sabji – Soya chunks and peas in a tasty spicy onion gravy.
I’ll post a better picture next time I cook this dish – I was in such a rush so this isn’t the best picture but I hope you still find it tastes good!
- 1 cup soya chunks / meal maker / soya nuggets (heaped cup)
- 1 tsp of milk
- 2 onions finely chopped
- 1 or 2 chillis chopped
- 1/2 can of tomatoes (can use fresh if preferable)
- 1 tsp ginger garlic paste
- ¼ tsp red chili powder
- ½ tsp garam masala
- ½ tsp Daniya powder
- ¼ tsp haldi
- Matar as needed
- Coriander leaves for garnish
- Oil and salt as needed
- To prepare soya chunks – bring about 3 cups of water to a boil on stove with 1 tsp of milk. Milk is used to help get rid of raw smell.
- Add soya chunks and leave them in hot water till they have expanded and soften.
- Now throw away this water and rinse the chunks in cold water. You should squeeze each chunk to get rid off the excess water inside chunks. Soya chunks are ready for use.
- Now fry onions, ginger/garlic paste and chillis until onions are brown.
- Add masala, haldi, daniya powder, lal mirch and salt/pepper to taste. ½ tsp of Chicken masala can be added but this is optional. Mix.
- Now add 1/2 can of tomatoes or fresh tomatoes if preferable. Mix this for 1-2 mins. Now add some water to make gravy. Add soya chunks and mix.
- Then add matar. Add more water if needed. Cook for about 20 mins on low flame.
- Sabji is ready and can be garnished with daniya. Serve hot with rotis or rice.