|Soya Mutter Pasanda|
This recipe is adapted from Tarla Dalal's food magazine, I had noted it down few years back during my Mumbai visit. It's one of Neerja's favorite dishes.
Here's how I make Soya Mutter Pasanda:
1 cup dry Soya chunks (like Nutrela brand) - Soak in boiling salted water for 5 mins. Then drain (reserve the water), squeeze to remove excess water. Nuggets will soften. If you wish you can cut them into smaller pieces.
1 cup peas (I use frozen)
For the Pasanda gravy - Fry 1/2 cup chopped onions in oil on medium heat for 15 to 20 mins until well browned, stirring in between. In the meanwhile soak 2 tbsp cashew pieces in water for same time. Once onions are well browned (but not burnt) add 1 minced garlic clove and 1 tsp grated ginger. Fry abt 3 mins until aromatic. Add 1/2 cup chopped tomatoes. Fry till softened. Add 1 tsp salt, little sugar, 1 tsp cumin pwd, 1 tsp coriander pwd, 1/2 tsp red chilli pwd, pinch of turmeric pwd. Fry another 2-3 mins. You can add few tbsp of water using to cook soya chunks. Take off heat, cool slightly and blend to fine paste with the soaked cashews.
To assemble to Soya Mutter Pasanda - Pour the blended onion-tomato-cashew paste back into the pan. Add about 1/2 to 1 cup more water (use the reserved water). Check seasonings and add more if needed. Also add 1/2 tsp garam masala pwd, 1/2 tsp kitchen king masala pwd and 1 tbsp crushed kasuri methi. Mix well. Add the softened soya chunks and peas. Give it one good boil. Then take off heat. Garnish with chopped cilantro.
Serve hot with roti or naan. In my opinion this tastes even better next day when the soya chunks have soaked in the gravy more.