Soya Mutter Masala Curry Recipe

Cooking Directions

• STEP 1.Start by soaking the soya chunks in hot water for 15-20 minutes. Drain and squeeze out the excess water.
• STEP 2.Heat oil in a pan and add cumin seeds, bay leaf, and cinnamon stick. Saute until fragrant.
• STEP 3.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and saute for a minute.
• STEP 4.Next, add chopped tomatoes and cook until they turn mushy. Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
• STEP 5.Add the soaked soya chunks and green peas to the pan. Stir well to coat them with the masala.
• STEP 6.Pour in water and season with salt. Cover the pan and let it simmer for 10-15 minutes until the soya chunks and peas are cooked through.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.
• STEP 8.Cooking Tips: You can adjust the spice level according to your preference by adding more or less red chili powder. For a creamier curry, you can add a tablespoon of fresh cream or cashew paste.
• STEP 9.Storage and Serving: Leftover Soya Mutter Masala Curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Cooking Tips

• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a creamier curry, you can add a tablespoon of fresh cream or cashew paste.

Storage and Serving

• Leftover Soya Mutter Masala Curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat before serving.