Soya Mutter Ki Kadhi Recipe

Cooking Directions

• STEP 1.In a bowl, whisk together yogurt, besan (gram flour), turmeric powder, red chili powder, and salt.
• STEP 2.Heat oil in a pan and add cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter.
• STEP 3.Add ginger-garlic paste and sauté for a minute. Then add the yogurt mixture and cook on low heat until it thickens.
• STEP 4.Add soya chunks and green peas. Cook for another 5-7 minutes until the soya chunks are tender.
• STEP 5.In a separate pan, heat ghee and add dried red chilies, curry leaves, and asafoetida. Pour this tempering over the kadhi.
• STEP 6.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Soak the soya chunks in hot water for 10 minutes before using to make them soft and tender.
• Adjust the consistency of the kadhi by adding water if needed.
• For a richer flavor, you can add a tablespoon of ghee while cooking the kadhi.

Storage and Serving

• Soya Mutter Ki Kadhi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kadhi in a pan on low heat, stirring occasionally.
• Serve the kadhi hot with steamed rice or roti for a complete meal.