The dish did justice, but then I am partial to tomato gravies. I try my best to make my vegan options as tempting as possible for my non-vegetarian husband. The soya nuggets, P says are closest to non-veg, and I remind him as always.
Recipe: Soya Matar Pasanda (Textured soy chunks and peas in tomato gravy)
Soya mini chunks or any chunky textured soy protein – 2 cups (cooked as per instructions on the pack)
Cumin seeds – 1 tsp.
Garlic grated – 2 tsp.
Onion paste – 1/2 cup
Tomatoes – 1/2 cup (finely chopped)
Turmeric powder – 2 pinches
Red chilli powder – as per taste
Salt – to taste
Green peas (shelled) – 1.25 cups
Coriander cumin powder – 1 tsp. (Or use a tsp. of coriander powder and 1/2 tsp. of cumin powder)
Oil – 2 tbsp.
Heat oil and splutter the cumin seeds. Add ginger, garlic, onion pastes and fry on slow fire till it gives out a good aroma and the mix turns light brown.
Add tomatoes, turmeric powder, red chilli powder, salt and peas and cook till the tomatoes turn soft and mushy. Add water to cook to get desired consistency. I kept it a little thick-ish as I served it with parathas.
Add soya chunks and coriander cumin powder, and cover and cook till the masalas blend well.
Garnish and serve hot.