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Ingredients Jump to Instructions ↓

  1. 3 tbsp soya oil

  2. 1/2 cup sliced coconut

  3. 1/2 cup sliced onions

  4. 2 cloves (laung / lavang)

  5. 2 black peppercorns (kalimirch)

  6. 25 mm (1") stick of cinnamon (dalchini)

  7. 1 cardamom (elaichi)

  8. 1/4 cup chopped onions

  9. 1/2 cup green peas

  10. 1/2 cup soaked and chopped soya nuggets

  11. 1/2 cup chopped tomatoes

  12. 2 tsp chilli powder

  13. 1/2 tsp turmeric powder (haldi)

  14. 2 tsp coriander (dhania) powder

  15. salt to taste

  16. 2 tbsp chopped coriander (dhania) for garnishing

Instructions Jump to Ingredients ↑

  1. Heat ½ tablespoon of soya oil in a kadhai, add the coconut and onions and sauté on a medium flame till they turn golden brown in colour, while stirring continuously.

  2. Remove and keep aside to cool.

  3. When cool, add ¼ cup of water and blend in a mixer to a smooth paste. Keep aside.

  4. Heat the remaining 2½ tablespoon of soya oil in the same kadhai, add the onions and sauté till they turn translucent.

  5. Add the green peas, soya chunks, tomatoes, chilli powder, coriander powder, salt and 1 cup of water, mix well and simmer till the peas are cooked.

  6. Add the prepared coconut-onion paste, mix well and simmer for another 5 to 7 minutes.

  7. Serve hot garnished with coriander.

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