Sunday, April 24, 2011
The husband and I tasted Aloo Mutter and Soya Sabzi for the first time at Delhi, and we both fell in love with it. I tried making it at home today, and the result was extremely good. Everyone in the family loved it. :)
Ingredients (for 2 people):
4 medium-sized tomatoes
2 small onions
6-7 cloves of garlic (peeled)
Salt to taste
A few coriander leaves, finely chopped
Red chilli powder to taste
Lemon juice to taste
Hing to taste
Kitchen King/Garam Masala/Sabzi Masala to taste
A little oil
A few mustard seeds
A 1-inch long piece of ginger, peeled
1 small cup of shelled green peas
4-5 potatoes, peeled and chopped into large pieces
A handful of soya chunks
1. Boil some water in a pan and add salt in it. Add the soya chunks to the boiling water. Let them cook for about 5 minutes. Then, take the pan off heat and drain the water from the soya chunks. Wash them with cold water, and squeeze them to remove every trace of excess water. Keep aside.
2. Chop the tomatoes, ginger, onions and garlic. Grind them to a paste in a mixer, without adding water. Keep aside.
3. Heat a little oil in a pressure cooker and add some mustard seeds. After they splutter, add some hing to taste.
4. Add the tomato gravy to the kadhai and let it cook for a while, till the raw smell leaves it.
5. Add salt, red chilli powder, turmeric and masala to taste and mix well. Cook for a while.
6. Add the shelled peas and chopped potatoes and mix well, so that they are coated completely with the gravy.
7. Add the soya chunks and mix well. Let everything simmer together for a few minutes.
8. Add more water if required, and close the pressure cooker lid. Let it cook for about 3 whistles.
9. After the steam escapes, add the chopped coriander leaves and lemon juice to taste. Mix well.
Serve hot with parathas or roti.