Soya Ghugni
Vegetarian
20 min
4 Serving
53g Protein
Ingredients
- 1 cup Saffola Soya Chunks, cooked (boiled and squeezed dry)
- 500 gms Dried yellow peas (soaked overnight and boiled with salt and turmeric)
- 2 big Potatoes (pealed and cut in halves)
- 1 big Onion, roughly chopped
- 4 medium sized Tomatoes, ground
- 3 inch piece Ginger chopped
- 15 small cloves Garlic chopped
- 2 Bay leaves
- 1 tsp each Turmeric powder; Red chilli powder
- 1 tsp each Cumin powder; Curry masala powder
- 2 tsp Coriander powder;
- 1 tsp Panch phoran 1/3 tsp Asafetida (hing) powder
- 2 Whole dried red chill
- 4 tbsp Cooking oil
- 2 tsp Salt
Recipe Instruction
- Grind the onion, garlic, ginger, dry red chilli to a fine paste. Grind the whole garam masala roughly.
- Heat oil in a kadhai and splutter hing, panch phoran, bay leaves. Add the onion masala and saute on medium to low flame till oil separates from the cooked masala.
- Add rest of the dry masala and the tomato paste. Mix and allow it to cook till the tomato paste dries up and oil separates from masala.
- Now add the boiled yellow peas, potato and Saffola Soya Chunks. Mix well with masala, cover and cook on low flame for 3mins. Bring down and garnish with green coriander leaves.
- Serve with steamed rice.
