Ingredients
1 cup Soya beans
1 cup Roasted onion paste
1 tbsp Ginger Garlic paste
1/2 cup Tomato puree
3 tbsp Fresh yogurt
2 Bay leaves
1-inch Cinnamon
3-4 Cloves
1/4 tsp Saunf (Fennel seeds)
1/4 tsp Kalonji (Onion seeds)
1/2 tsp Tumeric powder
2 tbsp Coriander powder
1 tbsp Cumin powder
1tbsp Chilly powder
1 tbsp Kitchen King masala
1 tsp Garam masala powder
Salt to taste
Coriander leaves for garnishing
Procedure
Wash and pressure cook soybeans with 4 cups of water until soft.( 4-5 whistles)
In a Kadai, heat some ghee. Add bay leaves, cinnamon, cloves n saunf n fry until u get a nice aroma.
Then add ginger garlic paste n fry until the raw smell goes off. Now add tomato puree and roasted onion paste and fry until the moisture content is gone. Once this is done, add whisked yogurt n mix well. Add all d masala powder n fry until oil oozes out.
Take a fistful of boiled soybeans in a blender n blend till smooth paste. Add this paste to the above mixture n fry until the raw smell goes off. Add salt and enough water approx. 2 cups or add as per your consistency. Bring to boil.
Now add remaining boiled soybeans to this gravy, mix well n cook covering d lid. Let it cook for 5-10 mins on medium flame.
Switch off d flame n garnish with Coriander leaves n serve.. Goes well with Chapatis.
Commentaires