Punjabi · beginner
Punjabi Soy Chunk And Pea Masala (Nutri Matar)
Protein-rich soya chunks and sweet green peas simmered in a spiced onion-tomato gravy, a beloved North Indian home favorite.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Soak soy chunks in boiling hot salted water for 10 minutes, then drain into a colander and rinse under cold water.
- 02
Squeeze excess water out of each soy chunk firmly using your hands and set aside.
- 03
Heat vegetable oil in a skillet over medium heat, add cumin seeds, and let sizzle for 30 seconds.
- 04
Add diced onion and cook for 6-8 minutes until rich golden brown.
- 05
Add ginger-garlic paste, tomato puree, and coriander powder; cook for 5 minutes until oil separates from gravy base.
- 06
Stir squeezed soy chunks and green peas into skillet, tossing thoroughly for 2 minutes to coat with spices.
- 07
Pour in 1/2 cup warm water, cover skillet, and simmer over low heat for 8 minutes to absorb flavors.
- 08
Uncover, mix in garam masala, sprinkle fresh cilantro over top, and remove from heat.
A LITTLE KITCHEN KNOW-HOW
Protein Hydration Infusion
Squeezing moisture out of rehydrated plant protein so it absorbs savory gravy like a sponge during cooking.
Notes from the kitchen
- Thoroughly squeezing liquid out of soaked soy chunks enables them to absorb maximum flavor from the gravy.
- Original home-cooking adaptation inspired by Punjabi; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
