Soya Mutter pasanda

Soya Mutter pasanda

Basic Pasanda Gravy

For the Onion & Cashew paste

• 1 Cup Roughly chopped Onions
• 5 Cloves Garlic
• 1/2”piece Ginger
• 2 tbsp Cashew

For the Brown Onion paste

• Oil for deep frying
• 1/2 Cup sliced Onions

Other Ingredients

• 2 tbsp Oil
• 1 tsp Chilli Powder
• 1/2 tsp Garam masala
• 3/4 Cup Fresh curd beaten 
• Salt to taste

For the Onion & Cashew paste

Combine all the ingredients in a deep pan, add3/4 cup of water & simmer for 8-10 minutes. Keep aside to cool.

Blend in a mixer till smooth. Keep aside

For the Brown Onion paste

Heat the Oil in a kadai, add onions & deep fry till they turn golden brown in colour. Drain on absorbent paper

Blend the onions in a mixer till smooth using 2 tbsp of water. Keep aside.

How to proceed?

Heat the oil in a kadai, add onions & cashew paste & cook on medium flame for  a few seconds, stirring continuosly.

Lower the flame, add the curd & mix well, simmer for 2-3 minutes, stirring continuosly. Add the brown paste & salt & simmer for another 2 minutes.

Now this is the basic pasanda gravy, heading now for

Soya mutter pasanda

INGREDIENTS

• 1 tbsp Oil
• 1/2 tsp Cumin seeds
• 1 tsp ginger garlic paste
• 1 basic pasanda gravy
• 1/2 tsp Turmeric powder
• 1 tsp Chilli powder
• 1/2 tsp Sugar
• 1/2 cup Boiled green peas
• 3/4 cup Soya chunks

For the garnish

• 1 tbsp Fresh cream

Heat the oil in a kadai & add cumin seeds. When the seeds crackle, add the ginger garlic paste & pasanda gravy & saute on medium flame till oil separates

Add turmeric powder, chilli powder, sugar &1/4 cup water, mix well & simmer for 5 minutes, stirring once in between. Serve hot garnished with cream.