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.
