Ingredients:
 
100 gms Soya nuggets (small)
200 gms Fresh green peas
3 Tbsp Refined Oil
½ Tsp Cumin whole
1 pinch Asafoetida (Hing)
2 Nos Green chilli, chopped
2 Tsp Ginger garlic paste
70 gms Onions, chopped
100 Tomato puree
½ Tsp Turmeric powder
½ Tsp Red chilli powder
½ Tsp Coriander powder
As required Water
2Tbsp Fresh Coriander, chopped
¼ Tsp Garam Masala
Garnish-
3 gms Ginger juliennes
 
Method:
 
Soak small dry soya nuggets in water for minimum 30 minutes.
Heat oil in a pan and add cumin seeds and asafoetida. When it crackles add green chilli and ginger garlic paste. Cook for a minute and add chopped onions and sauté till onions are light brown.
Add tomato puree, salt and dry spices – turmeric powder, red chilli powder, coriander powder.
Squeeze the soaked nuggets between two palms to remove all water.
Add soya nuggets and green peas to the gravy. Mix and cook till oil floats on surface. Add water, cover with a lid and cook for 8-10 minutes or until peas are cooked.
Open the lid and add half of the chopped coriander and garam masala.
Stir and remove in a bowl. Garnish with chopped coriander and ginger juliennes.