Soya Matar Masala

Tuesdays are the days my husband fasts and we try and eat vegetarian food that day. Soya is one ingredient I don’t enjoy except maybe in a galouti kebab and he absolutely loves soya.

Today I wasn’t in the mood to eat dinner so decided to make soya matar masala for him. Made the basic gravy I use for diff vegetarian masala curries and prepared this soya matar masala

I had no intention of putting it on the blog but when I received positive comments for the picture by my foodie friends thought why not. So here it is.


1.5 cup soya chunks

1 cup boiled green peas

1+1 chopped onions

2 chopped tomatoes

6 chopped garlic

1″ chopped ginger

7-8 cashews

2 chopped green chillies

1/2 pkt tomato puree

3 tbsp curd

1 tsp Jeera

1 bay leaf

1″ cinnamon stick

1 tsp red chilli powder

1 tbsp coriander powder

1/2 tsp haldi



1 tbsp crushed kasoori methi

1/2 tsp kitchen king masala


Chopped coriander leaves

1. Put the soya chunks in a cooker with little salt and water. Give it 3 whistles and keep it on slow flame for 3 minutes. Let the whistle drop and then strain the soya and squeeze it dry when cooled.

2. Heat oil in a pan, add 1 onion, ginger, garlic and chilli and sauté till brown.

3. Add the tomatoes and cashews and mix it well.

4. Add little water and cover cook till tomatoes are soft.

5. Blitz in the mixer to a puree

6. Heat another pan, add jeera, cinnamon and bay leaf.

7. Add onion and sautee till golden brown.

8. When fried well, add the onion-tomato paste and mix it.

9. Add the packet tomato puree, coriander powder, chilli powder and haldi. Fry off for a few minutes.

10. Add water, curd and salt and mix well. Adjust consistency and seasoning.

11. Add the kasuri methi and kitchen king masala, mix

12. Add the soya and matar and cover cook for 10 minutes.

13. Garnish with chopped coriander.