How to make Dahiwale Soya Methi Matar -

Soya chunks, fresh fenugreek leaves and green peas cooked with yogurt and other masalas.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Soya Chunks, Fenugreek Leaves

Cuisine : Punjabi

Course : Main Course Vegetarian

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For more recipes related to Dahiwale Soya Methi Matar checkout Soyabean Mushroom Curry, Soya Chettinad, Soya Shashlik Masala. You can also find more Main Course Vegetarian recipes like Masoor Suva Dal Lal Maath Aur Chavli Ki Sabzi Begun Sorse Baby Onions with Potatoes

Dahiwale Soya Methi Matar

Dahiwale Soya Methi Matar Recipe Card

Print

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Dahiwale Soya Methi Matar Recipe

  • Soya Chunks soaked and drained 1 cup

  • Fenugreek Leaves finely chopped 1 cup

  • Shelled green peas 1 cup

  • Thick yogurt ½ cup

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Garlic cloves finely chopped 8-10

  • Green chillies finely chopped 2-3

  • Onions finely chopped 2 medium

  • Coriander powder 1 tablespoon

  • Cumin powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder ¼ teaspoon

  • Garam masala powder 2 teaspoon

  • Ginger-garlic paste 1 tablespoon

  • Fresh cream ½ cup

  • Salt to taste

Method

Step 1

Heat oil in a non-stick pan, add cumin seeds, garlic and green chillies and sauté for 1-2 minutes. Add onions and sauté till the onions are lightly browned. Add fenugreek leaves and sauté further for 2-3 minutes.

Step 2

Add coriander powder, cumin powder, red chilli powder, turmeric powder, 1tspgaram masala powder and ginger-garlic paste and mix well.

Step 3

Add cream, yogurt, green peas, soya chunks and salt and mix well. Add remaining garam masala powder and mix well. Cook till the soya chunks and green peas are done.

Step 4

Transfer the dahiwale soya methimatar in a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.