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Recipe: Soya Mattar Masala

Last updated on: September 18, 2023 07:28 IST

Soya chunks does not always figure on home menus much. But it should. Apart from being pretty flavourful, soya in its various forms are high on protein.

Vishaka Rautela chooses Tuesdays, often, to put together her Soya Mattar Masala.

"Tuesdays are the days my husband fasts, and we try and eat vegetarian food that day,' she says.

"Soya is one ingredient I don't enjoy, except maybe in a galouti kebab, but he absolutely loves soya. The basic gravy of this Soya Mattar Masala is what I use for different vegetarian masala curries."

This unusual dish can be served with hot steamed rice, rotis and parathas.

Vishaka, a home chef and blogger, bakes cakes of any shape or theme, cooks great Mangalorean food and tries her hand at any cuisine.

Soya Mattar Masala

Serves: 2-3

Ingredients 

Method

Editor's Note: Kitchen King Masala is made by several brands and is a mixed spice powder that packs a whole slew of spices. It contains coriander, fennel, turmeric, red chilly, black pepper, cinnamon, cloves, allspice, dried fenugreek leaves, dried coriander leaves, dried green chillies, cumin, dried mango, dried ginger, salt, mace, cardamom, asafoetida, mustard, cloves.

To veganise this recipe, skip the yoghurt.

For a Jain version, skip the onions and garlic and use 2 tsp saunth or dried ginger powder instea of fresh ginger.

Vishaka Rautela, a Hyderabad-based home chef and baker, is the creator of the blog, Vishual Foodie.Along with a bunch of fellow gastronomes, she runs an online group, Foodies' Central (external link) and hosts an annual bakers meet, The Bakers Collective.

VISHAKA RAUTELA