Peas Soya Chunks Masala

Peas masala is another Indian recipe which is very common and done with different basis in various states. I have added a bit of twist in it by adding Soya chunks to the masala. At first I hated the bland taste of soya chunks and I would make them only for my husband's sake, having the same intention I used soya chunks in this recipe only to please him. But to my surprise it came out with a yummy taste and I picked out every chunks in the dish and had it all without leaving anything for my husband!!! The masala tasted great and the chunks were so yummy. As we all know soya chunks are rich in Proteins and peas are packed with Vitamins and Nutrients. Coconut base is used to prepare this masala which gave the rich flavor and aroma. Lets see how to make this recipe.

INGREDIENTS

1. Peas - 200 grams
2. Soya chunks - 10 chunks
3. Big onions - 1
4. Green chillies - 2
5. Coconut - 5 pieces (1 inch long) or Grated coconut - 5 spoons
6. Curry leaves - Few
7. Ginger-Garlic paste - 1/2 spoon
8. Cashew nuts - 5
9. Poppy seeds - 1 spoon (optional)
10. Biryani powder - 1/2 spoon (optional)
11. Red Chilli powder - 1/2 spoon (or) 1 spoon
12. Saunf/Fennel seeds/Sombu - 2 spoon
13. Star anise/Biryani flower - 1
14. Cinnamon stick - 1/2 inch long
15. Salt
16. Ghee/Oil

PREPARATION METHOD

• Getting soya chunks ready for making masala:

1. In a bowl of soya chunks add boiling water and salt and leave it aside for 3-5 minutes or until it becomes soft. 
2. Remove the chunks from water carefully and transfer the chunks alone in another bowl containing cold water.
3. Squeeze the chunks well and soak it again in fresh cold water.
4. Follow the steps from 1 to 3 until the chunks turns spongy and the smell leaves. Then squeeze the extra water from the chunks.
5. Keep the chunks aside.
• Make a fine paste of the following; and keep aside.
• Coconut pieces + Green chillies + 1 spoon - Fennel seeds + Cashew nuts + Poppy seeds + Star anise/Biryani flower + Cinnamon stick.
• In a pressure cooker add 3 spoons of oil/ghee and saute 1 spoon of fennel seeds. 
• Add onions and fry well. Then add salt, ginger-garlic paste, red chilli powder, biryani powder and saute for a minute.
• Now add the prepared paste and stir well.
• Add the peas, soya chunks and stir well.

• Close the lid and pressure cook for 7-8 minutes
• If you are using a normal pan then it will take 10-15 minutes to get cooked.
• Remove from flame and serve.

TIP 1: Instead of biryani powder you can use mutton gravy powder or garam masala also.

TIP 2: Soya chunks are optional. Without chunks also the gravy will taste great!

Goes well with Poori, Chapathi, Rice varieties especially Coconut rice. It is a yummy masala and healthy too. The chunks absorbs the gravy well and hence becomes juicy and delicious. Try it with coconut rice and you will repeat it in your menu once again!!!