Degi Matar Masala is a rich, flavorful North Indian dish made with green peas cooked in a spicy, aromatic tomato-based gravy. This recipe is perfect for those who love bold and authentic flavors, as it uses special Degi masala to enhance the taste.

Ingredients

- 2 cups green peas (fresh or frozen)

- 2 medium-sized onions, finely chopped

- 2 medium-sized tomatoes, finely chopped

- 2 green chilies, finely chopped

- 1 tablespoon ginger-garlic paste

- 1 teaspoon cumin seeds

- 2-3 bay leaves

- 2-3 cloves

- 1-inch cinnamon stick

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon coriander powder

- 1 teaspoon garam masala

- 1/2 teaspoon kasuri methi (dried fenugreek leaves)

- 2 tablespoons oil or ghee

- Salt to taste

- Fresh coriander leaves for garnish

Instructions

1.   Preparation

   - If using fresh peas, boil them until tender. If using frozen peas, thaw them and set aside.

2.  Tempering the spices

   - Heat oil or ghee in a pan over medium heat.

   - Add cumin seeds, bay leaves, cloves, and the cinnamon stick. Sauté until the spices release their aroma.

3.   Cooking the base

   - Add the chopped onions and green chilies. Sauté until the onions turn golden brown.

   - Add the ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.

   - Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.

4.   Adding the spices

   - Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a few minutes until the spices are well incorporated.

5.   Cooking the peas

   - Add the green peas to the pan and mix well with the masala. Cook for a few minutes, stirring occasionally.

   - Add a little water to achieve the desired consistency and bring it to a boil.

   - Reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld together.

6.   Finishing touches

   - Add garam masala and kasuri methi to the curry. Mix well and cook for another 2-3 minutes.

   - Garnish with fresh coriander leaves before serving.

Serving

Degi Matar Masala pairs wonderfully with rice, roti, or naan. Enjoy this hearty and aromatic dish with your favorite sides!

Tips for the Best Degi Matar Masala

• Use fresh green peas for the best taste, but frozen peas work well too.

• Adjust spice levels according to your preference.

• For a richer texture, add a little cream at the end.

• Serve with a side of onion salad and lemon wedges for extra zest.

(FAQ's)

1. What is Degi mirch, and can I substitute it?
   Degi mirch is a special red chili powder that gives color and mild heat. You can use Kashmiri red chili powder as a substitute.

2. Can I make this recipe without curd?
   Yes, you can skip curd and use a bit of fresh cream or coconut milk for a different texture.

3. How can I make Degi Matar Masala more flavorful?
   Slow-cooking the masala and using kasuri methi enhances the flavor significantly.

4. Is this dish vegan?
   To make it vegan, replace curd with coconut yogurt or skip it altogether.

5. Can I prepare this in advance?
   Yes! Degi Matar Masala tastes even better the next day as flavors develop over time.

I hope you enjoy making and savoring this delectable curry! If you have any questions or need more recipes, feel free to ask. 🍛

Soya chunks pulao is a wholesome and protein-packed dish that brings together the goodness of soy protein with aromatic basmati rice and flavorful spices. This one-pot meal is not only delicious but also an excellent vegetarian alternative for those looking to add more protein to their diet. Perfect for lunch, dinner, or even as a lunchbox meal, soya chunks pulao is easy to prepare and packed with nutrients.

Why Choose Soya Chunks Pulao?

Soya chunks, also known as meal maker or textured vegetable protein (TVP), are a powerhouse of protein and fiber. They absorb flavors beautifully, making them an ideal addition to pulao. This dish is not only nutritious but also quick to make, requiring minimal ingredients while delivering maximum taste.

Ingredients Required

To prepare a delicious soya chunks pulao, you will need:

• 1 cup basmati rice (soaked for 20 minutes)
• ½ cup soya chunks (soaked and squeezed)
• 1 onion (thinly sliced)
• 1 tomato (finely chopped)
• 1 tablespoon ginger-garlic paste
• 2 green chilies (slit)
• ½ teaspoon cumin seeds
• 1 bay leaf
• 2-3 cloves
• 1-inch cinnamon stick
• 2-3 cardamom pods
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• ½ teaspoon red chili powder
• ½ cup mixed vegetables (optional, such as peas, carrots, and beans)
• 2 tablespoons yogurt or coconut milk (optional, for a richer taste)
• 2 cups water or vegetable broth
• Salt to taste
• 2 tablespoons oil or ghee
• Fresh coriander leaves for garnish

Step-by-Step Cooking Method

1. Prepare the Soya Chunks: Soak the soya chunks in hot water for 10 minutes, then squeeze out excess water and set aside.
2. Sauté the Spices: Heat oil or ghee in a pressure cooker or deep pan. Add cumin seeds, bay leaf, cloves, cinnamon, and cardamom. Sauté until fragrant.
3. Cook the Aromatics: Add sliced onions and sauté until golden brown. Then, add ginger-garlic paste and green chilies, cooking until the raw smell disappears.
4. Add Tomatoes & Spices: Stir in chopped tomatoes, turmeric, red chili powder, and garam masala. Cook until the tomatoes turn soft and the oil separates.
5. Incorporate Soya Chunks & Vegetables: Add the prepared soya chunks and mixed vegetables, mixing well to coat them in the masala.
6. Add Rice & Water: Drain the soaked rice and add it to the pan. Stir gently and pour in water or vegetable broth. Add salt and yogurt or coconut milk for extra richness.
7. Cook the Pulao: Cover and cook for 2 whistles in a pressure cooker or simmer on low heat until the rice is fully cooked and fluffy.
8. Garnish & Serve: Fluff the pulao with a fork, garnish with fresh coriander leaves, and serve hot with raita or pickle.

Health Benefits of Soya Chunks Pulao

• High Protein Content: Soya chunks provide a great plant-based protein source, making this dish ideal for vegetarians.
• Rich in Fiber: The combination of rice, vegetables, and soya chunks helps with digestion and keeps you full longer.
• Heart-Healthy: Soya is known to reduce cholesterol levels and improve heart health.
• Low in Fat: This pulao can be made with minimal oil, making it a healthy meal choice.

Serving Suggestions

Soya chunks pulao pairs well with:

• Chilled cucumber raita
• Spicy green chutney
• A side of crispy papad
• A simple salad for added crunch
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Final Thoughts

Soya chunks pulao is an easy-to-make, nutritious, and flavorful meal that satisfies both taste and health goals. Whether you are looking for a quick weekday meal or a protein-rich dish for your family, this pulao is a perfect choice. Try it today and enjoy the delicious blend of spices, rice, and protein-packed soya chunks.

(FAQ's)

Q: Can I make soya chunks pulao in an Instant Pot?
A: Yes, follow the same steps and cook on high pressure for 5 minutes, then release the pressure naturally.

Q: How can I make soya chunks pulao spicier?
A: Add more green chilies or increase the quantity of red chili powder as per your preference.

Q: Can I use brown rice instead of basmati rice?
A: Yes, but adjust the cooking time as brown rice takes longer to cook.

Q: Is this pulao vegan?
A: Yes, if you skip ghee and yogurt or use coconut milk as a substitute.

Short Description: A flavorful and protein-rich soya chunks pulao made with basmati rice, aromatic spices, and vegetables. Perfect for a healthy and delicious meal. #SoyaChunksPulao #VegetarianRecipe #ProteinRichFood