SOYA ROGANJOSH [VEG.]
|
250
gm Soya nuggets |
|
1
cup cocnut milk |
|
3
tbsp. Peanuts roasted |
|
7-8
green chilies |
|
½
green peas |
|
1
lime |
|
25
gm Kaju pieces |
|
1
tsp. Garam Masala |
|
Salt
to taste |
|
4
tomatoes |
|
2
tbsp. Coriander seeds |
|
8-10
garlic flakes |
|
1
cup oil |
|
4
onions small |
|
1
tbsp. Cumin |
|
1”
ginger piece |
|
Curry
leaves |
1.
Soak the nuggets in hot water for half an hour.
2.
Puree the tomatoes, roast the coriander, cumin and
poppy seeds and grind thereafter.
3.
Grind kaju and peanuts.
4.
Grind ginger, garlic and green chilies.
5.
Heat oil add mustard seeds, asafoetida, and curry
leaves.
6.
Add ginger-garlic pasteand chopped onions. Saute
till the onions are golden brown.
7.
Add peas, ground masala powder and fry. Sprinkle
some water and keep them frying. Drain the water and squeeze nuggets are
crispy red.
8.
Add the ground peanuts and kaju powder, tomatoes
and coconut milk and let it simmer till a thick gravy is formed. Sprinkle
garam masala and lime juice.
9.
Remove from fire and garnish with coriander leaves.
10.
Serve with hot puris and parathas.