Soya Matar Coconut Gravy

Prep Time : 7 minutes Cook Time : 20 minutes Total Time : 20 minutes Servings : 10 Introduction: This unique recipe combines the hearty flavors of North Indian Soya Matar with the aromatic and creamy notes of South Indian coconut gravy. This fusion dish offers a delightful and satisfying meal experience. Ingredients: • 1 cup cooked soybeans • 1 cup frozen peas • 1 onion, finely chopped • 2 cloves garlic, minced • 1-inch piece ginger, grated • 1 can (14 oz) coconut milk • 1 tablespoon tomato paste • 1 teaspoon garam masala • 1/2 teaspoon cumin powder • 1/2 teaspoon turmeric powder • 1/4 teaspoon red chili powder • 1/4 teaspoon mustard seeds • 1 dried red chili, broken into pieces • 1 tablespoon grated coconut • Salt to taste • 3 tablespoons Purti Soyalite Refined Soyabean Oil Instructions: Step 1 :  Prepare the gravy Heat the Purti Soyalite Refined Soyabean Oil in a large pan over medium heat. Add the mustard seeds and let them splutter. Step 2 :  Add aromatics Stir in the dried red chili, onion, garlic, and ginger. Cook until the onion is softened. Step 3 :  Add spices Add the tomato paste, garam masala, cumin powder, turmeric powder, and red chili powder. Cook for 1-2 minutes, stirring continuously. Step 4 :  Add coconut milk Pour in the coconut milk and bring it to a simmer. Let it simmer for 5-7 minutes, or until the gravy thickens slightly. Step 5 :  Combine vegetables Add the cooked soybeans and frozen peas to the gravy. Cook for a few minutes, or until the peas are tender. Step 6 :  Add coconut flakes Stir in the grated coconut for a richer flavor and texture. Step 7 :  Season and serve Season with salt to taste and adjust the spice level as desired. Serve hot with rice, dosa, or idli.  

• Conclusion

Soya Matar in South Indian coconut gravy is a flavorful and nutritious fusion dish that showcases the versatility of Indian cuisine. By combining the best of both North and South Indian flavors, this recipe offers a unique and satisfying meal experience.