PREPARATION

1. Heat 1 litre water in a pot, add 1/2 teaspoon salt, 125 grams soya chunks and bring it to a boil.

2. Boil for 7 - 10 minutes.

3. Remove it from boiling water and place them in cold water.

4. Squeeze the soya chunks with the help of a spoon so all the water goes out from it.

5. Keep aside.

6. Heat 15 milliliters oil in a pan, add 1 teaspoon cumin, 1 teaspoon green chili and stir well.

7. Add 1/4 teaspoon asafoetida, 1 teaspoon ginger garlic paste and saute for 1 - 2 minutes.

8. Then, add 140 grams onions and fry till translucent or until it turns golden brown in color.

9. Now, add 300 grams tomato puree and mix it well.

10. Cook for 7 - 10 minutes on medium heat.

11. Add 1/2 teaspoon turmeric and stir well.

12. Then, add 160 grams green peas and mix it again.

13. Cook or 3 - 5 minutes one medium heat.

14. Add 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon salt and mix it well.

15. Now, add 330 milliliters water and stir well.

16. Bring it to a boil.

17. Add the boiled soya chunks in it and mix it well.

18. Cover it with lid and cook for 8 - 10 minutes on medium heat.

19. Open the lid, add 1/2 teaspoon garam masala, 1 1/2 tablespoons coriander and mix it well.

20. Garnish with coriander.

21. Serve hot with roti.