Soya Chunks with Peas (Dry Sabzi Style)

A wholesome, protein-rich North Indian stir-fry of tender soya chunks and green peas, delicately spiced and sautéed to perfection. This dry sabzi pairs beautifully with chapati, paratha, or as a nutritious side to a complete meal.

Ingredients

• Soya chunks- 2 cups

• Frozen peas - 1 cup

• Oil - 2 tbsp

• Mustard seeds - 1/2 tsp

• Cumin seeds - 1/2 tsp

• Onion (chopped) - 2 medium

• Tomato (chopped) - 1 medium

• Ginger-garlic paste - 1 tbsp

• Turmeric powder - 1/2 tsp

• Red chilli powder -1/4 tsp

• Coriander powder - 1 tsp

• Garam masala - 1/2 tsp

• Kasuri methi - 1 tsp, crushed

• Fresh coriander leaves - handful

Method:

1. Preparing the Soya Chunks:

Begin by placing the soya chunks in a large bowl and covering them with hot water. Allow them to soak for about 15 minutes until they soften and expand in size. Once rehydrated, drain the water completely and gently squeeze the soya chunks between your palms to remove any excess moisture. Set them aside for later use.

2. Tempering the Spices:

   Heat a tablespoon of oil in a wide pan or kadhai over medium flame. When the oil is hot, add the mustard seeds and allow them to splutter, releasing their aroma. Next, add the cumin seeds and let them sizzle briefly until they turn fragrant.

   
   

3. Sautéing the Base:

   Add finely chopped onions to the pan and sauté them until they turn golden brown and caramelised. This step builds a rich flavor base for the sabzi. Then, stir in the ginger-garlic paste and sauté for about 30 seconds until the raw smell disappears.

   
   

4. Cooking the Tomatoes:

   Add the chopped tomatoes to the pan and stir well. Cook until the tomatoes turn soft and pulpy, blending smoothly with the onion mixture. If needed, sprinkle a tablespoon of water to prevent sticking.

   
   

5. Adding the Spices:

   Once the tomato-onion masala is well-cooked, add turmeric powder, red chilli powder, coriander powder, and garam masala. Mix thoroughly so the spices coat the mixture evenly. Allow it to cook for 1–2 minutes on low flame to deepen the flavors.

   
   

6. Incorporating Soya Chunks and Peas:

   Add the soaked and drained soya chunks along with the frozen peas to the pan. Stir everything gently but well, ensuring that the masala coats each piece of soya and pea evenly. Continue to cook on medium flame for 5–7 minutes, stirring occasionally, until the soya chunks absorb the spices and the peas become tender.

   
   

7. Finishing Touches:

   Sprinkle crushed kasuri methi (dried fenugreek leaves) and freshly chopped coriander leaves over the sabzi. Mix well and cook for another 2 minutes on low flame to let the flavors meld beautifully.

   
   

8. Serving Suggestion:

   Turn off the heat and let the sabzi rest for a minute. Serve warm with chapatis, parathas, or as a side dish with dal and rice for a complete, nutritious meal.