Gobi aur Soya Pasanda (Cauliflower & Soya Chunks Pasanda)

Gobi aur Soya Pasanda (Cauliflower & Soya Chunks Pasanda)

The original recipe calls for green peas. Since i didnt had green peas at hand, i tried it with cauliflower. The recipe is adapted from "Popular Restaurant Gravies" by Tarla Dalal.


Ingredients :

For Onion Paste :

• 1 medium sized onion - chopped

For Onion & Cashew Paste :

• 1 medium sized onion - chopped
• 1/2 tbsp ginger-garlic paste
• 4 cashewnuts

For Curry :

• 1/4 cup cauliflower florets - boiled
• 1/4 cup soya chunks - soak in warm water for 20 mins and squeeze out the water completely
• 1/2 tbsp ginger-garlic paste
• 3/4 cup curd
• 1/4 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• salt to taste
• 1 tsp mustard seeds

Method :

To Prepare Onion Paste :

• Heat 1 tsp oil in a pan or kadhai and fry the chopped onions till it turns golden brown. Remove from the heat and allow to cool. Grind in mixer to a smooth paste. Keep it aside.

To Prepare Onion & Cashew Paste :

• Heat 1/2 cup water and add chopped onions and cashew. Cook for 10 mins and remove from the heat. Allow to cool. Preserve the water. Take out onion and cashew alone. Grind in a mixer along with 1/2 tbsp ginger-garlic paste.

To Prepare Curry :

• Heat 2 tbsp oil in a pan or kadhai and tamper mustard seeds. Add onion & cashew paste to it. Saute a while.

• Add ginger-garlic paste, turmeric powder, red chili powder and garam masala. Saute a while.
• Add curd, onion paste and salt to taste. Mix well. Add preserved water and cook it covered for 10 mins.

• Add boiled cauliflower and soya chunks to the curry. Add 1/2 cup water and cook it covered for another 10 mins. Serve hot with roti.