Soya Roganjosh [veg.]
by afrin
18 Oct 2000
This recipe has been viewed 33643 times
Succulent and protein dense soya chunks marinated with yoghurt, tandoori masala and ginger garlic paste, Soya Rogan josh are simply awesome. An unique vegetarian variation to the typical non vegetarian Rogan josh items, the soya chunks Rogan josh is served with rice or Paratha.
Soya Roganjosh [veg.] recipe - How to make Soya Roganjosh [veg.]
Preparation Time: Cooking Time: Total Time:
4 tomatoes
2 tbsp coriander (dhania) seeds
8 to 10 cloves of garlic (lehsun)
6 to 7 curry leaves (kadi patta)
2 tbsp oil
4 small sized onions, chopped
1 tbsp cumin seeds (jeera)
1 pc of ginger (adrak)
250 gms soya chunks (nuggets)
1 cup coconut milk
3 tbsp roasted peanuts
7 to 8 green chillies
1/2 cup green peas
1 tbsp lemon juice
25 gms broken cashewnuts (kaju)
1 tsp garam masala
salt to taste
Method
- Soak the nuggets in hot water for half an hour.
- Puree the tomatoes
- Roast the coriander seeds, cumin seeds and poppy seeds
- Grind together kaju peanuts corriander seeds, cumin seeds and poppy seeds.
- Grind ginger, garlic and green chilies to a paste.
- Heat oil add mustard seeds, asafoetida, and curry leaves.
- Add ginger-garlic paste and chopped onions.
- Saute till the onions are golden brown.
- Add peas, ground masala powder and fry for some time.
- Sprinkle some water if required, to prevent the masala from burning.
- Drain the water out of the nuggets and squeeze well.
- Add the nuggets and saute for some more time.
- Add the ground peanuts and kaju powder, tomatoes and coconut milk, salt and let it simmer till a thick gravy is formed.
- Sprinkle garam masala and lime juice. mix well.
- Remove from fire and garnish with coriander leaves.
- Serve with hot puris or parathas.
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