Soya with makhani gravy
Resturant style
Ingredients
- Fried onion paste 1 cup
- Tomatoes medium size 6 to 8 nos
- Soaked soya (meal maker) 1 cup
- Green guard 2 inch pieces 8 nos
- Capsicum 1 inch cubes 1/2 cup
- Slit green chilies 6 nos
- Roasted kasuri methi 1 tbsp
- Ginger and garlic paste 1 tbsp
- Garam masala powder 1 tsp
- Chili powder 1 tsp
- Sugar 1 tsp
- Butter 2 tbsp s
- Fresh cream 4 tbsp s
- Salt to taste
Process
Boil tomatoes and remove skin and make a smooth paste with 1 inch ginger, 1/2 tsp chili powder and salt a pinch. Fry onion slices with 1 tsp oil and make a paste. Soak soya balls in hot water for an hour, squeeze water from soya balls and again soak in normal water. Take a pan, add butter and 1 tbsp oil and saute onion paste till golden brown. Then add g & g paste and saute. Now add tomato puree and cook till it thickens. Now add water squeezed soya balls and green guard pieces and mix well in a lower flame. Now add chili powder, sugar and salt. Mix well and cook in low flame. Now add 1 big cup of water to the gravy. When gravy starts boiling close the lid and cook till soya is soft. Gravy should be medium thick. Now add capsicum cubes, slit green chilies, crushed and roasted kasuri methi. Mix well and add 2 tbsp s gravy to fresh cream and mix. Now add this gravy mixed fresh cream to soya sabji. Other wise we will not get right texture of gravy. Add garam masala powder and add little quantity of water if needed. Mix well and cook for 1 to 2 mins and off the flame. Now healthy, yummy, delicious and tasty restaurant style soya makhani gravy is ready to eat with steamed rice or with roti.
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