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Sample recipes are home-cooking guides and have not been professionally tested. Nutrition values are rough estimates. Always check ingredient labels for allergens.

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Punjabi Soy Chunk And Pea Masala (Nutri Matar) · Cooking Culmination

Discover / Punjabi

Editorial sample recipePunjabibeginnervegetarianveganhalalgluten-free

Punjabi Soy Chunk And Pea Masala (Nutri Matar)

Name: Punjabi Soy Chunk And Pea Masala (Nutri Matar)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 1.5 cup textured soy protein chunks, soya chunks; 1 cup frozen green peas; 2 tbsp vegetable oil; 1 tsp cumin seeds; 1 large yellow onion, finely diced; 1 tbsp ginger-garlic paste; 0.75 cup tomato puree; 1 tsp coriander powder; 1 tsp garam masala; 2 tbsp fresh cilantro, chopped

Protein-rich soya chunks and sweet green peas simmered in a spiced onion-tomato gravy, a beloved North Indian home favorite.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Punjabi Soy Chunk And Pea Masala (Nutri Matar)

AI illustration

Ingredients

Servings

360 ml textured soy protein chunkssoya chunks
240 ml frozen green peas
2 tbsp vegetable oil
1 tsp cumin seeds
1 large yellow onionfinely diced
1 tbsp ginger-garlic paste
180 ml tomato puree
1 tsp coriander powder
1 tsp garam masala
2 tbsp fresh cilantrochopped

Allergen information

This recipe contains or may contain:

Based on ingredient names only. Brands differ and cross-contact can happen — always check labels.

Technique to learn

Protein Hydration Infusion

Squeezing moisture out of rehydrated plant protein so it absorbs savory gravy like a sponge during cooking.

Instructions

Step 1: Soak soy chunks in boiling hot salted water for 10 minutes, then drain into a colander and rinse under cold water.
Step 2: Squeeze excess water out of each soy chunk firmly using your hands and set aside.

Step 3: Heat vegetable oil in a skillet over medium heat, add cumin seeds, and let sizzle for 30 seconds.

Step 4: Add diced onion and cook for 6-8 minutes until rich golden brown.

Step 5: Add ginger-garlic paste, tomato puree, and coriander powder; cook for 5 minutes until oil separates from gravy base.

Step 6: Stir squeezed soy chunks and green peas into skillet, tossing thoroughly for 2 minutes to coat with spices.

Step 7: Pour in 1/2 cup warm water, cover skillet, and simmer over low heat for 8 minutes to absorb flavors.

Step 8: Uncover, mix in garam masala, sprinkle fresh cilantro over top, and remove from heat.

Cooking tips

Thoroughly squeezing liquid out of soaked soy chunks enables them to absorb maximum flavor from the gravy.
Original home-cooking adaptation inspired by Punjabi; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.