Methi Malai Soya

You must have heard of Methi Malai Paneer, Methi Mutter Malai and similar other names. Very commonly available in most Indian restaurants. Today I bring forth Methi Malai Soya. Yes! Heard it right! It's with Soya chunks. All of us know the health benefits of soya and that it is protien rich. Here it's coupled with greens (fenugreek leaves) and made creamier with malai (cream). This dish is yummy and you are sure to lick your fingers till the end.

Methi Malai Soya

INGREDIENTS

Grind to paste:

1 Onion
A pod of ginger
1 Chilli

Other ingredients:

1 cup soya chunks
1 cup methi/ fenugreek leaves
1/4 cup malai/ milk cream
1 cup fresh tomato puree (2 tomatoes)
1/2 tsp Garam masala
1 tsp chilli powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp cumin seeds
1 tsp amchoor/mango powder (optional
Oil
Salt

DIRECTIONS

Boil and cook soya chunks in water and salt for 5-10 mins till soft. Cut them in halves if too big (so that they absorb more gravy). Keep them aside.

In a wok/kadai, heat oil, add cumin seeds and let them splutter. Add the ground paste to it and cook for 5 mins on low flame with continuous stirring. Then add the tomato puree following the other dry powders except mango powder. Cook for 2 mins and then add the soya chunks and fenugreek/methi leaves. Cover the lid, cook for 10 mins so that the gravy is absorbed. Add fresh cream and cook for another 5 mins on low flame with closed lid. Cream gives some sweetness to the dish. If you want a slight tang, add amchoor/ mango powder. It's optional. I added a pinch to mine. And if you prefer more gravy then add water. Garnish with coriander leaves and serve hot with roti or pulao.