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Soya Bhurji Aloo-Matar Curry

40 min

4 Serving

34g Protein

Vegetarian

102

Ingredients

Heat oil in a pan and add cumin seeds and bay leaf.
Add the chopped onions, tomato puree, ginger-garlic paste and fry the mix.
Once it dries up to half, add Kashmiri mirch powder, coriander powder, cumin powder, salt, chopped green chilies and cubed potatoes, and fry till it dries up
Empty Saffola Soya Bhurji packs in the spice mix and pour 300 ml (1½ cup) water to mix the spices up. Mix well.
Put on the lid and let it simmer for 5-7 mins. Add the boiled peas. Once the potato cubes are cooked, check the gravy for its thickness. It should be semi dry and not runny. So, if there is extra moisture, turn the heat up a bit and stir-fry till it dries up completely.
Garnish with finely chopped fresh coriander leaves and serve hot.