Soya Noodlee In Tomato Gravy
| 100 Grams | Soya Noodlee |
| 500 Grams | Tomatoes (Cut Into 4 Pieces) |
| 500 Grams | Tomatoes (Cut Into 4 Pieces) |
| 2 Tablespoons | Refined Oil |
| 4 Nos | Whole Red Chillis |
| 2 Nos | Onions Chopped |
| 8 Cloves Of | Garlic, Chopped |
| 1 Small Piece Of | Ginger, Roughly Chopped |
| 4 Nos | Green Chillis |
| 6 Nos | Cashewnut (Soaked In Water) |
| 1⁄2 Teaspoon | Red Chilli Powder |
| 1⁄2 Teaspoon | Turmeric Powder |
| 1 Teaspoon | Coriander Powder |
| 1⁄2 Teaspoon | Garam Masala |
| 2 Tablespoons | Butter |
| 2 Tablespoons | Cream/Malai |
| 1 Tablespoon | Chopped Green Coriander |
PREPARATIONS
PREPARATIONS
- Take a deep sauce pan, put in this soya noodlee, 1 litter of water, 1 teaspoon salt and boil it for 15-18 minutes approx or till it becomes fully soft. Now strain the soya noodlee and keep it aside.
- In a sauce pan/deep pan add chopped onion, ginger, tomatoes, soaked cashewnut, green chilli, chopped garlic, turmeric powder, salt and 3-4 cups of water then mix well and cook until onion and tomatoes soft or cooked. After cooked take out from the heat and let them cool. Now blend the mixture to a smooth pure in a blender and keep a side.
- Heat the refined oil in a pan/kadai, add the whole red chilli, when they begin to change in color then add tomato puree, gram masala, coriander powder, red chilli powder and cook on slow flame until oil separate.
- Now add the soya noodlee to the gravy and allow finish cooking over medium heat. The gravy should coat the soya noodle and look solid. When you shake the pan, the gravy and noodlee should move together. Remove from the heat and add cream, butter and chopped green coriander. Toss until well combined. Adjust the salt & chili
- Now soya noodlee in tomato gravy is ready to serve.
