My Mum makes masalas (Indian Spice Mix) at home.When she visited last year she brought us two bags of Malvani Masala. One was a regular version, one slightly spicier with these amazing red chilies that she had sourced especially for the masala. I have been using the mild version last year. It has the most amazing flavour and I use it in various vegetable dishes. As I am now close to running out of it, I decided to dive into the spicy one. This version is simply divine!! I am loving it!!
Last week I made this simple potato curry with soy nuggets. Just one tablespoon of the Malvani masala and the curry was heaven. I made some rice to go with and a big bowl of salad. Just a note on the masala - when you add a good Malvani masala to your curry, there is little more that you will need. There are lots of Malvani masalas available commercially. Choose one carefully, there should be no bitterness or bitter aftertaste in this masala.
2 medium potatoes, cubed
2 cups soy nuggets, dry
1 medium onion, chopped fine
5 cloves garlic, minced
1/2" ginger, grated
1 tbsp coriander seed powder
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1 tbsp Malvani masala (Malvani Spice Mix)
Salt to taste
1 tsp oil
1/2 cup tomato paste
- Place the soy nuggets in a saucepan. Cover with water. Boil for 7 minutes.
- Drain out the water, then squeeze the nuggets with the palms of your hands to make sure all the water is out.
- Heat the oil in a large saucepan. Add the cumin seeds.
- Reduce the heat, add the onion. Fry until transparent.
- Add the garlic and ginger. Fry for a couple of minutes.
- Now add the chopped potatoes. Stir until coated with oil.
- Add the cooked soy nuggets. Fry together with the potatoes for 3 minutes.
- Add the coriander, turmeric, salt to taste, and Malvani masala.
- Throw in the tomato paste with 2-3 cups of water. Stir this mix well.
- Cook on a medium low heat until the water reduces by half, and the sauce has begun to thicken.
- Check for seasoning, and serve hot with rice.
- Soy nuggets are like dried sponge. When you boil them in water, they will absorb the water, turn soft and cook. They will however not lose their shape or become mushy.
- After draining the water from the nuggets, they will be hot. Let the nuggets sit for a few minutes before squeezing the remaining water from them.
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