Thursday, January 10, 2013

Peas Nutri-Nuggets Curry | Curried Peas and Soy Nuggets


I love cooking with soy nuggets, they are so versatile and wonderful! What I like most about them apart from the fact that they are nutritious is that they absorb the flavour of pretty much any curry they are cooked in. I always keep a stash ready in my pantry especially for days what I want to make a one pot meal or simply a quick curry.

Of late I saw found a mini version of these soy nuggets available in our local Indian store. I was pleasantly surprised and immediately grabbed a box. At home, I was delighted to find these bite sized morsels were a perfect size for curries. Here's my first try with them - a delicious slightly thick gravy of fresh green peas and soy nuggets bursting with taste and tang!


Ingredients:
1 cup mini soy nuggets, dry
3/4 cup peas
Salt to taste
1 tbsp kasuri methi (dry fenugreek leaves)
1/4 tsp turmeric
1/4 tsp cumin seeds
2 tbsp tomato paste

Wet Grind:
1 medium onion
1 green chili
1/2" ginger
4 cloves garlic

Dry Grind:
2 whole red chilies, dry
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
6 black peppercorn
1/2" cinnamon stick
3 cloves
1/2 black cardamom
1/2 petal star anise

Method:
  1. Place the soy nuggets in 2 cups water in a saucepan. Bring the water to a boil. 
  2. Reduce heat and continues cooking for 8 minutes. Drain the nuggets from the water.
  3. Dry grind all the spices together. Set aside.
  4. Separately grind the wet grinding ingredients. Set aside.
  5. Heat oil in a pan, add the cumin seeds, then the turmeric, follow immediately with the ground onion paste. Fry on a gentle heat until the raw smell goes away.
  6. Add the tomato paste, then the dry ground spices with a half cup of water. 
  7. Cook until the water is absorbed and the oil begins to separate.
  8. Now add the soy nuggets, but just before you do squeeze them to ensure that they retain no water.
  9. Add the peas, kasuri methi, salt to taste, the then finally 2 cups water.
  10. Cook on a medium heat , stirring occasionally, until the gravy thickens and the peas are cooked.
  11. Turn off the heat, cover the pan and allow the curry to sit for at least 2 hours before enjoying.
Vegan Recipe

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2 comments:

  1. I love soy nuggets too..love your dish

    ReplyDelete
  2. Even i love nutri nuggets in my curry, an excellent side dish for pulaos.

    ReplyDelete

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