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!
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
1 medium onion
1 green chili
4 cloves garlic
2 whole red chilies, dry
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
6 black peppercorn
1/2" cinnamon stick
1/2 black cardamom
1/2 petal star anise
- Place the soy nuggets in 2 cups water in a saucepan. Bring the water to a boil.
- Reduce heat and continues cooking for 8 minutes. Drain the nuggets from the water.
- Dry grind all the spices together. Set aside.
- Separately grind the wet grinding ingredients. Set aside.
- 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.
- Add the tomato paste, then the dry ground spices with a half cup of water.
- Cook until the water is absorbed and the oil begins to separate.
- Now add the soy nuggets, but just before you do squeeze them to ensure that they retain no water.
- Add the peas, kasuri methi, salt to taste, the then finally 2 cups water.
- Cook on a medium heat , stirring occasionally, until the gravy thickens and the peas are cooked.
- Turn off the heat, cover the pan and allow the curry to sit for at least 2 hours before enjoying.
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