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Monday, 26 December 2016

Soya Nuggets Curry


          Protein rich, healthy and delicious, this Soya Nuggets Curry makes for a perfect side dish with either chapattis, jeera rice, plain steamed rice, plain biryani or pulao. Many variety of dishes can be made out of it. 

          It is a great substitute to meat and tastes just as yummy as any mutton curry. Make them more appetizing by adding some green peas. It can be prepared both in the North Indian and South Indian style. To prepare it follow an easy step by step method with pictures.





  • 1 cup soya nuggets, soaked in lukewarm water for 10-15 minutes
  • 1/2 cup frozen green peas
  • 2-3 tbsp. oil
  • 1 tsp. cumin seeds
  • 2 bay leaves
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1 tomato, chopped
  • salt to taste
  • 1 tbsp. red chili powder
  • 1/2 tsp. turmeric powder
  • 1 tbsp. coriander-cumin powder
  • 1 tsp. garam masala powder
  • 2 tbsp. yoghurt
  • 1 tsp. kasuri methi (dry mint leaves), crushed
  • coriander leaves to garnish





          Squeeze out the after from the soaked soya nuggets and keep aside. Heat oil in a pan and temper with cumin seeds and bay leaves. Saute for a few seconds.

          Add the onion and fry till light brown. Add the ginger-garlic paste and all the dry spices (except salt)mixed with a little water. Saute till the oil separates.

          Now add the tomatoes and cook till it is mashed. Add the yoghurt and kasuri methi. Give it a stir and drop in the soya nuggets and salt. Mix well

          Simmer till the moisture is evaporated. Add 1 cup water and the peas. Cover and continue to simmer till the gravy is slightly thick. 

          When done, switch off the flame and garnish with coriander leaves. Serve as a side dish with either rice or chapattis. It goes very well with naan, tandoori roti, jeera rice, plain biryani or pulao.





                  Heat oil in a pan and temper with cumin seeds and bay leaves. Saute for
                  a few seconds.




                              Add the onion and fry till light brown. 




                  Add the ginger-garlic paste and all the dry spices (except salt) mixed with a 
                   little water. Saute till the oil separates.




                               Now add the tomatoes and cook till it is mashed. 




                                Add the yoghurt and kasuri methi. Give it a stir and 




                               drop in the soya nuggets and salt. Mix well.




                    Add 1 cup water and the peas. Cover and continue to simmer till the gravy
                    is slightly thick. 



                     When done, switch off the flame and garnish with coriander leaves. 





                            Serve as a side dish with either rice or chapatis. It goes very well 
                            with naan, tandoori roti, jeera rice, plain biryani or pulao.












 
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