Soya Nuggets Curry

          Protein rich, healthy and delicious, this Soya Nuggets Curry makes for a perfect side dish with either chapattis, jeera rice, 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. So check out the step by step pictorial recipe to prepare it. 

• 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 chapatis. It goes very well with naan, tandoori roti, jeera rice, plain biryani or pulao.

                  Heat oil & temper with cumin seeds & bay leaves. Saute few seconds.

                                Add onion & fry till light brown. 

                  Add ginger-garlic paste & all dry spices (except salt) mixed with some water. 
                   Saute till oil separates.

                                Add tomatoes & cook till it is mashed. 

                                Add yoghurt & kasuri methi. Give it a stir. 

                                Add soya nuggets & salt. Mix well.

                      Add 1 cup water & peas. Cover & simmer till gravy is slightly thick. 

                              When done, switch off flame & garnish with coriander leaves. 

                     Serve with rice, chapatis, naan, tandoori roti, jeera rice, plain biryani 
                     or pulao.