After making this soya matar gravy, I was wondering why I don’t cook soya chunks
more often. In Angola, we are anyways limited in the choice of vegetables and soya chunks is such a great source of protein especially for vegetarians! I had it so many time during the time I was volunteering in Uttarakhand after the 2013 floods. When I got back I had decided to include it more often in my diet. But then suddenly I stopped. no reason.
This time also, I made it just by chance. We had a potluck farewell party for a friend who is relocating from Angola. I had been asked to make chilli soya nuggets. That was the only reason I bought soya nuggets. Yesterday I looked at the leftover packet of soya nuggets and I was again inspired to try something new with it. Looked up online and found this beautiful tangy gravy recipe, just perfect for soya nuggets. This is different take from my previous recipe. This soya nuggets and peas recipe combines the tanginess of tomatoes and yoghurt, the sweetness of peas and chunky – springy soya nuggets. With yoghurt and gram flour, this sauce is very thick and beautifully coats the soya nuggets.
Who’s hungry? 🙂
Soya Nuggets and Peas in a tangy gravy
By Ashima Goyal Siraj
Preparation Time: | Cooking Time: | Serves: 2
100 gms Soya nuggets
1/2 cup boiled green peas (you can use frozen peas as well)
2 tbsp oil
a pinch of asafoetida
1 tsp cumin seeds
1 inch ginger, chopped
1 green chilli, chopped
2-3 cloves of garlic, copped
1 onion, chopped
2 tomatoes, chopped
1/2 tsp red chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/4 cup yoghurt, beaten
1 tbsp gram flour (besan)
2 tbsp milk
1 tsp sugar
Salt to taste
- Boil soya nuggets in salt water for 10-15 minutes until they are almost double in size and springy when pressed. Drain, wash in cold water and keep aside.
- Heat oil in a wok/ kadhai. Add asafoetida and cumin seeds.
- When the seeds start to crackle, add ginger, garlic and green chilli. Saute till the garlic just starts to turn brown.
- Add the chopped onion. Saute until the onions start to turn translucent.
- Add tomatoes, turmeric powder, chilli powder and coriander powder. Add about 1/4 cup water, mix well and cook covered for 5 minutes.
- Remove from heat and using a hand blender, grind to a smooth gravy.
- In a bowl, mix together yoghurt, gram flour, milk and 1/2 cup water. Add to the onion-tomato gravy.
- Add the boiled soya nuggets, green peas, sugar and salt. Mix and simmer for 2-3 minutes till the gravy is thick to the desired consistency.
- Serve hot with chapatis.
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