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Monday, March 5, 2012

Soya Nuggets Curry with Mushrooms and Potatoes




























The Soya nuggets are TVP (textured vegetable protein) also known as textured soy protein (TSP), soy meat, or soya meat is a soy flour product and a by-product of extracting soybean oil.

These nuggets are made in irregular shapes, and available in dried forms at local Indian grocers.

They are tasteless and odorless. Soaked nuggets turn spongy, will absorb any flavors you dunk them in to.

In India they really became popular in 70s, and used to come in package called Nutri Nuggets.

Everyone is aware of the goodness of protein-rich soybean, however for vegetarian cooks it is a tough job to incorporate this goodness in the daily menu as many youngsters and even grown-ups shy away from goodness of this "wonder bean"

I made this curry this time with mushrooms and potatoes, but you can use peas, red or green peppers, or any other vegetables with soya nuggets. Only thing to remember is that you must to load it up with spiced gravy to make them flavorful and juicy.


This recipe yields ~ 8 servings.



Ingredients:



* 2 cups of soya nuggets

* Salted boiled water to soak the nuggets

* 4 potatoes

* 1 (8 oz) pack of mushrooms

* 3 yellow onions

* 1 tablespoon of ginger garlic paste

* 5 tablespoon of oil of cooking vegetable oil (divided in two parts 2 and 3 tblspoon each)

* 2 bay leaves

* 2 pods of black cardamom

* 3 pods of dried red chili peppers

* 2 teaspoon of cumin seeds

* 1 teaspoon of black mustard seeds

* ½ teaspoon of Fenugreek seeds

* ¼ teaspoon of Asafetida powder

* 2 cups of crushed tomatoes from a can

* 1 teaspoon of turmeric powder

* 1 teaspoon of coarsely ground black pepper

* 1 teaspoon of crushed red pepper (or to taste)

* 2 tablespoon of coriander powder

* 1 teaspoon of cayenne pepper powder

* 2 teaspoon of cumin powder

* 1 tablespoon of mango powder

* 1 teaspoon of garam masala

* Salt to taste

* 4 cups of water

* ¼ cup of chopped fresh cilantro leaves




Method:



* Boil potatoes, peel and cut them in cubes.

* Slice mushrooms and sprinkle some lemon juice so they dont turn brown (mine did)

* Dry roast the soya nuggets in a frying pan on stove, until light brown.

* Soak the roasted nuggets in salted boiling hot water for 30 min.

* Drain and squeeze all water from the nuggets, set aside.

* Heat 2 tablespoon of oil, when heated, sauté sliced mushrooms until light brown, add drained soya nuggets, and stir fry until light brown, set aside.

* Heat 3 tablespoon of oil in a pan.

* When oil is heated add cumin seeds, fenugreek seeds and when these crackle add asafetida immediately followed by bay leaves, chili pods and cardamom pods.

* Add ground onions, ginger and garlic paste.

* Saute until light brown.

* Add all the spices, stir and mix well.

* Add crushed tomatoes from can.

* Cook for 2 min stirring in between, then add mushroom and soya nuggets, mix well.

* Add potatoes and water. (you can taste and add additional spices if desired)

* Simmer and cook for 6-8 min on low-medium heat until gravy thickens a little.

* Garnish with chopped cilantro leaves.

* Serve Hot with Chapati or White rice.



Recipe and Photographs by Surekha.

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