Soya Chunks as we all know is the best protein source in the vegetarian sector and these chewy lil' protein balls can be used in quite a number of recipes.
I always use these nuggets in a tomato onion gravy and of course in rice dishes such as pulav and biryani.
But after coming across a mouth watering recipe of these cuties in Laavanya's blog, I sure wanted to give it a try and lo and behold- end result was a sooper dooper korma in a creamy tomato and coconut milk gravy!
I have slightly altered the recipe to my taste.
Here it goes:
Soya Chunks or Soy nuggets- about 2 Cups or 15-20 pieces
Petite Green Peas- 1/2 Cup (fresh or frozen is ok)
Onion- 1 medium size chopped finely
Tomato Paste- 2 Tbsp diluted in water or tomato puree from one tomato
Coconut milk- 1/4 Cup
Oil- 2 Tbsp
Bay leaf- 1 no.
Cumin seeds- 1 Tsp
Coriander Powder - 2 Tsp
Red Chilly powder - 1 Tsp
Garam Masala- 1 Tsp
Cilantro- to garnish
Cilantro- to garnish
Salt to taste
For the Masala:
Garlic - 5 cloves
Ginger - 1 inch piece
Green Chillies - 5 to 6 nos.
Poppy seeds - 1 tsp
Almonds / Cashews - 12 nos.
1.Bring water to a rolling boil in a wide mouthed pan with a little salt and add the nuggets to it. Cover and cook for a few minutes and switch off the heat and let the nuggets sit for about 10 minutes.
2.When the nuggets are cooked they will turn soft and will bloat up in size.Drain the water and squeeze the extra water from the nuggets once they cool down and set aside.
3.Fry all the ingredients for the masala in a tsp of oil and once it cools down,
grind it into a fine paste adding water.
4.Heat the remaining oil in a pressure cooker and add the cumin seeds and the bay leaf followed by the chopped onions. Saute the onions till soft and translucent and add the tomato paste ,the ground masala paste and the remaining spice powders.
5.Cook the mixture till the paste is almost dry and add the frozen peas and drained soya chunks along with the coconut milk and salt.
6.Check for salt at this stage, close the lid and pressure cook for about 2 whistles.
7. When the pressure releases, give the mixture a quick stir and transfer to a serving bowl and garnish with some chopped cilantro.
8.An excellent side dish to pair with rotis or chappatis or any mildly flavoured rice. I had made ghee rice and it tasted excellent with the korma!
Sending this to Aipi's Bookmarked Recipes