Temperature has taken its Plunge and before I could get prepared for the frosty gusts of Winters, I am caught up with the usual spin-offs like runny nose and hitting head aches. Ohh !! I am already missing Summer so much. As greedy as I am, its always the other side which is greener for me. And as they say
“A watched pot never boils”, this Winters will be longggg .. Sigh !!!
I dont feel like cooking that much in Winters, off course apart from the weekends when I love to have Lunches on my Stove and Coffee time with my Oven. For rest of the days, its all those Easy peesy stuff which is lighter on Stomach ( Since in Winters we tend to eat more, or is it just me ?? ). And whenever I run out of ideas what to cook for dinner, I usually end up making this simple dish which never fails to lifts my spirits. I have made this curry in many different ways. Sometimes adding Madras Curry Powder, or even Chaat Masala I try to create varied tastes according to mood and availability.
For someone who Love Soy Bean nuggets, its a great dish and if you havent tried it this way, you have got your Winter’s Lazy dish ready 😉
What you need ?
- 2 cups uncooked Soya Nuggets
- 2 cups Green Peas, thawed if frozen
- 2 tbsp Ginger-Green chillies Paste
- 3-4 garlic cloves
- 2 large onions
- 2 large tomatoes / 1 cup tomato Puree
- Salt to taste
- 2 tsp Red chili powder
- 1 tbsp Oil
- 1 tsp turmeric, cumin seeds, black pepper each
- Cilantro leaves to Garnish
How to Make ?
- Keep Soy nuggets in warm water mixed with a large pinch of salt and keep aside while we prepare Tadka.
- Chop all the vegetables fine and keep ready
- Heat up Oil in a pan, throw in Cumin seeds and fry till they get brown. Add in garlic and fry some more till brown.
- Add in Chopped Onion and fry untill translucent. Then add tomatoes and ginger-green chili paste along with all the spices and cook covered for 7-8 minutes untill tomatoes get all mushy and spices get cooked up.
- Squeeze the water out of Soy nuggets and add into the pan along with peas, cook for 7-8 minutes covered. Stir in between
- Now add some water as per the desired consistency and further cook for 2-3 minutes before turning off and garnishing with Coriander
- You can add Garam MAslaa as Garnish, I sometimes do add it.
- Kasuri Methi before serving also make up to a great garnish, leaving aside its medicinal benefits off course
- Feel free to experiment with this curry, its very versatile and holds good taste with almost every herb and spice.
- Tadka can also include dried red chilies for a different flavour and color.