Here is that soya nugget curry from scratch that I've been promising all of you. The first recipe I shared was made from our Punjabi Masala jarred curry starter. This recipe just gives you the onion-garlic-ginger components separately. Why I like to give you separate recipes rather than try and tackle both techniques in one recipe with notes? Because it can be confusing. The ingredients are added in different orders at times and the cook times can change. And, if you cook one way, you likely don't need to navigate cumbersome notes. If you do get your hands on our Punjabi masala, just head here for that other recipe. It cuts out the chopping and grinding of the onion/ginger/garlic.
Stovetop: Soya Nuggets from Scratch
Makes 4 cups
1 cup dried soya nuggets
2 tablespoons vegetable oil (canola or grapeseed) or ghee
1 pinch hing (asafoetida) (optional)
½ teaspoon turmeric powder
1 teaspoon cumin seeds
4 cloves
2 black cardamom pods (optional)
1 2-inch-long cinnamon stick
1 small yellow or red onion, pureed
4 cloves garlic, pureed
1 2-inch piece of ginger, pureed
1 - 4 Thai or serrano chiles, stems removed and thinly sliced
½ cup very thinly sliced green beans
1 medium tomato, pureed
2 tablespoons unsalted tomato paste
2 tablespoons methi (dried fenugreek leaves) crushed in hand to release flavor
1 tablespoon garam masala
2 teaspoons coriander powder
2 teaspoons red chile powder or cayenne pepper
1 tablespoon salt
3 cups water
2 tablespoons cilantro, minced
1. In a roomy bowl, soak the soya nuggets in ample hot, boiled water for at least 1 hour. Once soaked and the water cools, take a small amount of the nuggets at a time in one hand and squeeze out the water – continue to do this for all the nuggets. Discard this water and set the nuggets aside. They will be slightly spongy.
2. In a deep, heavy pot or Dutch oven, heat the oil over medium-high heat
3. Once the oil is hot, add the hing, turmeric, cumin, cloves, cardamom, and cinnamon. Cook for 1 minute until the seeds sizzle and turn reddish brown.
4. Add the onion. Stir and cook for 2 minutes until the onion browns slightly.
5. Add the garlic, ginger, and fresh chiles. Stir and cook for 1 minute.
6. Add the soya nuggets and green beans. Stir and cook for 1 minute.
7. Add the tomato and tomato paste. Stir and cook for 2 minutes.
8. Add the methi, garam masala, coriander powder, red chile, salt, and water. Stir and bring to a boil. Substitute or add any vegetable including frozen peas, potatoes, tomatoes, or parsnips. Just be careful not to add too much – this dish should be very brothy.
9. Turn the heat down and simmer partially covered for 20 minutes. Turn the heat off, cover the pot completely and let it sit for 2-3 minutes. Remove and discard the cinnamon stick and the cardamom pods or leave them in for flavor and eat around them. The other spices, including the cloves, are edible. Garnish with cilantro and serve with basmati rice.
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