Soya nuggets are one of those ingredients that help me create a complete meal very quickly, and I rather like the texture it brings to my vegetarian plate. Soya curries are a dime a dozen - this particular one uses the summer flavours of mint and coriander to create a light flavour to go with all that texture!
1/2 cup soya nuggets
3-4 medium sized potatoes, peeled and diced
1 tomato, diced
1 small onion, chopped
1 teaspoon cumin
1/2 teaspoon cinnamon powder
1/2 cup mint leaves
1/2 cup coriander
1 piece of dried kokum
1 green chilli
2-3 cloves garlic
Soak the soya nuggets in drinking water at room temperature for about 10 minutes, and then drain and squeeze out the water.
Put the mint, coriander, kokum, chilli and garlic into a mixer to form a coarse green paste.
Heat the oil in a kadhai or pan, now add the cumin seeds and allow it to splutter. Then add the cloves.
Add the chopped onions and cook on a medium flame until the onions turn translucent.
Add the cinnamon and cook for another minute or two.
Now add the chopped tomatoes, cook for another 3-4 minutes until the tomatoes are fried.
Stir in the chopped potatoes and the soya, stir fry for a minute or two so that the edges of the potatoes get a slightly roasted effect.
Add the green paste and just enough water to barely cover all the ingredients. Stir in salt, cover the pan and allow to cook for about 10-12 minutes on a medium flame until the potatoes have been cooked.
Take off the lid and cook for another 3-4 minutes while the gravy reduces.
Serve with hot chapatis or rice (seen here: bamboo rice)