I take about 1 cus of soya chunks for this recipe. Many people immerse these soya chunks in hot salted water for some time.
They then squeeze out the water and soft and larger soya chunks are now ready to use.
I, however, add them directly to the curry and feel they absorb the flavors really well.
Saves time actually.
Slice 2 medium onions, mince 1 tsp. ginger and garlic or use paste and chop 3 medium tomatoes and keep aside.
Peel and cube 1 medium potato and keep aside (optional).
Heat a pan or kadhai. Take 1 tbsp. mustard oil or any other vegetable oil.
Add 1 tsp. cumin seeds. Allow them to sputter.
Add in the sliced onions. Fry for about 5 minutes till they are golden. Add in the minced ginger and garlic and tomatoes now.
Also add turmeric powder and salt.
Let it cook down till tomatoes are mushy. You can cover and cook if you so wish.
It takes about 5-8 minutes on low to medium flame.
Take off the flame and cool down. Then blend with water to make a smooth paste.
Add the curry base back to the kadhai. Add cubed potato and soya chunks at this point.
Also add about 1 to 2 cups of water.
Cover and cook for about 6-10 minutes till the potatoes are cooked and the soy chunks are soft.
Your gravy will thicken a bit. If you want, you can add some water to thin it down.
Add garam masala, ground coriander and red chilli powder or paprika.
Mix well and taste. Add seasonings if needed.
Your soya nuggets curry is ready to eat. Garnish with chopped cilantro and serve hot.
Enjoy with boiled rice or rotis and salad.