Soy Granules Subzi

Want a curry in a jiffy?  Then you’ve got to try this. Well, I am not running a marathon like rachel ray’s 30 minute meals but if I ever do so, then this simple yet fully flavorful soy granule subzi would definitely fit into my theme. For those of you who do not know, soy is cholesterol free, an excellent source of protein and low in calories. I used “Nutrela” brand soy granules that is sold in most indian grocery stores. When cooked soy granules have a minced meat texture and taste amazingly delicious. The best part? All you need to do is to soak them in hot water for about 5-10 mts till they soften and you are on your way for a quick fix. Now you’ve got to think of what to do with the time that you otherwise would have spent in the kitchen 🙂 . Lets take a quick peek at the recipe:

Ingredients:

1 cup soy granules

½ tsp salt

6 cups water

2-3 tbsps olive oil or any other cooking oil

2-3 tbsps broken cashew nuts

½ tsp cumin seeds

1 cup finely chopped onions (1 large onion)

5-6 fresh curry leaves

¼ tsp turmeric powder

Salt to taste

1 tsp ginger – garlic paste

2 small tomatoes – finely chopped

1 tsp red chilli powder (Adjust to suite your spice levels)

1 tsp garam masala powder

How To:

• Bring 6 cups of water to boil. Turn off the flame and add the soy granules, ½ tsp salt to it. Let it soak while you fry the onions. By the time they soak, the granules turn puffy.
• In another pan, heat oil, add cashew nuts and toss them for a minute on medium flame till light golden brown. Throw in the cumin seeds, curry leaves, chopped onions, salt to taste and turmeric. Saute for about 5-8 mts on medium flame till the onions turn soft and light golden brown in color.
• Add ginger – garlic paste, and fry for a minute on medium flame.
• Add chopped tomatoes, chilli powder, mix and let cook uncovered for 3-4 mts till soft.
• While the tomatoes are cooking squeeze all the water from the soy granules, discard the water and set them aside.
• Add the soy granules to the tomato onion mixture, combine and let cook for another 3-4 mts till the raw smell disappears. Add garam masala powder, adjust salt and finally add the freshly chopped coriander leaves just before switching off the flame.
• Serve hot with chapathi, or steamed rice with papad and yoghurt on the side.