Soya Matar Masala Curry

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

My Notes: 

• 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.