I had come across this recipe in one of the magazines quite sometime ago. The picture of the dish looked inviting, tempted to try out the recipe, I took a note of it. Well the interesting part is this dish originally is a non-vegan dish prepared with lamb/mutton. As our weekend main meal usually includes at least one non-vegan dish I wanted to prepare this, but ultimately my decision to use soya nuggets instead of meat seemed healthier! We had a yummy and healthy vegan meal with the touch of a very exquisite taste.
Ingredients:
- 250 gm soya nuggets
- 4 medium size onions, chopped fine
- 4 tbsp extra virgin olive oil
- 1 tsp corn flour
- Salt to taste
For the marinade:
- 1 tbsp balsamic vinegar (If not available use white vinegar)
- 1 tbsp soya sauce
- 1 tbsp barbecue sauce
- 1 tsp honey
- 1 tsp chilli sauce or more to taste
- Few chilli flakes(optional)
- a dash of herbs fresh/dry –rosemary, sage and basil
To grind together:
- 8 flakes of garlic
- ½ cm ginger
- 3 cloves
- 1 ½ cm cinnamon
- a pinch of nutmeg
- 5 cardamoms
- 1 tsp cumin seeds
- 8 pepper corns
For garnishing:
- a handful of chopped fresh parsley
Method:
- Soak the soya nuggets in hot water till soft. Squeeze out the water.
- Mix together all the ingredients for the marinade and add to the soya nuggets. Let it stand for 20 minutes.
- Heat a little oil in thick bottom pan and fry the onions till golden brown.
- Drain the soya nuggets and add to the onions. Keep aside the stock and continue stirring till it turns dark brown.
- Add the ground masala and salt. Stir-fry well, till the nuggets are coated well.
- Dissolve the corn flour in a little water to a smooth paste and add to the stock.
- Stir well and add it to the soya nuggets. Continue stirring till the mixture thickens.
- Garnish with fresh chopped parsley(optional) and serve hot with Indian flat breads or rice preparations like pulao, biryanni etc.
Standing Time for marinating: 20 minutes
Preparation Time: 35 minutes
Serves: 4