To make a vegetarian recipe look good and taste yum try this one! When alone in a bowl of gravy, turnips don’t really taste excellent but when paired with some soy nuggets the gravy was awesome. Well, the catch here in this recipe is that you can substitute soy nuggets with any other protein like chicken or mutton, just that the protein have to be marinated for a longer duration.
- 500 gm of Soy nuggets
- 2-3 medium turnips peeled and sliced
- 2 medium onions sliced
- ¼ cup yogurt
- 2 tsp ginger-garlic paste
- 1 bay leaf
- 4 cloves
- 1 tbsp coriander Powder
- 1 tsp Red chill Powder
- ½ tsp turmeric Powder
- Salt to taste
- 1 tbsp garam masala powder
- 1 tbsp chopped coriander leaves
- Mix yogurt, coriander powder, red chili powder, turmeric powder, ginger garlic paste, and salt together. Marinate the soy nuggets in this mixture for ½ an hour.
- Heat the oil in a large, wide, and preferably non stick pan over medium flame.
- When hot put in the onions. Stir and fry until the onions are reddish brown color Remove the onions with slotted spoon, squeezing out and leaving behind as much oil as you can. put the brown onions into the blender or food processor. Grind to a smooth paste.
- Heat the oil that was left over from frying the onions, again.
- Add bay leaf and cloves to it. After few seconds, add soy nugget pieces without the marinade and fry for 5-6 minutes on high heat, stirring every now and then.
- Now add the onion paste and marinade mixture to the soy nuggets. Turn the heat down to medium and continue to stir and fry till the oil begins to separate from the masala. Sprinkle a little water whenever the masala begins to stick to the pan. Season it with salt to taste.
- Now put in 2-3 cups of water and turnips. Bring the pan to a boil. Turn the heat to medium low and cook covered (At this stage you can transfer soy nugget-turnip mixture in a pressure cooker to cook it faster).
- When the soy nuggets are cooked, remove the pan from the heat and sprinkle the garam masala over it. Cover and simmer on low heat for 2-3 minutes.
- Open the cover and garnish with chopped fresh coriander leaves.
- Serve hot with rotis.