Soya pasanda

Both the kids are going through a phase where they want soya nuggets every week, and I indulge them, because it is of course full of proteins. But the same old tomato based gravy gets a bit boring, so I jazzed it up a bit this time to get a smoother gravy.

100 gms soya nuggets
6 pods garlic
1/2 large onion, chopped fine
2 large tomatoes
1 tsp dhania powder
1 tsp jeera powder
1 tsp garam masala powder
1/2 tsp paprika powder
1 tsp kasoori methi
1 tbsp cornflour
1 tbsp olive oil
Salt to taste


Method:
Soak the soya nuggets in boiling water, till soft. Drain and keep aside.
Heat oil, and saute garlic and onions till transparent.
Chop the tomatoes directly onto the onion-garlic mixture, and saute till it turns mushy. Add the spices and  cook for 2-3 minutes.
Blend the mixture till smooth, and return to the pan.
Make a paste with cornflour in 1/2 cup water, and add to the paste, with constant stirring.
Add the nuggets and squeeze a bit, so the water is drained and the gravy can take it's place.
Sprinkle kasoori methi, mix well, and let the gravy bubble till it thickens a bit.
Serve with roti or paratha.