Soy Tandoori Curry : Soy Nuggets marinated and then cooked in a curry

Soy Nuggets, dry : 1 cup approximately
Oil : 1&1/2 tbsp
Onion : 1/2 cup chopped in small squares
Bell pepper/Capsicum : 1/2 cup chopped in small squares
Tomato Onion Paste : 3 tbsp. I normally make a good batch and store in fridge for use as required.
Red chili powder : 1/4 tsp or to taste
Garam Masala : 1&1/2 tsp or to taste. You may use curry powder in absence of garam masala. For recipe, click here
Kasuri Methi : 1 tsp crushed, optional
Salt to taste
Marinade
Marinade Ingredients :
Yogurt : 1/4 cup, thick and low fat preferred or you may use any that is handy.
Tandoori Masala : 1&1/2 tsp heap full or as per taste. It is spicier than curry masala. Here is Namrata’s recipe for Tandoori Masala. I use MDH or Shaan brand. Or you may use Garam Masala instead.
Ginger : 1&1/2 tsp grated
Garlic : 1&1/2 tsp grated
Salt : 1/2 tsp

Method :

Soaking and Marinating the Soy Nuggets :
1. Soak the dry soy nuggets in warm water for 1/2 an hour.
2. Prepare the marinade by combining all the marinade Ingredients together and mix them well.
3. Drain the soy nuggets from water. They must have doubled by now in size and must have become soft and spongy in texture.
4. Add the drained soy nuggets to the prepared marinade. Mix well so that the marinade covers the nuggets. Cover and let sit at room temperature for 2 odd hours.

Preparing the Tomato Onion Paste and Assembling the other ingredients :
1. Meanwhile you can prepare the Tomato onion paste as given in the link above. You can prepare it in good quantity and use in different curries. It is a basic curry paste use in lot of dishes.
2. If you plan to make the home made spice mixes for Tandoori and Garam Masala, then prep for that. It won’t take more than 15 odd minutes.

Preparing the Curry :
1. Once the soy nuggets are marinated for 2 odd hours, start the process.
2. Heat the oil in a broad pan. Add onions and bell peppers to the hot oil and sauté for 5 minutes on medium flame. The onions will be soft and pink.
3. Add the Tomato Onion Paste to the sauté along with the other spices and mix well. Cook for 2-3 minutes on medium flame.
4. Now add the marinated soy nuggets along with the marinade leftover. Mix well. If the yogurt has left water and the curry looks enough watery then no need to add any extra water. But if the curry looks dry, then add 1/2 cup water and adjust the seasoning with salt and Garam Masala.
5. Cover and cook on medium low flame for 10-15 minutes, till everything looks happily married.
6. Take it off the flame, garnish with fresh cilantro if you want or add more Kasuri Methi for more aroma. The curry is ready.

Note : The curries like this taste better in the next meal :), since they keep absorbing more flavors and juices for as long as they can sit in their spices and juices.