I could not get Kashmiri chili at the Indian deli, so I used jalapeño instead, and it turned out super spicy this way too, so just beware when you season. But if you can get your hands on Kashmiri chilies, they would be the best to use in this dish and they also give a beautiful color to it.
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 200 g dried soy balls
- 3 cloves garlic
- 1 small onion, finely chopped
- 1 knob ginger, fresh, peeled (thumb-sized)
- to taste jalapeno chili pepper
- 2 green cardamom pods
- 1 large cinnamon stick
- 1 large bay leaf
- 5 black peppercorns
- 1/4 tsp garam masala
- 1/2 tsp cumin powder
- 1 tsp coriander powder
- 150 g coconut yogurt
- 1 tbsp olive oil
- 1 cup veggie broth
Directions
1. Place the garlic, ginger and jalapeño chili in a blender with about ¼ cup of water and blend to make a smooth paste. Add more water if needed.
2. In a small saucepan, add veggie broth with the dried soy balls and cook it until the soy balls become tender. Once done, remove soy balls and set aside.
3. Meanwhile in a large saucepan, heat the oil and add the cardamom, cinnamon, bay leaf and whole peppercorns and stir-fry about a minute or until the bay leaf darkens a bit but does not start to burn.
4. Add the onion, sauté for about 8–10 minutes over medium heat until they caramelize into a brown color.
5. Add the ginger-garlic-jalapeño paste to the pan. Mix in coriander and cumin powder. Stir well and fry for about five minutes.
6. Add in soy balls and stir them well to coat evenly with the spices.
7. Stir in coconut yogurt and mix well. You can add 1/2 cup of water if you’d like a thinner sauce.
8. Cover and cook about five minutes to let the flavors merge.
9. Stir in the garam masala and add salt to taste.
10. Super delicious with rice and papads (which is originally gluten-free), or roti.
Get more like this—Sign up for our daily inspirational newsletter for exclusive content!
__
Photo: Imola Toth
