Serves: 4
Total Calories: 112

1 1/2 cups soybeans nuggets
1 small onion, coarsely chopped
2 cloves fresh garlic (large), peeled
6 quarter-size slices peeled fresh ginger
1.200 cups nonfat plain yogurt, whisked until smooth
1/2 teaspoon salt, or to taste
2 tablespoons vegetable oil
1 stick cinnamon (1-inch)
2 black cardamom pods, crushed lightly to break the skin
4 green cardamom pods, crushed lightly to break the skin
2 bay leaves
2 cloves
1 teaspoon cumin seeds
1 large tomato, finely chopped
1 fresh green chili pepper, such as serrano, minced with seeds
1/4 teaspoon ground turmeric
1 1/2 to 2 cups water
1/4 cup finely chopped fresh cilantro, including soft stems
1/4 teaspoon Garam Masala

1. Soak the nuggets in lightly salted water to cover, about 1 hour. Drain and squeeze out all the water from the nuggets and place them in a non-reactive bowl. Meanwhile, win a food processor, process together the onion, garlic, ginger, yogurt, and salt until smooth. Mix in the salt and transfer to the bowl with the nuggets. Mix, making sure all the nuggets are well-coated with the marinade.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cinnamon, black and green cardamom pods, bay leaves, cloves, and cumin seed, and stir about 30 seconds. Add the marinated nuggets and cook over high heat, stirring, until they are completely dry, about 5 minutes.

3. Add the tomato, green chili pepper, and turmeric, and stir until the tomato is soft, about 5 minutes. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the nuggets are tender, 15 to 20 minutes. Mix in the cilantro during the last 5 minutes of cooking. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 112
Calories from Fat: 60

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