Soy Nuggets Bhaji

Soy Nuggets are a good vegan alternative to paneer and my daughter loves them just as much as she loves paneer. I usually buy the Nutela brand soy nuggets from the Indian store.

Here's how I make Soy Nuggets Bhaji/Subji/Curry:

2 tsp oil
Tempering ingredients - 1 tsp mustard seeds, 1 tsp cumin seeds, pinch of hing (asafetida), 1/2 tsp turmeric pwd
2 handful of soy nuggets
1 to 2 cups other chopped veggies - I have used onions, potatoes, green beans, carrots and tomatoes
Salt to taste
Other seasonings to taste - 1 tsp coriander pwd, 1 tsp cumin pwd, 2 tsp goda masala, 1/2 tsp red chilli pwd, 1 tbsp. gul (jiggery)

Drop the soy nuggets in boiling salted water. Cover and take off heat. Let soak for 5 mins. They will soften and almost double in size. Drain the water (you can use this later in the bhaji). Squeeze the soy nuggets to release some of the soaked up water. Cut the nuggets into smaller pieces.

Heat oil in the pressure pan. Drop in the mustard seeds. When they stop spluttering, add the other tempering ingredients and sauté 2 mins. Add the chopped onions, fry 5 mins. Add the potatoes, fry another 5 mins. Add the beans and carrots, fry a few more mins. Add the tomatoes, soy nuggets, salt and other seasonings. Add about 2 cups water, including that in which the nuggets were soaked. Give it all a good stir and increase heat to high. Close the pressure pan and cook for 2 whistles. After the pressure cools down, your bhaji is ready to serve. Garnish with some chopped cilantro.