Soya Nuggets Curry With Poppy Seeds, Coconut And Sweet Corn

Soya nuggets curry with poppy seeds, coconut and sweet corn. A delicious and flavorful curry with protein rich soya nuggets. Different aromatic spices, almonds and poppy seeds made this curry rich and absolutely delicious. A perfect accompany with naan, paratha, roti or any type of rice. You can also make this delectable curry with chicken, eggs or any non vegetarian dishes.

You may like some more recipes with soya nuggets, chunks or granules on this blog. Click on the name below for recipe.

1. Soya loaf

2. Soya nugget korma

3. Protein rich soya nuggets

4. Spinach curry with corn and soya chunks

5. Soya egg shami Kabab

6. Soya paneer lollipop

7. Soya kofta balls in gravy

8. Oats soya green gram toast

9. Veg calzone

To make this curry you will need onion, garlic, poppy seeds, almonds fresh coconut, sweet corn and some aromatic spice powder. I have used paste of poppy seeds, ginger, garlic, coconut and almond to make thick and rich gravy. Cubed tomatoes made the curry attractive. You can also make this gravy with eggs, chicken or any non vegetarian dishes.

Recipe

Soya nuggets – 1 & 1/2 cup

Fresh coconut – 1/3 cup, grated or finely chopped

Sweet corn – 1/2 cup

Tomato – 2, cubed

Onion – 1, chopped

Ginger paste – 1/2 tablespoon

Garlic paste – 1/2 tablespoon

Green chilli – 2 – 3 or to taste

Poppy seeds or khaskhas – 2 tablespoon

Almond – 2 tablespoon

Cinnamon powder – 1/2 teaspoon

Clove powder – 1/4 teaspoon

Cardamom powder – 1 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Black pepper powder – 1/2 teaspoon

Yogurt or curd – 1/4 cup

Salt to taste

Oil – 2 tablespoon

Cumin seeds – 1/2 teaspoon

Bay leaf – 1

Water – 1 & 1/2 cup

Method

1. Boil the soya nuggets with 3 cup water and 1 teaspoon salt. Let it cool down. When it cool down drain the water. Rinse 2 times with fresh water. Drain and squeeze well.

2. Cut the tomatoes in cubes.

3. Soak the almond in hot water. Peel the almonds when cool.

4. Grind the poppy seeds. When it becomes powder add soaked and peeled almonds, fresh coconut and 1 – 2 green chilli. Add 3 – 4 tablespoon water and make a smooth paste.

5. In a bowl mix yogurt, turmeric powder, cumin powder, coriander powder, clove powder, cinnamon powder, Kashmiri red chilli powder, black pepper and 1/2 teaspoon cardamom powder. Whisk well.

6. Heat 2 tablespoon oil in a pan or wok. Add cumin seeds and bay leaf. When cumin seeds starts to splutter add chopped onion and fry till onion becomes translucent.

7. Add ginger garlic paste. Saute till raw smell goes out and onion becomes brown.

8. Reduce the heat to low and add spices mixed yogurt. Saute till oil leaves the sides. Stir continuously.

9. Now add poppy seeds, coconut, green chilli and almond paste. Saute till the mixture dried up.

10. Add cubed tomatoes. Saute for a minute. We don’t want the tomatoes mushy.

11. Add squeezed soya nuggets, sweet corn and salt. Mix well and saute till soya nuggets coated with spices.

12. Add water and 2 – 3 green chilli. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes. If you want thick gravy add 1 cup water only.

12. Remove the cover add remaining 1/2 teaspoon cardamom powder, mix and switch off the heat. You can add 1-2 tablespoon fresh cream I didn’t.

13. Garnish with sliced tomato, almond and coconut pieces. You can also garnish with cilantro or coriander leaves. Serve hot with steamed rice, pulao, jeera rice, roti, paratha, puri naan or any bread.

Notes

1. Cashew nuts can be used instead of almond.

2. Add chilli according to your taste.

3. You can also make this gravy with eggs, chicken or fish instead of soya nuggets.

4. Fresh cream can be used at the end.

This post is my contribution to A to Z monthly challenge. Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every month. This month’s alphabet is letter P. And my star ingredient is poppy seeds.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Mirchi Vada/Fritter Curry

image

Mirchi vada curry.
Bought these chilies without any prior planning. Ended up in a delicious without onion garlic curry.

I have used large green chilies which are used in stuffed chilli pickle. You can use any large size chilli which are mild in taste. Not too hot. You can us Bhavnagari chilies too.

image

Recipe

Large size green chilli  – 10-12

Potatoes  – 2 -3 boiled and mashed

Tomato  – 2 chopped

Ginger  – 1/2 inch piece

Cardamom  – 2

Cloves  – 2-3

Cinnamon  – a small stick

Cumin powder  – 1 teaspoon

Coriander powder  – 1 teaspoon

Kashmiri red chilli powder  – 1 teaspoon

Salt to taste

Sugar  – 1/2 teaspoon optional

Garam masala powder  – 1/4 teaspoon

Oil  – 1-2 tablespoon

For potato filling

Salt to taste

Cumin powder  – 1/2 teaspoon

Garam masala powder  – 1/4 teaspoon

Chaat masala powder or dry mango powder – 1 teaspoon

Green chilli  – 1 finely chopped

Coriander leaves  – 1 tablespoon chopped

For batter

Gram flour/ chickpea flour or besan – 1 cup

Coriander leaves  – 1 teaspoon chopped

Salt to taste

Water to make thick batter

Asafetida/ hing – 1/4 teaspoon

Cumin powder  – 1/2 teaspoon

Oil for deep fry

Method

Mix all the spices,  chopped green chilli,  coriander  leaves and salt in mashed potatoes. Mix well and keep aside.

Take two chilies. Make long thin slices an keep aside.

Cut the remaining chilies lengthwise and make half. Scoop out the chilies.
Use a spoon to scoop.

Make a thick batter or paste of besan or gram flour , salt and spices with water.

Fill the chilies with potato mixture.
Heat oil in a pan.
Dip the chilies in the batter and drop in the hot oil.

Fry on medium flame till it becomes golden  colour. Take it out and keep aside.

Grind the ginger, tomato, cardamom, cinnamon and cloves. Heat 1-2 tablespoon oil in a pan. I want to use less oil so used 1 tbsp.

Add the ground spices. Fry well then add all the spices, salt,  sugar and thin slices  of two chilies.

Saute till oil leaves the sides. Now add water as much you want the gravy. I made it little dry so added 1 cup water.

Stir well and let it boil. Now add the fried chilies and cook on simmer for 5-6 minutes or until you get desired consistency. And its ready. Garnish with chopped coriander leaves.

Serve with roti/Indian bread, naan or paratha.
Or enjoy with toasted bread.