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.


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


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.


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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Spinach Curry With Corn soya chunks, Coconut And Almond

Spinach curry with sweet corn, soya chunks, coconut and almond.
A delicious creamy thick curry. You can serve it with any bread. Easy to make and perfect side dish for your lunch or dinner.

In my earlier posts we have discussed about the health benefits of spinach, corn and soya chunks. So this time talking about only taste. This lip-smacking curry is lightly flavoured with cardamom, cinnamon and cloves. Almonds made the curry thick and creamy. You can use cashew nuts instead.
You may like some more spinach recipes here.

1. Dal palak

2. Palak raita

3. Green gram carrot spinach soup

4. Spinach carrot bean beet and almond soup

5. Dairy free green smoothie

6. Zan

Our this week’s 171 #Foodiemonday bloghop theme is #saagsaga. Kriti suggested this beautiful theme. We have to share any leafy green or saag recipe. My contribution is this delicious spinach curry with corn, soya chunks, coconut and almond.

Lip-smacking spinach curry with all the goodness of sweet corn, soya, coconut and almond.


Spinach or palak – 200 gram

Sweet corn – 1 cup, boiled

Soya chunks – 1/2 cup

Onion – 1, finely chopped

Tomato – 2, chopped

Garlic – 3 – 4 cloves

Ginger – 1 inch piece

Green chilli – 2 – 3

Coconut – 3 tablespoon, grated or finely chopped

Almond – 13 – 14

Green cardamom – 2

Cinnamon – 1/2 inch piece

Cloves – 2

Cumin powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Oil – 2 – 3 tablespoon


1. Clean and wash the spinach. Discard the stem. Take the leaves only.

2. Heat 3 cup water with 1/4 teaspoon salt in a pan.
When it starts to rolling boil add spinach leaves in it.

3. Boil for 2 – 3 minutes. Switch off the heat and immediately drain the water.

4. Keep ice cold water ready. Dip the spinach in ice cold water immediately to retain the green colour.

5. Grind the spinach into a smooth paste. Add very little water if require.

6. Soak almonds in hot water or microwave for 1 minute with little water.

7. Let it cool down. Peel and keep aside.

8. Boil the soya chunks with 2 cup water and 1/2 teaspoon salt. Boil for 1 – 2 minutes.

9. When it cool down drain the water, squeeze and wash with fresh water.
Squeeze well and keep aside.

10. Grind peeled almonds, tomato, green chilli, garlic, coconut, green cardamom, cinnamon and cloves. Make a smooth paste.

11. Heat 2 tablespoon oil in a pan. You can use butter or half oil half butter.

12. Add finely chopped onion. Fry the onion till onion becomes light brown.

13. Now add almond, coconut, ginger, garlic, chilli, tomato, cardamom, cinnamon and cloves paste.

14. Saute and add salt, cumin powder, coriander powder, turmeric powder and garam masala powder. Saute till the mixture dried up and leaves oil.

15. Add squeezed soya chunks and mix well. Saute for 1 minute more and add boiled sweet corn.

16. Mix well and add spinach puree.
Add 1 cup water and mix well.

17. When it starts to boil reduce the heat. Cook on simmer for 6 – 7 minutes. Stir occasionally.

18. Taste and adjust the seasoning. You can add 1/4 cup water if the gravy is too thick but don’t add more.

19. If you are adding water boil for few seconds on high heat.

20. Remove from heat. You can add 1 – 2 tablespoon cream if you want. I didn’t.

21. Your spinach curry with corn, soya chunks and coconut is ready. Garnish with boiled sweet corn, tomato and onion slices.

22. Serve hot with pulao, jeera rice, steamed rice, roti, paratha, puri, naan, tandoori roti, crisp toasted bread or any bread.
Happy cooking!!


1. Add chilli according to your taste. Add 1 green chilli or skip the chilli if you are making it for kids. Or add more green chilli if you want your curry more spicy.
2. You can use cashew nuts instead of almonds.
3. You can also add paneer or cottage cheese pieces in the curry. Or you can use paneer or mushrooms instead of corn and soya chunks.
4. You can use butter instead of oil, add little oil with butter to avoid burning.
5. If you like you can add 1/4 to 1/2 teaspoon crushed kasuri methi or dried fenugreek leaves at the end.

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

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Soya Loaf

Soya loaf.
A loaf made of soya granules or nuggets with some other ingredients like bread slices, milk, eggs, onions, tomatoes and Italian seasoning. Sounds healthy and protein rich, isn’t it 😊
A perfect loaf for your breakfast or dinner.

You heard about meat loaf.
Meatloaf is a dish of ground meat mixed with other ingredients and formed into a loaf shape, then baked or smoked. The shape is created by either cooking it in a loaf pan, or forming it by hand on a flat pan. Source – Wikipedia

When our this week’s bloghop members decided the theme leftovers. I thought of my leftover bread pieces lying in the refrigerator. And here is a loaf for semi vegetarian people who can consume egg. Yes I didn’t try it without eggs. I don’t think it will taste much without eggs.

Sending this post to the #Foodiemonday bloghop theme is #Leftovers.
A delicious loaf for your breakfast or dinner. Serve it with any sauce. I have made it with the ingredients whatever available in my pantry. I have wanted to add 1 – 2 spoon Worcestershire sauce but I don’t have it right now. And didn’t find it in my neighbouring shop. If you have you can use 1 tablespoon Worcestershire sauce for taste. I have used brown sugar in it but if you don’t have brown sugar add 2 tablespoon tomato ketchup.
Here is the method of making soft delicious soya loaf.


Soya granules or nuggets – 1 cup

Water – 1 & 1/2 cup

Milk – 3/4 cup

Bread slices – 4


Breadcrumbs – 1 cup tightly packed

Onion – 2 large, finely chopped

Tomato – 2, chopped

Olive oil – 2 tablespoon

Salt – 1 & 1/4 teaspoon

Oregano – 2 teaspoon

Garlic powder – 2 teaspoon

Black pepper powder – 1 teaspoon

Egg – 2

Brown sugar – 2 teaspoon

Tomato ketchup – 1/4 cup


1. Soak soya granules or nuggets in 1 & 1/2 cup hot water for 15 – 30 minutes.

2. Soak the bread slices or breadcrumbs in warm milk for 10 – 15 minutes.

3. Grind the tomatoes. And keep aside.

4. Drain soya granules or nuggets and wash under tap water. Squeeze well and grind into a smooth paste. You can add little water to grind easily.

5. Heat olive oil in a pan. Add chopped onions. Fry till the onions start to change it’s colour.

6. Add ground tomatoes. Saute till the mixture dried up.

7. Add soaked, squeezed and ground soya granules or nuggets.
Saute till it dried up completely.
Remove from the heat and let it cool down.

8. In a large bowl mix soya, onions and tomato mixture, soaked bread, eggs, brown sugar, oregano, black pepper powder and garlic powder. Mix well.

9. Transfer the mixture in oil or butter greased loaf pan. Level the top with a spoon or your fingers.

10. Spread tomato ketchup over it. Spread evenly.

11. Bake in preheated oven at 180° for 40 – 50 minutes or till its done.

12. Let it cool down for 10 – 15 minutes.
Slice and serve with any sauce.
Happy baking!!


1. You can use parsley if you want.

2. You can add 1 tablespoon Worcestershire sauce if you have it.

3. If you don’t have brown sugar add 2 tablespoon tomato ketchup instead.

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Protein Rich Soya Nuggets Or Chunks



Soya nuggets or soya chunks is highly nutritious.
Its called unique food for it’s high protein content and having surplus vitamins, fibers and minerals.

Its made of soybeans. Which is a wonder beans for the grown ups and teen agers.
I often use it in different ways. And its favourite of my son and nephew.

Every time I change the spices and method to amazed them with a new dish with this protein rich soya nuggets/chunks or soya granules.

Today sharing a very easy and delicious soya nuggets recipe.



Soya nuggets  – 3 cup soaked and squeezed

Onion  – 4-5 chopped in cubes

Capsicum  – 1 cubed

Onion  – 2 finely chopped

Green chilli  – 2 chopped

Garlic cloves  – 3-4 grated or finely chopped

Grated ginger  – 1 teaspoon

Tomato  – 2 chopped

Spring onion  – 1 chopped

Salt to taste

Cumin powder  – 1 teaspoon

Coriander powder  – 1 teaspoon

Kashmiri red chilli powder  – 1 teaspoon optional

Turmeric powder – 1/2 teaspoon

Garam masala powder  – 1/4 teaspoon optional

Oil  – 2 tablespoon

Tomato sauce  – 1 teaspoon

For marinate

Curd –  3 teaspoon

Salt to taste

Ginger paste – 1/2 teaspoon

Garlic paste  – 1/2 teaspoon

Red chilli powder  – 1/2 teaspoon
Pepper powder  – 1/2 teaspoon

Lemon juice  – 1 teaspoon

Mustard oil  – 1 teaspoon


Soak soya nuggets in hot water. I have microwaved the nuggets for 3 minutes.

Rinse in water and squeeze well.
Take thick curd in a bowl. Add all the spices, salt and oil. Mix well and add the nuggets. Mix and let it marinate for an hour.

Now heat 2 tablespoon oil in a nonstick pan. Add garlic, Saute and add the chopped onion. Fry till the onions becomes light brown.

Add chopped tomato and grated ginger. Saute till the tomato becomes mushy.

Add cubed onion and capsicum. Saute for 1-2 minutes. Add all the spices, marinated nuggets and salt.

I have added kashmiri red chilli powder for colour. You can omit it.
Saute for 1-2 minutes again. Add 1 teaspoon tomato sauce and 1 cup water. Mix well and cover. Cook on simmer till the nuggets dried up.

Remove the cover and mix well. Switch off the flame.
Garnish with chopped spring onion.
Serve hot.