Sadya Masala Curry
Ingredients:
Potato – 350g ( 2 big size )
Soya Chunks – 50g
Frozen green peas – 1/2 cup
For pressure cook:
Oil
Turmeric powder – 1/2 tsp
Water
Salt – 1/2 tsp
For grinding:
Oil
Coconut – 1/2 cup ( 6 tbsp )
Fennel seeds – 3/4 tsp
Pepper – 1/4 tsp
Cardamom – 1
Cloves – 2
Cinnamon – 1 (small piece )
Water
For preparation:
Oil
Small onion – 15
Onion – 1 ( big size )
Green chilli – 2 to 3
Curry leaves
Crushed ginger – 1 tsp
Crushed garlic – 1 1/2 tsp
Turmeric powder – 1/4 tsp
Coriander powder – 1 tbsp
Chilli powder – 2 tsp
Meat masala – 1 tsp
Tomato – 2 ( medium size )
Salt
Hot water – 1/2 cup to 3/4 cup
Grinded paste
For tempering:
Oil – 2 tbsp
Small onion – 2
Dry chilli – 2
Curry leaves
preparation
Boil soy chunks in water with salt for 4-5 minutes, then drain and rinse. Cut soy chunks in half. If you don’t like soy chunks, you can use potatoes only or add cauliflower and frozen green peas.If using dry green peas, soak them in water before cooking.Heat oil in a cooker and add potatoes, soy chunks, and green peas.Add turmeric powder, salt, and water, then cook on high flame until one whistle.Roast coconut in a pan until golden brown, then grind it with some water. Heat oil in a pan and add cumin powder, black pepper, cinnamon, cloves, and cardamom.Roast until fragrant, then grind it. Heat oil in a pan and add chopped onions, green chillies, curry leaves, ginger, and garlic. Sauté until fragrant, then add turmeric powder, coriander powder, chilli powder, and garam masala. Sauté for 1 minute, then add chopped tomatoes and salt. Sauté until tomatoes are softened, then add cooked potatoes, soy chunks, green peas, and coconut paste.Add hot water and salt to taste, then simmer on low flame for 4-5 minutes.
Temper with oil, shallots, dry red chillies, and curry leaves.
for details watch video
for more recipes subscribe channel Sheeba’s Recipes
