- Soak the cashews and poppy seeds in some water for ½ hour. Wash the soya chunks and soak them in water. After half an hour, squeeze the water and keep aside. Boil ½ litre of water in a pan and add the soya chunks to the boiling water. Turn off the flame and cover with a lid. Blend together the soaked cashews, poppy seeds, roasted sesame seeds, cloves, cinnamon, cardamom and the freshly grated coconut by adding little water to make into a fine paste. Keep aside. In a thick bottomed pan, heat oil. Add shahi jeera to this. Add turmeric, finely chopped onion and curry leaves and cook till the onion becomes soft. Add ginger garlic paste and cook. Add the freshly made cashew and poppy seed paste to this. Mix well. Cook for 5 min and add curd and red chilli powder. Stir and add ½ a cup of water and cook on a low flame till the oil separates from the gravy. Squeeze out the extra water from the soya chunks and add to the gravy. Chop the tomatoes into large cubes and add to the gravy. Check the consistency and add some water and cook with the lid closed on a low flame till the soya absorbs the gravy. Add slit green chillies and finely chopped coriander and cook for 5 mins. Serve hot.
Mealmaker masala kurma
#myrecipe
By Chandana Guptha
Feb, 24th
591
Servings
4 persons
Cook Time
15 minutes
Ingredients
18
- 20
Ingredients
- Soya chunks
- Onion
- Tomato
- Ginger garlic paste
- Green chillies
- Red chilli powder
- Turmeric powder
- Salt
- Caraway
- Curd
- Oil
- Curry leaves
- Corinader
- Poppy seeds
- Sesame seeds
- Cinnamon
- Cloves
- Cardamom
- Coconut
- Cashew
Instructions
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