BABY POTATO SOYA CHUNKS CURRY

Today I am sharing a delicious and easy curry from North India. It is so rich and creamy. You need some basic ingredients to whip up this Baby Potato Soya Chunks Curry.This is a no onion no garlic recipe. My older one is fond of north Indian Curries and demands curries with Roti. He does not prefer dry Subzi. My younger one wants dry subzi and not curries.I have to juggle between the two all the time. I must say… they do adjust many a times if i am too tied up with office work.Both of them do cook at times and serve me the most delicious food.I am a lucky mom for sure …

What is a curry?

Curry is very Popular in Indian Sub Continent. It is a gravy made with many spices and each region has its own speciality. Dishes called ‘curry’ may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. It can be totally vegetarian and vegan too.Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée.

What is the 298th Foodie Monday Bloghop Theme?

This week our hostess is Swaty who is a versatile blogger and an amazing cook. She has many incredible recipes on her blog Foodtrails25. She suggested two themes . Side dish for Roti /Parantha (North Indian Style) won the maximum votes. I love her Eggless Chocolate Walnut babka and many other condiments on her blog. My humble contribution for the theme is this delicious Baby Potato Soya Chunks Curry.

Ingredients for Baby Potato Soya Chunks Curry:

• Baby Potato:They are a moderate source of vitamins, namely folate, Vitamin C, B1 and B6. I love baby potatoes.
• Soya Chunks : These are high protein content, vitamins, minerals and insoluble fibre. A good source of proteins for Vegetarians.
• Cashews : These are low in sugar and rich in fiber, heart-healthy fats, and plant protein. Adds a rich and creamy texture to the dish.
• Tomatoes: Rich in Anti Oxidants. Also a great source of vitamin C, potassium, folate, and vitamin K
• Green Chilli: Gives some spice kick to the dish. A natural source of Iron. Known to have many health benefits.
• Jeera / Cumin: Rich in Anti Oxidants. A major spice in any Indian Kitchen.
• Dhania (Whole) / Coriander Seeds: Rich in Immune Boosting Anti Oxidants and known to have many health benefits.
• Saunf / Fennel:Mainly used in Ayurveda to cure digestive Ailments.Has many health benefits.
• Mustard Oil: I like to this pungent mustard oil in North Indian Curries to get the authentic taste.
• Garam Masala: It is rich in Anti Oxidants and aids digestion. A main ingredient of any North Indian curry.
• Kashmiri Chilli Powder: Adds a nice color to the dish and is not spicy.
• Haldi / Turmeric: It has scientifically proven health benefits.
• Salt: A main ingredient of any savory dish.
• Kasuri Methi: I love to garnish the curries with flavorful Kasuri Methi. it has many health benefits.
• Ghee: Adds a nice aroma to the curry when used for tempering. It is known to have many health benefits as per Ayurveda.

Recipe for Baby Potato Soya Chunks Curry:

• Author: Preethi Prasad
• Prep Time : 20 Mins
• Cook Time : 25 Mins
• Total Time : 40 mins
• Course : Side Dish
• Cuisine : Indian

Ingredients for Baby Potato Soya Chunks Curry:

• 15 Baby Potatoes boiled and peeled
• 1 Cup water
• 30 Soya Chunks Soaked and drained
• 1 Tsp Cumin / Jeera
• 2 Tsp Mustard Oil
• 1 Tsp Garam Masala
• Salt to taste
• 1 Tsp Kashmiri Chilli Powder
• 1/4 Tsp Haldi / Turmeric
• 1 Tsp Kasuri Methi

For Gravy Masala:

• 1/2 Cup Cashews
• 6 Medium Size Tomatoes
• 2 Green Chilli
• 3/4 Tsp Jeera / Cumin
• 1 Tsp Coriander Seeds / Dhania
• 1/4 Tsp Fennel / Saunf
• 1 Tsp Mustard Oil

For Tempering / Tadka:

• 6 Cashwes halved
• 1/4 Tsp Jeera / Cumin
• Pinch of red Chilli Powder
• 1/2 Tsp Ghee

Method:

• Pressure Cook the Poatoes upto 2 whistles. Allow it to cool. Peel keep them aside.
• Soak Soya Chunks in enough water for 15 mins. They will swell.
• Squeeze them and keep aside.
• Dry roast the cashews for gravy and pulse them in the blender
• Heat 1 tsp oil in a wide bottom pan. Once the mustard oil is smoking hot add jeera, dhania and saunf. Saute and add chopped tomatoes and green chillies.
• Saute untill the tomatoes are nicely cooked and mushy. Allow it to cool.
• Add this mixture to the powdered cashew and pulse to get a fine paste. Do not add water.
• In the same pan heat 2 tsp Mustard oil. Add jeera.
• Once it splutters add boiled baby potatoes and soya chunks.
• Add chilli powder and turmeric and roast for about 10 mins.
• Now add garam masala, salt and mix well .Once the potatoes and soya chunks are nicely coated with the masala, add the gound masala
• Add a cup of water and let it simmer for about 7-8 minutes.
• Lastly add kasuri methi.
• Turn off the heat.
• In a small pan heat ghee. Add cashews and jeera. Once it splutters add red chilli powder and turn off the heat.
• Pour this over the Curry.
• Serve with Roti or Naan or Parantha .
• Enjoy…………………………

https://preethicuisine.com/amaranth-greens-kofta-curry/ https://preethicuisine.com/achari-matar-masala-green-peas-curry/ https://preethicuisine.com/mushroom-and-chickpeas-curryno-onion-no-garlic-recipe/

Notes:

• I have not used onion and garlic.Feel free to use.
• You can use any refined oil in case you don’t want to use Mustard Oil.
• You can Substitute soya with any meat or mock meat of your choice.
• Feel free to add Capsicum and peas if you wish to.
• You can garnish with fresh coriander if you do not have kasuri methi.
• Use normal Potatoes in case you don’t have baby potatoes.

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