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.

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