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The ingredients needed to make Soya curry with coconut milk:
- You need 200 g soya granules
- Take 1 tomato
- Provide 2 onions
- Get 1/2 tsp ginger garlic paste
- Get 1 bay leaf
- Provide 2 cloves
- Use 1 elachi
- You need stick Small cinnamon
- You need leaves Curry
- You need Salt as required
- Provide 1/4 tsp Cumin powder
- Prepare 1/2 tsp coriander powder
- Get Chilli powder as required
- Use 1/4 tsp Garam masala powder
- You need 150 ml coconut milk
- Provide 5 cashew nuts
- You need 1 tsp poppy seeds
- Take 1/4 tsp cumin seeds
- Get leaves Coriander
Instructions to make Soya curry with coconut milk:
- Take a kadai add oil, elachi, cloves, cinnamon,cumin seeds and bay leaf.then add onion paste and curry leaves.
- Fry the onion paste till the raw smell disappears.then add ginger garlic paste. fry for 2-3 mins. Add tomato puree.fry till oil leaves. Add cumin powder, chilli powder, coriander powder, turmeric and salt. Fry for 2mins.
- Before cooking the curry soak the soya granules in warm water for 10mins and wash it for 2-3 times. Squeeze the water.
- Now add soya granules to fried gravy. And fry it for 5-10mins on low flame. Now add coconut milk and some water to it.
- Soak the poppy seeds and cashew nuts in water and grind it into fine paste.
- When the water is evaporated in curry add the poppy seeds paste and masala powder. Stir it completely and cook it for 2mins. Switch off the flame.garnish with Coriander leaves. Serve it with roti.
It's hardly surprising that the biggest. There are so many variations to a coconut milk chicken curry and this is my own. There's nothing special or majorly different in this recipe than the base of most Indian curries but I do like my chicken curry in a particular way, and this is it. While generally my Indian non-vegetarian recipes are on the. Everything is simmered in light coconut milk with a little tomato sauce and plenty of aromatic spices to make it rich and creamy and FLAVORFUL.
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