curd dish · Curries · dinner · Easy to cook dishes · full meal · Green oeas · Protien rich · soya nugget dish · Vitamin B-12 rich

Soya Nuggets and Pea Korma

ingredients

  • Soya Nuggets-1/2 Bowl
  • Green Peas-1/2 Bowl
  • Oil-2 tea-spoon
  • tomatoes-2 medium-sized
  • Onions 2 big
  • garlic 10 cloves
  • ginger – 1 inch
  • Cumin seeds-1/2 tea-spoon
  • cloves (laung)- 4 in numbers
  • cinnamon inch piece
  • Black pepper-8 in number
  • Poppy seeds one table-spoon
  • turmeric-1/2 tea -spoon
  • coriander Powder one tea-spoon full
  • Garam masala powder One tea-spoon
  • Red chilly powder 1/4 tea-spoon
  • curd 4 tea-spoon
  • Milk -1/2 cup

Soya Nugget and pae Korma

Method-

  1. Soak Soya nuggets in water for 10 to 15 minutes.
  2. Put little salt and boil green peas and soya nuggets  until they become soft, drain extra water and keep it aside.
  3. Make ginger garlic paste and chopped onion in very small pieces.
  4. Take a fry pan, heat it on gas flame, put oil in it. Allow it to steam hot put cumin seeds, cloves, black pepper and cinnamon stick to it, stir continuously for 2-3 minutes and add ginger garlic paste to it. Now fry it till golden brown.
  5. Add  finally chopped onion and stir continuously, cook it till it becomes golden brown.
  6. Now add turmeric, salt and garam masala powder to it. Stir it continuously and cook it in medium flame( you can add water if the mixture becomes very dry).
  7. Now add curd and stir continuously to avoid curding. Cook it for 3 to 4 minutes now add chopped tomatoes and cook it till they become soft.
  8. Now add green peas and soya nuggets o it. Fry it for 5 – 6 minutes in medium flame. Stir continuously to avoid burning.
  9. Now add milk to make it saucy. cook it for 2-3 minuets nad switch off the flame. Your korma is ready serve it with chapati, puri or rice.
Curries · dinner · Lunch · Paneer dish

How to make Paneer Kofta

IMG_0410This is one of my all time favourite food and one of my mother’s recipe. The kasoori methi adds a kick to the flavour.

The preparation time of the dish is 45-50 minutes. Serve it with steamed rice to make it a good wholesome meal. Try the recipe and let us know in the comments how you like it.

Ingredients for kofta

Panner- 150 grams

Cornflour – I table spoon

Salt – to taste

Ingredients  for curry

Mustard Oil/ Ghee

Onions – 3 medium sized (one chopped and 2 grinded)

Garlic – 10 cloves

Ginger- 1 inch

Tomato-1 big

Bay leaves/Tez patta -2 in number

Kasoori methi- 1 tea spoon full

Garam masala powder- ½  tea spoon

Turmeric powder- ½  tea spoon

Coriander powder-1 teaspoon

Red chilli powder-1/2 tea spoon (add according to your taste)

Fresh garam masala for aroma – 1 teaspoon poppy seeds (khaskhas) + ¼ tea spoon cumin seeds (jeera) +  little javitri + little nutmeg (jaiphal) +3 green cardamom + 2 cloves and 10 black pepper —  soak these spices for some time and make a smooth paste.

Preparation time: 40-50 minutes

Steps:

  1. Grate the paneer and mix 1 table spoon of corn flour and salt to taste, rub it with hands till smooth, make round or oval balls and deep fry till golden brown and set aside.
  2. For curry – Take 4 to 5 tea spoons of oil in a kadhai add tez patta (bay leaves) and chopped onions to it. When onions become golden brown add grounded onion garlic and ginger paste to it. Fry in medium flame till it turns brown and leaves the sides of pan.
  3. Add water to haldi (tumeric), mirchi (red chilli), dhaniya (coriander) and garam masala powder and pour them in kadhai, cook the mixture until it turns dark brown. Add chopped tomato and cook again for few minutes so that the tomatoes are completely. To check whether it is cooked, the mixture should not stick to the kadhai.
  4. Add 3 small bowls of water to it and let it boil for 5-7 minutes and add the fresh garam masala paste to it and mix it well. Let it boil again and add the kofta, cook it for 2- 3 minutes and add kasoori methi to it.

Serve it with rice and salad.