Soya Mutton Curry

 

             If you are in the mood to try out something different with the mutton gravy, then do make this Soya Mutton. I added some leftover soybean curry along with the usual spices and surprisingly it turned out real yummy, just the way I wanted. 

          It is a great party recipe and is apt for special occasions. This recipe is very easy, where you just have to marinate, simmer and pressure cook. Enjoy it with steamed rice, jeera rice, pulao, naan, tandoori roti or just plain chapattis. So check out the step by step pictorial recipe to prepare this fusion recipe.

          As I was on the lookout for a new version of a mutton curry, other than the usual stuff, I hit upon the idea of including the leftover soybean curry. You can also use some soaked & drained soybean. However, make sure to marinate it overnight for a juicy delicacy. 

          I kept it very simple with just 3 easy steps that you need to follow - marinate, simmer & pressure cook and in no time you have a new creation to be devoured with any form of rice or Indian bread. Bon Appetit!!!

Ingredients - 

• 500 gms. mutton with bones, curry cut
• 1 large potato, cut into half
• 1 & 1/2 cups leftover cooked soybean curry
• 2 tbsp. oil
• 1 tbsp. ghee
• 1" cinnamon stick
• 1-2 bay leaves
• 2-3 green cardamoms
• 4-5 cloves
• 1 onion, chopped
• 1 tomato, chopped
• 1 tbsp. coriander leaves, chopped
• few onion rings 

Marination - 

• 1 tbsp. ginger-garlic paste
• salt to taste 
• 2 tbsp. red chili powder
• 1 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1/2 cup yoghurt

          Marinate the mutton with all the mentioned ingredients overnight or preferably 3-4 hours. 

          Heat oil and ghee in a pan. Fry the potatoes till light brown. Keep aside. 

          Temper the same oil + ghee with bay leaves, cinnamon, cardamoms and cloves. 

          Add the onion and sauté till light brown. 

          Then add the tomatoes and cook, covered till it is mashed. 

          Now add the marinated mutton and sauté till oil separates.

          Now add the leftover cooked soybean curry and mix well.

          Then add the fried potatoes and 1 cup water. 

          Pressure cook for 15-20 minutes on a low flame after the first whistle. 

         When done, garnish with coriander leaves and onion rings.

         Serve with steamed rice, jeera rice, pulao, naan, tandoori roti or just plain chapattis. 

                     Marinate the mutton with all the mentioned ingredients overnight or 

                     preferably 3-4 hours. 

                        Heat oil & ghee in a pan. Fry the potatoes till light brown. Keep aside. 

 

                     Temper the same oil + ghee with bay leaves, cinnamon, cardamoms & cloves. 

                                   Add the onion and sauté till light brown. 

                                  Then add the tomatoes and cook, covered till it is mashed. 

                                  Now add the marinated mutton and sauté till oil separates.

                                  Now add the leftover cooked soybean curry & mix well.

                                 Then add the fried potatoes and 1 cup water. 

                          Pressure cook for 15-20 minutes on a low flame after the first whistle. 

                                  When done, garnish with coriander leaves and onion rings.

                       Serve with steamed rice, jeera rice, pulao, naan, tandoori roti or just 

                       plain chapattis. 

Soya Nuggets Curry

          Protein rich, healthy and delicious, this Soya Nuggets Curry makes for a perfect side dish with either chapattis, jeera rice, steamed rice, plain biryani or pulao. Many variety of dishes can be made out of it. 

          It is a great substitute to meat and tastes just as yummy as any mutton curry. Make them more appetizing by adding some green peas. It can be prepared both in the North Indian and South Indian style. So check out the step by step pictorial recipe to prepare it. 

• 1 cup soya nuggets, soaked in lukewarm water for 10-15 minutes
• 1/2 cup frozen green peas
• 2-3 tbsp. oil
• 1 tsp. cumin seeds
• 2 bay leaves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 1 tsp. salt or to taste
• 1 tbsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 2 tbsp. yoghurt
• 1 tsp. kasuri methi (dry mint leaves), crushed
• coriander leaves to garnish

          Squeeze out the water from the soaked soya nuggets and keep aside. Heat oil in a pan and temper with cumin seeds and bay leaves. Sauté for a few seconds.

          Add the onion and fry till light brown. Add the ginger-garlic paste and all the dry spices (except salt) mixed with a little water. Sauté till the oil separates.

          Now add the tomatoes and cook till it is mashed. Add the yoghurt and kasuri methi. Give it a stir and drop in the soya nuggets and salt. Mix well.

          Simmer till the moisture is evaporated. Add 1 cup water and the green peas. Cover and continue to simmer till the gravy is slightly thick. 

          When done, switch off the flame and garnish with coriander leaves. Serve as a side dish with either rice or chapatis. It goes very well with naan, tandoori roti, jeera rice, plain biryani or pulao.

                  Heat oil & temper with cumin seeds & bay leaves. Sauté few seconds.

                                Add onion & fry till light brown. 

                  Add ginger-garlic paste & all dry spices (except salt) mixed with some water. 
                  Sauté till oil separates.

                                Add tomatoes & cook till it is mashed. 

                                Add yoghurt & kasuri methi. Give it a stir. 

                                Add soya nuggets & salt. Mix well.

                      Add 1 cup water & peas. Cover & simmer till gravy is slightly thick. 

                              When done, switch off flame & garnish with coriander leaves. 

                     Serve with rice, chapatis, naan, tandoori roti, jeera rice, plain biryani 
                     or pulao.