Soya Vegetable Korma
by Tarla Dalal
Added to 50 cookbooks
This recipe has been viewed 44614 times
Soya nuggets, a variation of soyabeans, have been used in this recipe and cooked in a white gravy. The traditional use of cashews in this recipe has been substituted with cauliflower purée, making this a healthy gravy.
- Combine all the ingredients in a pan and simmer for 8 to 10 minutes till the onions are soft and nearly all the liquid has evaporated. Allow the mixture to cool.
- Purée the mixture to a smooth paste in a blender. Keep aside.
- Soak the soya nuggets in hot water for 10 to 15 minutes. Drain all the water and squeeze out any excess water from the nuggets.
- Heat the oil, add the onions, ginger-green chilli paste and cook till the onions turn translucent.
- Add the tomatoes, fenugreek leaves and cook for 5 to 6 minutes till the tomatoes are cooked.
- Add the vegetables, soya nuggets, the prepared paste, ½ cup water and salt and bring the mixture to a boil.
- Serve hot.
Nutrient values per serving
|Amount|| 154 gm|
|Energy|| 112 cal|
|Protein|| 7.8 gm|
|CHO|| 12.7 gm|
|Fat|| 3.4 gm|
|Fibre|| 1.5 gm|
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