Soya Malai Korma
by Tarla Dalal
Added to 60 cookbooks
This recipe has been viewed 39905 times
Straight from the kitchens of Northern India, a tasty vegetable dish, fit for a royal feast! It's amazing how the addition of a little cream gives a rich feel to a dish! Ensure that the mixture is cooked well after adding the tomato purée... only then will the sour taste of tomatoes mellow and you will get a balanced flavour.
- Heat the soya oil in a kadhai, add the ginger-garlic paste, green chillies and onions and sauté till the onions turn light brown in colour.
- Add the tomato purée, salt, turmeric powder, chilli powder, coriander-cumin seeds powder and sugar and sauté for 8 to 10 minutes or till the soya oil separates from the gravy.
- Add the soya chunks, mixed vegetables, milk and cream and simmer for another 5 minutes.
- Serve hot garnished with coriander.
Nutrient values (Abbrv) per serving
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