Soya Malai Korma
by Tarla Dalal
Added to 61 cookbooks
This recipe has been viewed 48231 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.
Main procedure- 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.
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Nutrient values (Abbrv) per serving
Energy | 134 cal |
Protein | 8.6 g |
Carbohydrates | 7.4 g |
Fiber | 4.7 g |
Fat | 7.6 g |
Cholesterol | 2 mg |
Sodium | 11.9 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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