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Soya Vegetable Korma
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Tarla Dalal
• 02 October, 2013
Table of Content
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.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
35 Mins
Makes
4 servings
Ingredients
Main Recipe
- 1/4 cup small soy chunks (nuggets)
- 1 cup cubed and boiled mixed vegetables
- 1/2 cup chopped onion
- 1 tsp ginger-green chilli paste
- 1/2 cup chopped tomato
- 1/2 cup chopped fenugreek leaves (methi) leaves
- 1 tsp oil
- salt to taste
For The Paste
- 1 1/4 cups onion , sliced
- 1/4 cup finely chopped cauliflower
- 1 to 2 green chilli , chopped
- 2 large sized garlic (lehsun) cloves , chopped
- 12 mm ( 1/2") piece of ginger (adrak) , sliced
- 1 stick of cinnamon (dalchini)
- 1 clove (laung / lavang)
- 1 cup low fat milk
Method
For the paste
- 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.
Soya Vegetable Korma recipe with step by step photos
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