Veg Soy Korma

By Kajal Arora  |  15th May 2017  |  
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  • Photo of Veg Soy Korma by Kajal Arora at BetterButter
Veg Soy Kormaby Kajal Arora
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About Veg Soy Korma Recipe

A vegetarian dish inspired by mughlai chicken korma that is full of aromatic flavors. You can make it in a jiffy when guests arrive unannounced.

Veg Soy Korma is one dish which makes its accompaniments tastier. With the right mix of flavours, Veg Soy Korma has always been everyone's favourite. This recipe by Kajal Arora is the perfect one to try at home for your family. The Veg Soy Korma recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Veg Soy Korma is few minutes and the time taken for cooking is 20 minutes. This is recipe of Veg Soy Korma is perfect to serve 4 people. Veg Soy Korma is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Veg Soy Korma. So do try it next time and share your experience of cooking Veg Soy Korma by commenting on this page below!

Veg Soy Korma

Ingredients to make Veg Soy Korma

  • Soy chunks - 1 Cup
  • Soy Granules - 1/2 Cup
  • onion - 1 Large (sliced)
  • cashews - 8-10
  • Thick curd - 1 cup + 2 tbsp
  • clarified butter - 1 Cup
  • salt - 1 tsp + 1 tsp
  • vinegar - 1 tsp
  • sugar - 1 tsp
  • turmeric - 1/2 tsp
  • red chilli Powder - 1 tsp
  • Kashmiri Mirch :1 tsp
  • coriander Powder 2 tsp
  • Roasted cumin Powder - 1/2 Tsp
  • Garam masala -1 tsp (preferably homemade)
  • Kerala water -1 tbsp
  • saffron strands a pinch
  • ginger Garlic Paste - 1 tsp
  • Green cardamom - 3-4
  • Black cardamom - 1
  • cinnamon Stick - 1 small
  • cloves - 2-3
  • pepper Corn - 4-5

How to make Veg Soy Korma

  1. Soak cashews, soy granules and saffron separately.
  2. Boil a cup of water add salt, sugar, vinegar and soy chunks, keep boiling till all water absorbed.
  3. In the meantime heat ghee in a handy add onion till dark brown it will take 2-3 minute. Take out onion and add the whole spices after a minute add a cup of curd. Add turmeric and cook it till water evaporates and oil separate it will take 2-3 minute.
  4. Drain the water from chunks and granules completely.
  5. Make a fine paste of onion cashews and a spoonful of curd and add to the handi. Add ginger garlic paste and sauté for about 2 minutes add dry spices and salt cook for a minute. Add both soy, saffron and a cup of water, close the lid and let it simmer for 5 minutes.
  6. Add kewra water and garam masala and turn off the flame close the lid till serving. Serve it with chapati, naan, parantha of your choice.

My Tip:

It will take a few minutes to adsorb the flavor of kewra water when the gas is off.

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