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Veg Soy Korma

May-15-2017
Kajal Arora
0 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Mughlai
  • Sauteeing
  • Main Dish

Ingredients Serving: 4

  1. Soy chunks - 1 Cup
  2. Soy Granules - 1/2 Cup
  3. onion - 1 Large (sliced)
  4. cashews - 8-10
  5. Thick curd - 1 cup + 2 tbsp
  6. Clarified Butter - 1 Cup
  7. salt - 1 tsp + 1 tsp
  8. vinegar - 1 tsp
  9. sugar - 1 tsp
  10. turmeric - 1/2 tsp
  11. Red Chilli Powder - 1 tsp
  12. Kashmiri Mirch :1 tsp
  13. coriander Powder 2 tsp
  14. Roasted cumin Powder - 1/2 Tsp
  15. Garam masala -1 tsp (preferably homemade)
  16. Kerala water -1 tbsp
  17. saffron strands a pinch
  18. ginger Garlic Paste - 1 tsp
  19. Green cardamom - 3-4
  20. Black cardamom - 1
  21. cinnamon Stick - 1 small
  22. cloves - 2-3
  23. pepper Corn - 4-5

Instructions

  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.

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