Soy Vegetable Korma

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Soy nuggets, a variation of soybeans, have been used in this recipe and cooked in a white gravy. 

 

Soy Vegetable Korma
Serves 4
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1/4 cup small soy chunks
  2. 1 cup cubed and boiled mixed vegetables
  3. 1/2 cup chopped onions
  4. 1 tsp ginger-green chilli paste
  5. 1/2 cup chopped tomatoes
  6. 1/2 cup chopped fenugreek leaves
  7. 1 tsp oil
  8. Salt to taste
  9. For The Paste
  10. 1 1/4 cups onions , sliced
  11. 1/4 cup finely chopped cauliflower
  12. 1 to 2 green chillies , chopped
  13. 2 large sized garlic cloves , chopped
  14. 12 mm ( 1/2") piece of ginger , sliced
  15. 1 stick of cinnamon
  16. 1 clove
  17. 1 cup low fat milk
Instructions
  1. 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.
  2. Puree the mixture to a smooth paste in a blender. Keep aside.
  3. Soak the soy nuggets in hot water for 10 to 15 minutes. Drain all the water and squeeze out any excess water from the nuggets.
  4. Heat the oil, add the onions, ginger-green chilli paste and cook till the onions turn translucent.
  5. Add the tomatoes, fenugreek leaves and cook for 5 to 6 minutes till the tomatoes are cooked.
  6. Add the vegetables, soy nuggets, the prepared paste, ½ cup water and salt and bring the mixture to a boil.
  7. Serve hot.
Notes
  1. Nutrition (per serving)
  2. Calories: 112
  3. Fat: 3.4 g
  4. Carbohydrate : 13 g
  5. Protein: 7.8 g
JayashreePrakashFitness http://jayashreeprakash.com/

 

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