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 cashew 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 flavor.
Soya Mix Vegetable Korma
Preparation Time:- 15 Minutes
Cooking Time:- 20 Minutes
Recipe Source:- Adapted From Tarla Dalal Recipe
Makes 4 servings
Soya oil:- 2 Tbsp
Ginger-garlic (adrak-lehsun) paste:- 1 Tsp
Finely chopped green chillies:- 1 Tsp
Finely chopped onions:- 1/4 Cup
Fresh tomato puree:- 1/4 Cup
Salt to taste
Turmeric powder (haldi):- 1/2 Tsp
Chilli powder:- 1 Tsp
Coriander-cumin seeds (dhania-jeera) powder:- 1 Tsp
Sugar:- 1/2 Tsp
Soaked and roughly chopped soya nuggets :- 1/2 Cup
Chopped mixed boiled vegetables (carrots, French beans,corn, cauliflower etc.):-1/2 Cup
Non Dairy Milk:- 1/4 Cup
Cashew cream:- 3 Tbsp
Finely chopped coriander (dhania) for the garnish:- 2 Tbsp
1) 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.
2) 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.
3) Add the soya chunks, mixed vegetables, non dairy milk and cashew cream and simmer for another 5 minutes.
Serve hot garnished with coriander.