Soya Vegetable Korma
by Tarla Dalal

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.

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Soya Vegetable Korma recipe - How to make Soya Vegetable Korma

1/4 cup small soya chunks (nuggets)
1 cup cubed and boiled mixed vegetables
1/2 cup chopped onions
1 tsp ginger-green chilli paste
1/2 cup chopped tomatoes
1/2 cup chopped fenugreek (methi) leaves
1 tsp oil
salt to taste

For The Paste
1 1/4 cups onions , sliced
1/4 cup finely chopped cauliflower
1 to 2 green chillies , 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.

How to proceed

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.