Soya Vegetable Korma Recipe
Soya vegetable korma is a mixed preparation of vegetables with soy nuggets. Best served with rice or totis, the soy vegetable korma is an indian preparation of vegtables that is cooked with a paste of spices cooked in milk with vegetables along with water. This is a special low sugar recipe great for diabetics as well as for people on low carb diet. Adapted from the Lantus book of recipes.
Ingredients
| 1/4 cup small soya nuggets | ||
| Mixed vegetables | 1 Cup (16 tbs), boiled | |
| Onions | 1/2 Cup (16 tbs), chopped | |
| 1 teaspoon ginger-green chilli paste | ||
| Tomatoes | 1/2 Cup (16 tbs), chopped | |
| Methi leaves | 1/2 Cup (16 tbs), chopped | |
| Oil | 1 Teaspoon | |
| Salt | To Taste | |
| Onions | 1 1/4 Cup (16 tbs), sliced (For the paste:) | |
| Cauliflower | 1/4 Cup (16 tbs), finely chopped (For the paste:) | |
| Green chillies | 2 , chopped (For the paste:) | |
| 2 large cloves garlic, chopped 12 mm | ||
| Ginger piece | 1/2 , sliced (For the paste:) | |
| Cinnamon stick | 1 (For the paste:) | |
| 1 laung (clove) | ||
| Low fat milk | 1 Cup (16 tbs) (For the paste:) | |
Directions
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.
Puree the mixture to a smooth paste in a blender.
Keep aside.
How to proceed soak soya nuggets in hot water for 10 to 15 minutes.
Drain all the water and squeeze out any excess water from the nuggets.
Heat oil in a non stick pan, add onions, ginger-green chilli paste and cook till the onions turn translucent.
Add tomatoes, fenugreek leaves and cook for 5 to 6 minutes till the tomatoes are cooked.
Add vegetables, soya nuggets, the prepared paste, 1/2 cup of water and salt and bring the mixture to a boil.
Serve hot.
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.
Puree the mixture to a smooth paste in a blender.
Keep aside.
How to proceed soak soya nuggets in hot water for 10 to 15 minutes.
Drain all the water and squeeze out any excess water from the nuggets.
Heat oil in a non stick pan, add onions, ginger-green chilli paste and cook till the onions turn translucent.
Add tomatoes, fenugreek leaves and cook for 5 to 6 minutes till the tomatoes are cooked.
Add vegetables, soya nuggets, the prepared paste, 1/2 cup of water and salt and bring the mixture to a boil.
Serve hot.
Chef
