Soya Vegetable Korma Recipe

Cooking Directions

• STEP 1.1. Start by soaking the soya chunks in hot water for 15-20 minutes. Once they are soft, drain the water and squeeze out any excess moisture.
• STEP 2.2. Heat oil in a pan and add cumin seeds. Let them splutter and then add chopped onions. Saute until the onions turn golden brown.
• STEP 3.3. Add ginger-garlic paste and saute for a minute. Then, add chopped tomatoes and cook until they turn mushy.
• STEP 4.4. Now, add the spices - turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for a minute.
• STEP 5.5. Add the soaked soya chunks and mix them with the masala. Cook for 2-3 minutes.
• STEP 6.6. Add the chopped vegetables of your choice, such as carrots, peas, and bell peppers. Mix well and cook for another 5 minutes.
• STEP 7.7. Pour in coconut milk and mix everything together. Let it simmer for 10-15 minutes on low heat.
• STEP 8.8. Finally, garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• 1. Make sure to squeeze out the excess moisture from the soaked soya chunks to prevent the korma from becoming watery.
• 2. You can customize the vegetables according to your preference. Add more or less depending on what you like.
• 3. Adjust the spice levels according to your taste. Add more chili powder for a spicier korma or reduce it for a milder version.

Storage and Serving

• 1. Leftover Soya Vegetable Korma can be stored in an airtight container in the refrigerator for up to 3 days.
• 2. Reheat the korma in a pan or microwave before serving.
• 3. Serve the Soya Vegetable Korma with steamed rice, jeera rice, or roti for a complete meal.