Soya Vegget Korma
Soya vegget korma is the best recipe for south indian.it is one of the best korma in the nutrition and taste wise
| 100 Gram | Soya Vegget |
| 2 Teaspoon | Ginger-Garlic Paste |
| 1⁄2 Teaspoon | Garam Masala |
| 1⁄2 Teaspoon | Red Chilli Powder |
| 1 Tablespoon | Lemon Juice |
| 1⁄2 Cup | Thik Curd (Dahi) |
| 2 Tablespoon | Cashewnut Paste |
| 3 Tablespoon | Sugar |
| 3 Tablespoon | Grated Coconut |
| 1⁄2 Teaspoon | Fennel Seeds Powder |
| 1⁄4 Teaspoon | Turmeric Powder |
| Salt | To Taste |
PREPARATIONS
PREPARATIONS
- Soak soya vegget in salted hot water for 20 minutes. After soaked the soya veggets would appear bigger in size. Squeeze all the water from the soya veggets and cut each soya vegget into 2 pieces, then keep aside. [you can fry these after squeezed for better taste).
- Marinate soya veggets with ingredients mentioned under marination and keep aside for 30 minutes.
- Heat 3 tablespoons refined oil in a pressure cooker and add the dry spices under flavours. When they begin to change in colour, add onions, green chillis and fry till the onions turn golden brown then add chopped tomato and fry till the tomato turns mushy, if needed sprinkle water to cook tomatoes.
- Add marinated soya veggets and cook well till the raw smell of the ginger garlic goes away around 5-8 minutes. If needed use little water.
- Now add red chili powder, garam masala, coriander powder. Mix and cook again for 3 to 5 minutes or till you begin to get a nice aroma then pour 3 cups of water let bring a boil on high flame after boil cover the pressure cooker and wait for 2 whistles then slow the flame and cook 2 minutes more.
- Garnish soya vegget korma with coriander leaves and serve hot with naan/roti.
