Soya Chunks Vegetables Korma
Ingredients
Soya Chunks -1 cup heaped
Onion - 1 big
Green chilli -1 slit
Ginger garlic paste -1 tsp
Tomato -1 (optional)
Mixed Vegetables (Cauliflower, beans, carrot, babycorn, potato ) -1 1/4 cup
Salt as per taste
Chilli powder
Turmeric powder -1/4 tsp
Coriander powder - 2 tsp
Garam masala -3/4 tsp
For grinding
Coconut - 1/4 cup
Cashew nuts- 4
Green chillies -2
Fennel seeds / saunf - 1 tsp
For the seasoning
Oil- 2 tbsp
Cinnamon - 1 inch piece
Cloves - 2
Bay leaf -1
Curry leaves- few
For Garnishing
Coriander leaves-2 tbsp finely chopped
Method
Boil water with a little salt. Put the soya chunks in the boiling water and switch off the heat. Let it remain in the water for half an hour.
After half an hour, drain the water completely, rinse the soya chunks 2-3 times in running water and squeeze out all the excess water gently. Keep it aside.
Chop onion and tomatoes and keep it ready.
Cut all the vegetables and par boil it or steam it. Keep it aside.
Soak cashew nuts in hot water for 10 minutes. Grind coconut, green chilli, fennel seeds along with cashew nuts to a fine paste.
Method
Heat oil in a kadai/pan, add cinnamon, cloves and bay leaf.
Saute for a few seconds, then add chopped onions, green chilli and curry leaves.
When onion turns transparent, add ginger garlic paste and saute for a few more minutes.
Sauteing onions add chopped tomatoes, turmeric powder, coriander powder, chilli powder and salt as per taste.
Cook until tomatoes become mushy.
Then add the soya chunks and mix until it is well coated with the masala.
Add the steamed or par boiled vegetables and mix well again.
Add the ground paste, garam masala, 2 1/2 cups of water and cook simmered until everything gets blended well.
Garnish with coriander leaves and serve hot with chapati or ghee rice or jeera pulao.
Ingredients
Soya Chunks -1 cup heaped
Onion - 1 big
Green chilli -1 slit
Ginger garlic paste -1 tsp
Tomato -1 (optional)
Mixed Vegetables (Cauliflower, beans, carrot, babycorn, potato ) -1 1/4 cup
Salt as per taste
Chilli powder
Turmeric powder -1/4 tsp
Coriander powder - 2 tsp
Garam masala -3/4 tsp
For grinding
Coconut - 1/4 cup
Cashew nuts- 4
Green chillies -2
Fennel seeds / saunf - 1 tsp
For the seasoning
Oil- 2 tbsp
Cinnamon - 1 inch piece
Cloves - 2
Bay leaf -1
Curry leaves- few
For Garnishing
Coriander leaves-2 tbsp finely chopped
Method
Boil water with a little salt. Put the soya chunks in the boiling water and switch off the heat. Let it remain in the water for half an hour.
After half an hour, drain the water completely, rinse the soya chunks 2-3 times in running water and squeeze out all the excess water gently. Keep it aside.
Chop onion and tomatoes and keep it ready.
Cut all the vegetables and par boil it or steam it. Keep it aside.
Soak cashew nuts in hot water for 10 minutes. Grind coconut, green chilli, fennel seeds along with cashew nuts to a fine paste.
Method
Heat oil in a kadai/pan, add cinnamon, cloves and bay leaf.
Saute for a few seconds, then add chopped onions, green chilli and curry leaves.
When onion turns transparent, add ginger garlic paste and saute for a few more minutes.
Sauteing onions add chopped tomatoes, turmeric powder, coriander powder, chilli powder and salt as per taste.
Cook until tomatoes become mushy.
Then add the soya chunks and mix until it is well coated with the masala.
Add the steamed or par boiled vegetables and mix well again.
Add the ground paste, garam masala, 2 1/2 cups of water and cook simmered until everything gets blended well.
Garnish with coriander leaves and serve hot with chapati or ghee rice or jeera pulao.
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