Straight from the kitchens of Northern India, a tasty vegetable dish, fit for a royal feast! It's amazing how the addition of a little cream gives a rich feel to a dish! Ensure that the mixture is cooked well after adding the tomato purée... only then will the sour taste of tomatoes mellow and you will get a balanced flavour.
Makes 4 servings
2 tbsp soya oil
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp finely chopped green chillies
1/4 cup finely chopped onions
1/4 cup fresh tomato puree
salt to taste
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp sugar
1/2 cup soaked and roughly chopped soya nuggets
1/2 cup chopped mixed boiled vegetables(carrots, French beans, cauliflower etc.)
1/4 cup milk
3 tbsp fresh cream
2 tbsp finely chopped coriander (dhania) for the garnish
- Heat the soya oil in a kadhai, add the ginger-garlic paste, green chillies and onions and sauté till the onions turn light brown in colour.
- Add the tomato purée, salt, turmeric powder, chilli powder, coriander-cumin seeds powder and sugar and sauté for 8 to 10 minutes or till the soya oil separates from the gravy.
- Add the soya chunks, mixed vegetables, milk and cream and simmer for another 5 minutes.
- Serve hot garnished with coriander.
Recipe Source: Soya Malai Korma