Friday, February 14, 2014

North Indian Subzis

Soya Malai Korma

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.

Preparation Time: 
Cooking Time: 
Makes 4 servings



  1. 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.
  2. 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.
  3. Add the soya chunks, mixed vegetables, milk and cream and simmer for another 5 minutes.
  4. Serve hot garnished with coriander.

Recipe Source: Soya Malai Korma

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