Soya vegetable korma

Posted on August 18, 2009. Filed under: Heart recipe/low cholesterol recipe | Tags: , |

Soya nuggets, a variation of soyabeans, have been used in this recipe and cooked in a white gravy. The traditional use of cashews in this recipe has been substituted with cauliflower purée, making this a healthy gravy.

Preparation Time : 15 mins.
Cooking Time : 20 mins.

Serves 4.

Ingredients
¼ cup small soya nuggets
1 cup mixed vegetables (French beans, peas, carrots), diced and boiled
½ cup onions, chopped
1 teaspoon gingergreen chilli paste
½ cup tomatoes, chopped
½ cup fenugreek (methi) leaves, chopped
1 teaspoon oil
salt to taste
For the paste
1¼ cups onions, sliced
¼ cup cauliflower, finely chopped
1 to 2 green chillies, chopped
2 large cloves garlic, chopped
12 mm. (½”) piece ginger, sliced
1 stick cinnamon (dalchini)
1 clove (laung)
1 cup low fat milk
For the paste
1. Combine all the ingredients in a pan and simmer for 8 to 10 minutes till the onions are soft and nearly all the liquid has evaporated. Allow the mixture to cool.
2. Purée the mixture to a smooth paste in a blender. Keep aside.
How to proceed
1. Soak the soya nuggets in hot water for 10 to 15 minutes. Drain all the water and squeeze out any excess water from the nuggets.
2. Heat the oil, add the onions, ginger-green chilli paste and cook till the onions turn translucent.
3. Add the tomatoes, fenugreek leaves and cook for 5 to 6 minutes till the tomatoes are cooked.
4. Add the vegetables, soya nuggets, the prepared paste, ½ cup water and salt and bring the mixture to a boil.
5. Serve hot.
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