Soya has been biggest meat replacement, so is my inspiration for this dish. Chicken Korma is a very famous dish originated in the Indian subcontinent. So i have just got that same awesomeness of Korma with Soya chunks and we call it Soya Korma



Soya Chunks – 1cup
Soya Granules – 1/4 cup
Ginger Garlic Paste – 1 Tbsp
Thick Yogurt (Curd) – 1cup
Coriander Powder – 3 Tbsp
Garam Masala – 1 Tbsp
Kashmiri Red Chilli Powder – 2 tsp
Red Chilli Powder – 1tsp
Turmeric powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Black Pepper – 4
Cloves – 2
Cinnamon stick – 1
Star Anise – 1
Green cardamom – 2
Brown Onion – 1/2 cup pas
Cashewnuts – 10 ( soaked in water)
Ghee – 3 Tbsp
Vinegar – 1/2 tsp
Kewda Water – 1/4tsp
Water – 1 cup (As required)
Salt to taste


Preparation Method:

  1. Boil water; add some salt and 1/4 tsp of vinegar.
  2. Add soya chunks and switch off the flame. Leave them to soften for 10 minutes.
  3. Squeeze the water and repeat 1st step.

    above steps will ensure that soya is not chewy

  4. Heat ghee in a pan and add whole spices.
  5. When spices gets splutter add curd. Cook for 2 minutes on medium heat and add turmeric powder and ginger-garlic paste. Mix well.
  6. Cook for 6 – 7  minutes on medium heat; till the moisture of the curd goes away and it releases fat.
  7. Add dry spices, brown onion paste, cashewnuts paste and salt. Mix well.
  8. Cook for 5 minutes until masala releases oil.
  9. Add soya chunks and soya granules. Mix well, cook for 2-3 minutes.
  10. Add water and Mix well. Cover the lid and cook for 5 minutes.
  11. Sprinkle some garam masala and Mix well.
  12. Serve hot with Rumali Roti.