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
- Boil water; add some salt and 1/4 tsp of vinegar.
- Add soya chunks and switch off the flame. Leave them to soften for 10 minutes.
- Squeeze the water and repeat 1st step.
above steps will ensure that soya is not chewy
- Heat ghee in a pan and add whole spices.
- When spices gets splutter add curd. Cook for 2 minutes on medium heat and add turmeric powder and ginger-garlic paste. Mix well.
- Cook for 6 – 7 minutes on medium heat; till the moisture of the curd goes away and it releases fat.
- Add dry spices, brown onion paste, cashewnuts paste and salt. Mix well.
- Cook for 5 minutes until masala releases oil.
- Add soya chunks and soya granules. Mix well, cook for 2-3 minutes.
- Add water and Mix well. Cover the lid and cook for 5 minutes.
- Sprinkle some garam masala and Mix well.
- Serve hot with Rumali Roti.