Me and my blogger friends are starting on a month long around the world food journey from today on. Enjoy the delicious recipes I will be sharing here & do visit the other bloggers too.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44.
This Soya Chunk Korma is very different from the regular versions as it doesn't include any grinding of ingredients to create a creamy base, instead yogurt acts as the creamy base in this dish.
For a vegan version of this dish you can replace yogurt with cashew almond nut paste.
Prep Time-30mins | Cook Time-20mins | Serves-3people
Ingredients
1Tbs ginger garlic paste
1Big onion chopped
1Cup yogurt
1Cup soya chunks
3Tbs chana dal
2Tomatoes chopped
2Green mirchi's
2Tsp red chilli powder {Adjust as needed}
5 Sour plums pre soaked
1Tsp garam masala powder {Optional}
1/2Tsp turmeric
1/2Cup water
3Tbs oil
Salt to taste
Few coriander springs to garnish
Directions
- Heat pan with oil. Allow oil to warm up.
- Add ginger garlic paste to pan & saute them for few seconds.
- Add onions to pan & cook them to translucent.
- Now add soya chunks followed by yogurt to pan.
- Sprinkle turmeric powder & salt to the ingredients.
- Now cook with a closed lid for 2mins.
- Add chana dal, tomatoes , sour plums, green chili's, chili powder,garam masala & 1/2Cup water powder to pan.
- Mix them well & cook with a closed lid for 6mins to 7mins. Adjust salt & chilli powder if needed.
- Cook with open lid & allow the gravy to become thicker.
- Garnish with chopped coriander & qorma is ready to serve.
Note
- As mentioned garam masala powder is optional.
- Additional water is added to cook soya chunks perfectly.
- You can cook soya chunks before & add them to the curry or cook it directly in the curry as I have done.
- You can replace sour plums with 1Tsp amchur powder.
Afghans do use lot of fruits in their cooking. Wonder how plums taste in a curry. Nice recipe for the country.
ReplyDeleteVery interesting korma. Never used soya chunks before. This dish looks very appetizing.
ReplyDeleteThe no grind method makes it sound easy and love the addition of yogurt.Nice one Sreevalli...
ReplyDeleteThat's a very nicely done presentation..Korma looks very nicely done..
ReplyDeleteWow the korma has me drooling. Love the way you have presented and the flavours in the dish are yum.
ReplyDeleteVery nicely done and a beautiful presentation!!
ReplyDeleteKorma looks appetizing and with all those ingredients it must be flavorful !
ReplyDeleteLoved this vegetarian version of Kurma, lovely addition of yogurt..fingerlicking.
ReplyDeleteLooks colorful. That sour plums addition makes this a very interesting dish.
ReplyDeleteYumm.. Soya chunks korma sounds so delicious. Sour plums sounds like an interesting addition. Love your clicks.
ReplyDeleteSour plums must give this Korma a unique flavor
ReplyDeleteI am not a soya fan but I love this recipe..I love those sour plums. .used to eat them a lot as a kid and adding these to any curry eould make the dish absolutely fantastic. Afghan rocks the day;)
ReplyDeleteTotally loved the first picture...beautiful presentation. The korma looks like the perfect accompaniment to our flatbreads
ReplyDeletethats an healthy and tempting korma valli :) very interesting way to add soya chunks in the korma !!
ReplyDeleteNice choice and yes I have heard about using plums in cooking I think they give a tangy taste..
ReplyDeletevery interesting korma.. Using plum in gravy is new to me
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ReplyDeleteFeel like grabbing that bowl straight from the picture!! Looks very appetizing!!
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even i made something similar, i loved the cuisine and this one looks very nice
ReplyDeletethe vegetarian version with soya chunks sounds absolutely delicious..
ReplyDeleteThis recipe is as similar as which i eat in an Indian restaurent in Calgary, my experience is awesome, Thanks for giving such a wonderful knowledge about it, now i am going to cook at home with the help of your blog. Thank you.
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