Soya Vegetable Korma Recipe


  • 1/4 cup Small Soya Chunks (nuggets)
  • 1 cup Cubed and Boiled Mixed Vegetables
  • 1/2 cup Chopped Onions
  • 1 tsp Ginger-Green Chilli paste
  • 1/2 cup Chopped Tomatoes
  • 1/2 cup chopped Fenugreek (methi) leaves
  • 1 tsp Oil
  • Salt to taste

  • For the Paste
  • 2 large Onions, sliced
  • 1/4 cup Cauliflower, chopped
  • 1-2 Green Chilies, chopped
  • 2-3 Pieces of Garlic, chopped
  • 1/2 tsp Ginger Paste
  • 1 Clove, Pinch Cinnamon
  • 1 cup Low Fat Milk


  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. Puree the mixture to a smooth paste in a blender. Keep aside.

  3. 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.

  4. Heat the oil, add the onions, ginger-green chilli paste and cook till the onions turn translucent.

  5. Add the tomatoes, fenugreek leaves and cook for 5 to 6 minutes till the tomatoes are cooked.

  6. Add the vegetables, soya nuggets, the prepared paste, cup water and salt and bring the mixture to a boil.

  7. Serve hot with naan and rice.

Tip: Once an onion has been cut in half, rub the left over side with butter and it will keep fresh longer.

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