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Soya Vegetable Korma

Diabetic.Foodie's picture
Soya vegetable korma is a mixed preparation of vegetables with soy nuggets. Best served with rice or totis, the soy vegetable korma is an indian preparation of vegtables that is cooked with a paste of spices cooked in milk with vegetables along with water. This is a special low sugar recipe great for diabetics as well as for people on low carb diet. Adapted from the Lantus book of recipes.
Ingredients
  Soya nuggets 1⁄4 Cup (4 tbs)
  Mixed vegetables 1 Cup (16 tbs), diced and boiled (French Beans, Peas, Carrots)
  Chopped onions 1⁄2 Cup (8 tbs)
  Ginger green chili paste 1 Teaspoon
  Chopped tomatoes 1⁄2 Cup (8 tbs)
  Chopped fenugreek leaves 1⁄2 Cup (8 tbs) (Methi)
  Oil 1 Teaspoon
  Salt To Taste
  Sliced onions 1 1⁄4 Cup (20 tbs)
  Finely chopped cauliflower 1⁄4 Cup (4 tbs)
  Green chilies 2 , chopped
  Garlic 2 Clove (10 gm), chopped around 12 mm
  Ginger piece 1⁄2 , sliced
  Cinnamon stick 1 (Dalchini)
  Clove 1 (Laung)
  Low fat milk 1 Cup (16 tbs)
Directions

For the paste:
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.
Puree the mixture to a smooth paste in a blender.
Keep aside.
How to proceed soak soya nuggets in hot water for 10 to 15 minutes.
Drain all the water and squeeze out any excess water from the nuggets.
Heat oil in a non stick pan, add onions, ginger-green chilli paste and cook till the onions turn translucent.
Add tomatoes, fenugreek leaves and cook for 5 to 6 minutes till the tomatoes are cooked.
Add vegetables, soya nuggets, the prepared paste, 1/2 cup of water and salt and bring the mixture to a boil.
Serve hot.

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish
Servings: 
4

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