Soya Vegetable Korma Recipe (Low Cholesterol Foods)

Ingredients

• 1/4 cup small soy chunks (nuggets)
• 1 cup cubed and boiled mixed vegetables
• 1/2 cup chopped onion
• 1 tsp ginger-green chilli paste
• 1/2 cup chopped tomato
• 1/2 cup chopped fenugreek leaves (methi) leaves
• 1 tsp oil
• salt (namak) to taste
• 1 1/4 cups onion, sliced
• 1/4 cup finely chopped cauliflower
• 1 to 2 green chillies (hari mirchi), chopped
• 2 large sized garlic (lehsun) cloves, chopped
• 12 mm (1/2") piece of ginger (adrak), sliced
• 1 stick of dalchini (cinnamon)
• 1 clove (laung / lavang)
• 1 cup low fat milk (0.1% fat)

Steps

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. Purée 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, ½ cup water and salt and bring the mixture to a boil.
7. Serve hot.