Soya Bean Chunks Kurma / Korma - a Vegan Indian spicy dish

Korma is an Indian spicy dish with meat or vegetables braised in yogurt or coconut to form a thick gravy. But it is high in fat content because of preparation. To make it inclined towards healthy food we can prepare this with soya bean which is low in fat, high in protein and full of other nutrients. This preparation has many ingredients and not very easy to prepare but the taste and aroma justifies the hard work. Let’s get on with the recipe:-

Preparation Time: - 15 min

Cooking Time: - 20 min

Servings: - 3 persons (depends upon individual capacity)

Ingredients:-

1. 250 gm. Soya Chunks
2. 150 gm. Potato (optional – Bengalees love potatoes but I have not used it here)
3. 1 large Onion chopped
4. 2 juicy medium size Tomatoes chopped
5. 2 tsp Ginger paste
6. 1 tsp Cumin seeds (Jeera) or Caraway seeds (ShahJeera)
7. 1 tsp Turmeric Powder
8. 1 tsp Kashmiri Red Mirch
9. 1 Green Chilli chopped
10. ½ tsp Saunf / Fennel seeds
11. ¼ tsp Garam Masala
12. Salt to taste
13. 1 Bay leaf
14. 1 Cinnamon stick
15. 2 Green Cardamom
16. 4 Cloves
17. 1 star Anise
18. 4 tsp grated Coconut
19. 2 tsp Poppy seeds
20. 1 tsp Lemon juice
21. Handful of Coriander seeds
22. 10 nos. Cashew Nuts
23. 3 tsp Green Raisin
24. 3 cup water
25. Sufficient Vegetable oil ( I used Sunflower oil but you can use any vegetable oil)

Preparation:-

1. Wash and soak the soya chunks with little salt in warm water for half an hour.
2. In the meantime chop the onion and tomatoes, use blender to prepare ginger paste from fresh ginger. You can use readymade paste as well but the aroma is better with fresh ginger. Keep aside.
3. Grate the coconut and keep in a bowl.
4. Use little water to prepare a smooth paste from poppy seeds with the help of grinder. Keep aside.
5. Crush the cashew nuts and make a dry paste with the help of blender. Keep aside.
6. Thrash the green cardamoms in a pestle and mortar and remove the husk.
7. Squeeze water out of the soya chunks and again rinse with water and repeat squeezing so that they become fully dry. You can cut them in half to make squeezing easier. Keep aside.
8. Marinate soya chunks with ginger paste, poppy seeds paste, red chili powder, green chili and salt as needed.
9. Take a frying pan and heat oil in high heat. Traditional Bengalis prefer mustard oil here but I feel sunflower oil is best for this. Of course you can use any vegetable oil like canola or rice bran oil.
10. Put the burner to medium. Now add a bay leaf, cardamoms, cinnamon, shahjeera,   star anise and coriander seeds. Break the cinnamon stick into small parts before putting in oil. You can take the blender to mix the ingredients thoroughly before putting in oil.
11. When the spices sizzle, add the chopped onion.
12. When the onion turn translucent add the chopped tomatoes. If tomatoes are not juicy enough then sprinkle little water and salt to soften them. Cook till the tomatoes become mushy.
13. Add the cashew paste and mix well.
14. Now introduce the marinated chunks of soya. Continue frying for about 5 min. or till the raw smell vanishes in low/medium flame.
15. Add little water and continue cooking till the gravy becomes thick. Put the grated coconut and mix everything well.
16. Just before switching off the burner add the raisins. Sprinkle lemon juice and garnish with a whole red chili and whole cashew nuts.
    

Serve this side dish with Biryani, Pulao, Chapathi or Paratha.

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As always please feel free to comment, criticize and seek if any help is required. I am all ears.