Vegetable korma with soya chunks recipe

Preparation Time : 30 min Cooking Time : 30 min Serves : 4

Vegetable korma with soya chunks is a healthy and delicious recipe, a perfect dish to serve as a side dish for Ghee rice, plain biryani, poori, roti. Soya chunks also called as meal maker or soya nuggets are low in fat, high in protein and many other nutrients. Hence these make a great food for all. An easy to make recipe with simple ingredients, do try and enjoy as a side dish for rice or roti’s. 


Mixed Vegetables – Carrot, French beans, Cabbage, Capsicum, Potato, Noolkol, Green peas

  • 1 bowl chopped

Soya chunks – 1/2 cup

For seasoning

Onion – 1 small chopped

Tomato – 1 small chopped

Coriander – 1 small bunch chopped

Mint leaves – 1 tbs chopped (optional)

Oil – 2 tbs

To grind –


Onion – 2 medium sliced

Garlic – 10 pods

Ginger – 1/2 inch chopped roughly

Cinnamon – 2 no’s

Clove – 4 no’s

Cardamom (elachi) – 1

Coriander – 1 small bunch

Coconut – 1 cup

Poppy seeds – 1 tsp

Coriander powder – 1 tsp

Chilly powder – 1 tsp (adjust to your taste)

Turmeric powder – 1/4 tsp





Heat a cup of water, when it begins to boil remove from the flame, add soya chunks into it rest it for 5 to 6 min, drain the water in it, allow it to cool, when it is cool squeeze the water in it and set aside.

To prepare grounded paste –

Heat 1 tbs of oil in a pan, when it is hot add sliced onion and fry until it turns to light brown in colour.


Ensure that onion turned to light brown, then add ginger, garlic, cinnamon, clove, cardamom, fry for a while, remove from the flame. Allow the mixture to cool.

Take a mixer jar, add coconut, poppy seeds, coriander fried ingredients and water to blend,


Blend it to a smooth paste.


Finally add coriander powder and chilly powder, blend it for a second and keep ready.

Method to make curry –


Heat a pressure pan by adding oil in it, when it is hot add onion and coriander, fry until it turns to light brown, then add chopped tomato and fry


Add chopped veggies and soya chunks, saute until the raw smell evaporates from it. Add turmeric powder and salt.


Add grounded paste into it, combine


Add water to medium thick in consistency. Close the lid and pressure cook it for 1 whistle.


When the pressure of the pan settles down by its own, open the lid of the pan, bring the curry to boil, chick the taste, add salt if necessary, boil it for 5 to 6 mins and switch off the flame.


Enjoy Veg kurma with soya chunks with Ghee rice, Coconut rice or as a side dish for poori’s, Tatte idli’s, or chapati’s

Note –

You can also add paneer, mushroom, baby corn to prepare kurma along with mixed veggies.

You can add coconut to grind or add coconut milk in preparation.

The consistency of the curry must be medium thick.


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