Tuesday, April 26, 2011

Soya Chunks Korma / Soy Nuggets in Spicy Tomato Gravy..

Soya Chunks as we all know is the best protein source in the vegetarian sector and these chewy lil' protein balls can be used in quite a number of recipes.
I always use these nuggets in a tomato onion gravy and of course in rice dishes such as pulav and biryani.
But after coming across a mouth watering recipe of these cuties in Laavanya's blog, I sure wanted to give it a try and lo and behold- end result was a sooper dooper korma in a creamy tomato and coconut milk gravy!
I have slightly altered the recipe to my taste.
Here it goes:


Soya Chunks or Soy nuggets- about 2 Cups or 15-20 pieces

Petite Green Peas-  1/2 Cup (fresh or frozen is ok)

Onion- 1 medium size chopped finely

Tomato Paste- 2 Tbsp diluted in water or tomato puree from one tomato

Coconut milk- 1/4 Cup
Oil- 2 Tbsp

Bay leaf- 1 no.

Cumin seeds- 1 Tsp 

Coriander Powder - 2 Tsp

Red Chilly powder - 1 Tsp 

Garam Masala- 1 Tsp

Cilantro- to garnish
Salt to taste

For the Masala:

Garlic - 5 cloves

Ginger - 1 inch piece 

Green Chillies - 5 to 6 nos.

Poppy seeds - 1 tsp 

Almonds / Cashews - 12 nos.


1.Bring water to a rolling boil in a wide mouthed pan with a little salt and add the nuggets to it. Cover and cook for a few minutes and switch off the heat and let the nuggets sit for about 10 minutes.

2.When the nuggets are cooked they will turn soft and will bloat up in size.Drain the water and squeeze the extra water from the nuggets once they cool down and set aside.

3.Fry all the ingredients for the masala in a tsp of oil and once it cools down,
grind it into a fine paste adding water.

4.Heat the remaining oil in a pressure cooker and add the cumin seeds and the bay leaf followed by the chopped onions. Saute the onions till soft and translucent and add the tomato paste ,the ground masala paste and the remaining spice powders.

5.Cook the mixture till the paste is almost dry and  add the frozen peas and drained soya chunks along with the coconut milk and salt.

6.Check for salt at this stage, close the lid and pressure cook for about 2 whistles.

7. When the pressure releases, give the mixture a quick stir and transfer to a serving bowl and garnish with some chopped cilantro.

8.An excellent side dish to pair with rotis or chappatis or any mildly flavoured rice. I had made ghee rice and it tasted excellent with the korma!



  1. Marvellous kurma,love soyachunks in anything..

  2. What an exotic looking soy kurma! The masala blend used here is exquisite..
    Thanks a lot for linking this to bookmark event :)
    US Masala

  3. Thanx so much for stopping by and leaving a comment Priya!

  4. Thanx Aipi and yes, this is my first ever participation in any food blogging event!

  5. Hey Vidya,

    Curry looks so rich and creamy...Looks too good...

  6. Thanks for such kind words on my blog dear. You have a great blog here, would love to follow. Hey, as you live in USA, I was wondering if you saw about "MAITRI - A Friendship Chain" event. If not, please do take a look and try to participate, it will be fun :)


    Send me an email @ priya.mitharwal@gmail.com

  7. @ Priya: yes Priya, will check it out. Thanx so much.

  8. This dish is looking absolutely delish...love the gravy. This is my first time here and you have a wonderful blog...still admiring those cute ambassador idlis.

  9. that's very innovative..looks delectable...

  10. First time here..u hv a wonderful space with mouthwatering recipes n pics...
    Visit mine as time permits...
    And this looks so yummy n filling..