Soya Chunk Korma | Afghan Style Qorma
Korma or Qorma doesn’t need an introduction to many of us. It is one the much known dish in India & is originated from south asia. The style of making korma varies based on location. The version I’m sharing here is a Afghan style korma Known as “Qorma Alou-Bokhara wa Dalnakhod” which includes lentils, yogurt & sour plums & meat in it. I replaced meat with soya chunks & made it vegetarian friendly dish.
This Soya Chunk Korma is very different from the regular versions as it doesn’t include any grinding of ingredients to create a creamy base, instead yogurt acts as the creamy base in this dish.
For a vegan version of this dish you can replace yogurt with cashew almond nut paste.
Adapted from here: Qorma
Prep Time-30mins | Cook Time-20mins | Serves-3people
Ingredients
1Tbs ginger garlic paste
1Big onion chopped
1Cup yogurt
1Cup soya chunks
3Tbs chana dal
2Tomatoes chopped
2Green mirchi’s
2Tsp red chilli powder {Adjust as needed}
5 Sour plums pre soaked
1Tsp garam masala powder {Optional}
1/2Tsp turmeric
1/2Cup water
3Tbs oil
Salt to taste
Few coriander springs to garnish
Directions
– Heat pan with oil. Allow oil to warm up.
– Add ginger garlic paste to pan & saute them for few seconds.
– Add onions to pan & cook them to translucent.
– Now add soya chunks followed by yogurt to pan.
– Sprinkle turmeric powder & salt to the ingredients.
– Now cook with a closed lid for 2mins.
– Add chana dal, tomatoes , sour plums, green chili’s, chili powder,garam masala & 1/2Cup water powder to pan.
– Mix them well & cook with a closed lid for 6mins to 7mins. Adjust salt & chilli powder if needed.
– Cook with open lid & allow the gravy to become thicker.
– Garnish with chopped coriander & qorma is ready to serve.
Note
– As mentioned garam masala powder is optional.
– Additional water is added to cook soya chunks perfectly.
– You can cook soya chunks before & add them to the curry or cook it directly in the curry as I have done.
– You can replace sour plums with 1Tsp amchur powder.
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