Today is yet another day of cooking carnival. For this week I have chosen to post recipes with soy nugget as my star ingredient. Last week I had worked with saffron. Believe me, saffron is such a captivating spice that I’m not able to come out of its hang over yet??. So thought of using it again, doesn’t mean that I’m not working on my chosen theme. It’s only that, today I’m going to make a rich gravy dish that has combined the goodness of soy with rich magnificent aroma of saffron and royalness from khoya (evaporated milk) and cashew and creaminess from fresh cream. All in all it’s a royal dish. I got the recipe for this dish from a book by ASA and modified it to suit my family’s taste.
Now I present to you my today’s royal dish Soy Zafrani Korma.
Soak soy chunks in hot water for about 15 minutes. Strain and remove excess water by squeezing.
Put saffron in 2 tablespoons of warm milk and keep it aside for release of flavor. Mix khoya and saffron milk. Heat till they turn into liquid.
Lightly roast black & green cardamom, clove, cinnamon, cumin seeds and coriander seeds. Cool and grind to a powder. Mix mace powder, nutmeg powder, salt in the spice mix and keep aside.
In a pan, heat oil and add bay leaves. Cook for a minute and add onion paste. Cook to remove raw smell of onion. Add ginger garlic and green chilli paste. Saute for a minutes.
Add cashew paste to the masala and give a stir.
Add khoya saffron paste and spice mix.
Now add soy chunks and malai. Let it simmer on low heat for 5 minutes.
Serve hot with naan, paratha, chapati or rice.