Coconut Spinach And Soy Chunk Korma Recipe

About this recipe

A creamy and aromatic korma featuring protein-rich soy chunks simmered in a coconut-spinach base, seasoned with warm Indian spices for a satisfying and nutritious meal.

Ingredients

• 20G Curry Leaves
• 500 g Onion
• 500 g Chicken Whole
• - Cayenne Pepper
• 1 Kg Kissan Tomato Puree
• - Dry Red Chillies
• 200 g Table Salt
• 50 g Cloves
• 50 g Cumin Powder
• 20 g Cinnamon
• 100 g Black Pepper Powder
• 500 Ml Champion Oil
• Loose Cardamom
• 100 g Garlic
• 250 g Spinach
• 200 ml Coconut Milk
• - Baby Tomatoes
• loose Ginger
• 250g Green Chilli
• - Coriander Powder
• 20 g Turmeric Powder
• 100 g Jeera
• 45 g Garam Masala
• 100G Oleo
• 100 g Salt

Instructions

1. 1. Soak soy chunks in hot water for 10 minutes, then drain and squeeze out excess water.
2. 2. Wash and finely chop the fresh spinach leaves and set them aside.
3. 3. Heat oil in a pan and add cumin seeds, letting them splutter for a few seconds.
4. 4. Add finely chopped onions and sauté until they turn golden brown.
5. 5. Stir in minced garlic, ginger, and green chilies, cooking for 1-2 minutes until aromatic.
6. 6. Add chopped tomatoes and cook until they soften and the oil separates from the mixture.
7. 7. Mix in coriander powder, turmeric powder, and garam masala, stirring well.
8. 8. Pour in the coconut milk and bring the mixture to a gentle simmer.
9. 9. Add the soaked soy chunks and chopped spinach to the pan, stirring to combine.
10. 10. Cook for 8-10 minutes, allowing the flavors to meld and the spinach to wilt completely.
11. 11. Season with salt and adjust spices as needed before turning off the heat.
12. 12. Garnish with freshly chopped coriander leaves if desired and serve hot.