Soya Boti Kebab Korma Image

Soya Boti Kebab Korma

Marinated soya chunks in a korma sauce.

  • Serves: 4
  • Preparation Time: 30 minutes + marinating time
  • Cooking Time: 40 minutes
  • Difficulty: medium


  • 100g soya chunks
  • 1tsp red chili powder
  • 25g ginger paste
  • 25g garlic paste
  • 2 medium onions finely sliced
  • 2” cinnamon sticks
  • 10g Cumin seeds
  • 3tbsp Coriander seed
  • 3tbsp Aniseed
  • 1tsp Red chili powder
  • 2tsp poppy seeds
  • 1tsp Black pepper powder
  • 30g roasted gram flour
  • Cinnamon stick
  • 4-5 green cardamoms
  • ½ Nutmegs
  • 1 Mace
  • 200g ghee
  • 100g yoghurt
  • 1tsp kewra water
  • Salt to taste


  1. Soak soya chunks in hot water for 5 minutes. Remove and squeeze out the water.
  2. Make a marinade with the ginger paste, garlic paste and the salt. Rub the mixture well on the soya chunks and set aside and set aside for 5-6 hours in a refrigerator.
  3. Dry roast the poppy seeds lightly and make a fine paste. Dry roast the aniseed and the cumin seeds separately till lightly colored and fragrant and grind into a fine paste with the whole spices.
  4. Finely slice the onions. Heat the ghee in a pan and fry the onions to a golden brown. Remove and grind into a smooth paste.
  5. In the same ghee, add the marinated pieces of soya chunks and sauté for 2- minutes. Add the spice paste and sauté for another minute. Add the onion paste, the left over marinade, salt and whisked yoghurt and cook for 4-5 minutes stirring all the while to prevent the yoghurt from curdling.
  6. Add one cup water and cover and simmer for 5-6 minutes.
  7. Dissolve the gram flour in ½ cup water and add it to the cooking curry. Cook for another 4-5 minutes on low flame till the korma thickens.
  8. Add the kewra water and remove from fire. Serve hot.
Share This Recipe