Soya Boti Kebab Korma brings Mughal-era korma techniques—slow braising with yogurt and warm spices—into a hearty vegetarian form using protein-rich soy chunks that emulate the bite of kebabs in a fragrant, creamy gravy. The dish’s royal roots show in details like slow-roasted whole spices, poppy-seed paste, and a finishing splash of kewra, a hallmark of North Indian feasts that balances richness with aroma.

Why this recipe works

Korma is traditionally defined by gently braising proteins or vegetables with yogurt and a balanced spice base, and soy chunks absorb flavors extremely well, making them ideal for a vegetarian kebab-style curry without compromising depth. With roughly 50–53 g protein per 100 g, soya chunks are a cost-effective, low-fat plant protein that turns this kebab korma into a satiating, nutrient-dense main course for family meals.

Ingredients

• Soy chunks (soya chunks), 100 g, soaked and squeezed well.




• Red chilli powder, 1 tsp; black pepper, 1 tsp; and salt to taste.




• Ginger paste, 25 g; garlic paste, 25 g; for deep marination.




• Onions, 2 medium, finely sliced for browning and blending into paste.




• Whole spices: cinnamon (2-inch), cumin (10 g), coriander seeds (3 tsp), green cardamom (4–5), nutmeg and mace (a pinch each).




• Poppy seeds, 2 tsp, lightly roasted and ground to a paste.




• Roasted gram flour (besan), 30 g, to stabilize and lightly thicken the gravy.




• Ghee, 200 g, for authentic Mughlai depth and sheen.




• Yogurt, 100 g, whisked until smooth to prevent curdling.




• Kewra water, 1 tsp, for floral finish.

Step-by-step method

• Soak soy chunks 5 minutes in hot water, squeeze thoroughly to remove excess moisture and beany notes, then pat dry for better browning.




• Marinate with ginger–garlic paste, salt, and a pinch of chilli and pepper; refrigerate 5–6 hours to let flavors penetrate like classic kebab prep.




• Dry-roast poppy seeds, then grind to a smooth paste; separately roast cumin, coriander, and warm spices and grind to a fine paste for a clean, nutty profile.




• Brown sliced onions in ghee until deep golden; blend into a paste to build the signature korma body and sweetness.




• In the same ghee, sear marinated soy chunks 2 minutes; add ground spice pastes and sauté until aromatic and the fat begins to release.




• Whisk yogurt until smooth, then fold in on low heat to avoid splitting; this gentle braise is central to classic korma technique.




• Add water to adjust gravy (about 1 cup), simmer 5 minutes; dissolve roasted besan in half cup water and stream it in, cooking a few more minutes for a silky finish.




• Turn off the heat and stir in kewra water; rest briefly so aromatics bloom before serving.

Flavor notes and heritage

Korma’s 16th-century Mughal pedigree explains the quiet spice balance, yogurt braise, and rich mouthfeel—techniques designed for courtly kitchens and celebratory tables. The soy “kebab” element pays homage to North Indian kebab-korma pairings while staying fully vegetarian for modern tastes and dietary preferences.

Nutrition snapshot

Per 100 g, soya chunks commonly provide about 345–352 kcal with approximately 52–53 g protein, ~33 g carbs, and minimal fat, plus meaningful iron and calcium, supporting muscle repair and satiety in a balanced diet. Because soy chunks are dehydrated and very absorbent, proper soaking and squeezing improves texture and helps the curry seasonings penetrate evenly.

Pro tips from test-kitchen practice

• Squeeze soaked chunks hard before marination; this helps them absorb yogurt and spice pastes like sponges while reducing wateriness in the gravy.




• Keep yogurt from curdling by whisking it smooth and adding on low heat after the spice base has cooked; this gentle incorporation defines korma.




• Roast poppy seeds and whole spices lightly and grind fresh; it delivers a clean, nutty backbone without bitterness.




• Finish with ghee and kewra off heat for roundness and a floral top note that reads unmistakably “Mughlai” on the palate.

Smart substitutions and variations

• Swap soy chunks with soya chaap pieces for a chewier kebab bite, holding the same korma base and finish.




• For a heritage contrast, Awadhi-leaning versions soften spice heat and highlight aromatics, while South Indian korma variants may lean on coconut; adapt the base to preference.




• Non-veg lineage note: classic boti kebab korma is mutton-based; the method here mirrors that structure while keeping the recipe vegetarian.

Serving ideas

Pair with roomali roti or soft naan for scooping, or serve alongside basmati or jeera rice to let the gravy shine without overpowering the spice balance. Garnish with a few fried onion strands and a drizzle of ghee to echo the korma’s caramel-sweet and buttery notes.

Food awareness

Those with soy sensitivity should monitor portions or consult a clinician, as soy can trigger reactions for some individuals despite its strong nutrition profile. As with all yogurt-based curries, gentle reheating preserves texture and prevents splitting, helping maintain the korma’s hallmark creaminess.

Chef’s note

A little patience during browning (onions deeply golden, spice pastes well-roasted) and marination time is what turns a good korma into a memorable one; those quiet minutes create the royal aroma this cuisine is loved for.