Quorn or Gluten Chunks Korma Curry
Quorn or Gluten Korma
Mamta Gupta
Quorn is a myco-protein derived from the fungi (mushroom) family, whereas, Gluten is the protein in wheat flour. You can make Gluten chunks easily at home by repeated washing of the wheat flour dough. Both Quorn and gluten are good source of protein for the vegetarians. They can be cooked to make many vegetarian dishes that you would make with chicken or meat. Quorn is available in most supermarkets these days. Strict vegetarians please not that Quorn contains egg white. Gluten products are available in some Oriental supermarkets. Serves-4
Edited July 2023
Ingredients
500 gm. Quorn or Gluten chunks
1 large or 2 small onions (200-225gm)
1/2 inch piece of ginger
2-3 cloves of garlic
2-3 tbsp. tomato pur or sun-dried tomato pur or 250 gm tin of chopped tomatoes or 2-3 medium sized fresh tomatoes
2 tbsp. cooking oil
1/2 tsp. cumin seeds
Whole Spices:
1 bay leaf*
1-2 pieces of cinnamon stick*
2 large cardamoms*
3-4 small green cardamoms*
5-6 black peppers*
*These five spices make Garam Masala, when ground together. If you do not have them, use 1 1/2 tsp. garam masala instead.
Ground Spices:
1 level tsp. turmeric powder
2 tsp. coriander powder
1 tsp. paprika powder for colour (optional)
1/2 tsp. chilli powder or to taste
Salt to taste
2-3 tbsp. thick yoghurt or sour cream or beaten malai
Garnish:
A handful of fresh coriander leaves, chopped
1/2 tsp. Garam Masala.
Instructions
Cut Quorn/gluten into sizes of your choice, unless they are already cut.
Peel onions, ginger and garlic and chop finely or grind in a food processor.
If using fresh tomatoes, chop into small pieces or pur.
Measure whole and ground spices separately.
Heat oil in a heavy bottomed wok or pan. Add cumin seeds and whole spices marked *, wait until cumin seeds splutter, but not burn.
Add onions and garlic and ginger mix and fry until medium brown. Ginger often sticks to the pan, so keep stirring or use a non-stick pan or add after the onion has fried.
Add all other spices and stir for a few seconds to allow flavours to come out.
Add tomatoes and salt. Cook stirring frequently, until oil separates. Keep aside.
In a separate pan, heat 2 tsp. oil and lightly stir-fry quorn pieces.
Add to curry paste from previous step, stir fry for a few seconds, until it is well coated.
Add water, the gravy should not be too runny.
Cover and cook on low-medium flame, approximately 10 minutes. Turn off heat.
Add and mix yoghurt/cream/malai
Sprinkle garam masala and half of coriander leaves & stir. Cover and leave.
Sprinkle rest of the coriander leaves as garnish, just before serving.
Serve with Chapatties or Tandoori Roti or Plain Paratha and Plain Pulao Rice.
Notes
For a more exotic taste, add a 2-3 tablespoons of any of these; cream or sour cream or thick yoghurt or creamed coconut or a cup of red wine, towards the end of cooking and mix thoroughly. It is difficult to specify the exact amount, adjust to taste after adding initial 2-3 tablespoons.
Other Variations:
Add one bunch of fresh or 2 tbsp. of dry fenugreek leaves while meat is cooking. Fresh leaves have to be removed from their stalks, washed and chopped roughly.
Add a cup full of chopped or 1/2 cup tinned spinach.
