Vegetable and Soy Chunk Korma with Lemon-Yogurt Swirl

1.In a large pan, heat 2 tablespoons of oil over medium heat. Add the soaked soy chunks and sauté for 3-4 minutes until they start to brown slightly.

2.Add the diced carrots, broccoli florets, peas, and corn to the pan. Stir-fry the vegetables for about 5-6 minutes until they are tender but still vibrant in color.

3.Sprinkle in salt and optional pepper to taste. Stir well to combine the flavors.

4.Reduce the heat to low and add 1 cup of water to the pan. Cover and let it simmer for 5 minutes, allowing the vegetables to absorb the flavors.

5.Once the vegetables are cooked, add 2 tablespoons of the plain dahi (yogurt) to the pan and stir gently to create a creamy sauce. Cook for an additional 2-3 minutes, ensuring the yogurt does not curdle.

6.For the lemon-yogurt swirl, mix the remaining dahi with the lemon juice in a small bowl until smooth. Set aside.

7.To serve, spoon the vegetable and soy chunk korma into bowls. Drizzle the lemon-yogurt swirl on top and garnish with fresh coriander leaves.