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As we all know soyabean is good source of protein. To make variations of Soyabean & to incorporate in your daily meals is the best way to have adequate intake of proteins. A blessing for vegetarians when you don’t eat meat and still has the choice to have protein in best form.

There is no denying the fact that in a vegetarian world, it holds the pride of place. Considered to be the perfect substitute to meat, soyabean is power packed with proteins and other essential nutrients. You can buy the beans from the markets or get your hands on soya nuggets to make a range of delectable dishes. It is easy to cook and has the unique characteristic of soaking in myriad flavours while cooking. As such, it is a good ingredient that can be used across cuisines.

Thus one is nutrirional curry recipe with a good source of proteins for vegetarian lovers. Soya bean curries can be easily served with roti, chapati, paratha and even with hot steamed rice. Here I have served it with Besan wali Shimla mirch & Aloo Sabji. You can pair it up with some other dry Sabzi as well.

Soyabean is easy and quick to cook and turns to be juicy by absorbing the spiced curry.  I wanted to prepare the soya bean curry recipe with additional vegetables like peas and potatoes. But later somehow i decided to keep it simple and prepared with basic tomato onion gravy with spices.

Besides, soya has several nutritional benefits and is highly recommended for vegetarians or non-meat eaters. As per the studies, soya contains a higher percentage of proteins compared to meat or egg. Hence soyabean curry can be an easy alternative to meat or non-vegetarian curry.

This recipe is very special as I learnt this from my Mom and after marriage when I made it for the 1st time at my Sasuraal (In-Iaws), everyone loved it as they never used to have this before. And moreover it tasted like meat to them and everyone was happy with the outcome of something new and different.

I have been eating Soyabean in many forms and variations and suddenly I realized that I haven’t put any post on my website regarding Soyabean. This Sabzi/curry is a weekly affair at my place and here I am today sharing my post on Soyabean. So come join me 🙂

 

Prep Time : 20 mins

Cook Time: 20 mins

Servings:  4

Ingredients :

Soyabean – 1 cup granules/ chura & 1/2 cup chunks soaked with salt and some milk

2 tsp oil

2 onions thinly sliced

6 cloves garlic

1 inch ginger

2 tomato grated

1 tsp cumin seeds / jeera

1 bay leaf / tej patta

½ tsp turmeric powder / haldi

1 inch cinnamon stick / dalchini

salt to taste

1 tsp kashmiri chilli powder / lal mirch powder

1 tsp coriander powder / dhaniya powder

1 glass water

¼ tsp garam masala

Fresh coriander leaves chopped, handful

Cooking Instructions :

firstly, soak soya granules & chunks in few spoons of milk  mixed with salt & water and allow to soak it for 15 minutes and  squeeze the water completely. Wash again well & keep aside.

 

Soyabean Curry recipe:

firstly, in a large kadai heat oil. Further, add cumin, bay leaf, cinnamon stick and saute. Then add finely chopped onions and saute.

At this stage don’t forget to put salt as it will speed up cooking of onions and would help to brown it quickly.

Keep sauteing onions till colour changes to golden brown on low flame. If required add few spoons of water gradually to cook it evenly.

Add ginger and garlic paste. Saute nicely.

Also add chilli powder and turmeric. Now add coriander powder and saute.

Furthemore, add squeezed soyabean and keep sautéing on medium flame. Keep on adding little water and bhuno it. You need to scrape the sides of pan occasionally and keep sauteing. After few minutes you will see the colour of the soyabean has turned into golden brown.

Now add grated tomatoes to it. Saute it nicely to incorporate it well.

Transfer this mixture to pressure cooker. Add a glass of water to it. Pressure cook for three whistles and then simmer it for 5 more minutes.

Let it cool down and release the pressure.

Later on while serving  add  garam masala and chopped coriander leaves.

finally, mix well and serve.

Serve with steamed rice, some dry sabzi, chapati and sliced / rings of onions and some pickle.

notes:

1) Make sure to squeeze off the water from soaked soyabean and cook it well else they might be causing indigestion and smell bad as they are rich in protein.

2) Add few tbsp of milk to water while soaking soya to remove the smell from soya chunks.

3) Squeeze off the water from soaked soya before adding to soya curry.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

Happy cooking!

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