Aloo soyabean ki sabji-Yummy Foodie Recipes

Today we will make a nutritious and healthy recipe called aloo soyabean ki sabji restaurant style. This recipe is prepared by frying soyabean chunks and potatoes and cooked and simmered in onion-tomato gravy. As we all know, soybean gives us protein. Nutrela chunks are shallow fry and gives unique taste to our mouth and this recipe is too delicious and easy to make and delicious homemade masala recipe which is not too much spicy and served with roti, phuka and rice. Spice label is decide as per as your choice.

ALOO SOYABEAN

CURRY|मसालेदार सोयाबीन

की सब्जी

What is soyabean?

Soyabean is a good source of protein as well as vitamin and minerals.

How to make restaurant style aloo soyabean ki sabji?

Restaurant style aloo soyabean ki sabji is prepared by frying soyabean chunks and potatoes and cooked and simmered in onion-tomato gravy.

But Soya has a unique taste as well as flavor of its own, which is a delicious ingredient to make some rich curries other than Paneer recipes. Therefore you must try to make this recipe, I am sure you will make it again and again.

What are the variations of soya bean?

Be honest, this is my one of the best soya bean recipe on my blog after I was getting several requests for soya recipes. I wanted to prepare the soya bean curry recipe with additional vegetables like peas and potatoes. After few days back, I tried Kadai soyabean restaurant style which is simple and prepared with basic tomato onion gravy with spices,Restaurant style soya kofta curry.

Aloo Soyabean restaurant style serves with?

This delicious aloo soyabean curry goes with any Indian Bread such as Roti, Tawa Paratha, Laccha Paratha or Steamed Rice, Jeera Rice or any lightly spiced Pulao.

I would like to highlight my other masala curries or recipes collection with this post of aloo soyabean restaurant style recipe such as Dhaba style paneer masala, Desi Dhaba style kadai Paneer, Dhaba style bhindi masala, Dhaba style aloo parwal masala,capsicum masala curr,Restaurant style mushroom masala,Mughlai gobi masala and so on...

Recipe card for restaurant style aloo soyabean ki sabji

RESTAURANT STYLE ALOO SOYABEAN KI SABJI
PREP TIME:10 MINUTES
COOK TIME:25 MINUTES
TOTAL TIME:35 MINUTES

CUSINE: INDIAN
AUTHOR: SWATI RASOI

SERVES: 4

INGREDIANTS

For cooking potatoes and grinding onion & tomato paste

4 to 5 potatoes

1-1.5 cup water

0.5 teaspoon salt
2 medium size tomato

1 medium size onion

2 Green Chilli

1 pinch of ginger
3-4 garlic

For frying and preparing gravy
1/2 cup oil for frying
1 cup soyabean chunks
1 tsp lemon juice
2 tablespoon Oil
2 whole red chilli
1 tsp cumin seeds
2 tsp coriander powder

1 tsp Kashmiri red chilli powder

1/2 tsp dry mango powder
1/2 tsp ginger powder
1/2 to 3/4 tsp Garam Masala

1/8 tsp turmeric powder
Salt (acc. To taste)

2 tsp kasuri methi

For garnishing

Corainder leaves

INSTRUCTIONS:

Preparation for base gravy

Soak soyabean chunks for 15 minutes in water and add lemon juice in it.
After 15 minutes, squeeze the water from soya chunks and keep it aside.
On the other hand, cut the boiled potato into small pieces.
Heat up ½ cup of oil in a kadai or deep sauce pan on medium flame.
Now, add soya chunks and shallow fry them on a low to medium flame until golden brown and keep it aside.
Place them on kitchen paper towels. Fry all the soyabean chunks till golden and crisp.
Similarly, shallow fry all the potato chunks until slightly golden brown.
In a blender, grind the smooth paste of roughly chopped onion, ginger and garlic and set aside.
Similarly, make a smooth paste of tomato and green chilli.
In a deep sauce pan. Heat up of 2 tablespoon oil on low flame, add cumin seeds and let them splutter.
Now, add whole red chilli and bayleaf in the pan.
Saute until the spices turn aromatic without burning.
Add grounded onion ginger garlic paste in it.
Fry till golden brown and saute till the raw aroma of ginger and garlic goes away.
Add the tomato paste and salt and mix well.
Stir continuously till the tomato pulp thickens up and releases oil.
Now, add red chilli powder, turmeric powder, Kashmiri red chilli powder, coriander powder, roasted cumin powder.
With the help of ladle, mix all the spices thoroughly.
Cook for 5-8 minutes on medium heat till the tomatoes become soft. Stir once or twice in between.
Now, add the soyabean chunks and potatoes.
Stir to combine and cook them covered over low heat for 10 minutes.
Now, add in garam masala and kasuri methi and mix well.
Once masala is cooked properly, add water as per desired consistency and allow the water to boil.
Cook for 10-15 min on medium flame till the curry becomes thick.
Now, add coriander leaves.
Finally, serve aloo soyabean ki sabji curry along with rice, roti or chapathi.