Kadai soyabean restaurant style is a delicious
homemade sidedish recipe which is a spicy mixture of all whole garam masala, fried soya chunks, onion and capsicum and
tomato onion gravy and served with roti, phuka and rice. Spice label is decide
as per as your choice. Soyabean gives us proteins. This dish is similar to Kadai Paneer restaurant style which is a famous north Indian dish and served in every restaurant
menu.
KADAI SOYABEAN RESTAURANT STYLE
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What is kadhai soyabean?
Kadhai Soyabean is a spicy mixture of all whole garam masala,fried soya chunks, onion and capsicum and tomato onion gravy.
Any type of kadhai dish like Kadhai soyabean, kadhai paneer , kadhai veg etc. uses something called kadhai masala which is made by dry roasting some whole spices like coriander , cinnamon , fenugreek, black pepper etc etc.. depending on the chef. So this kadhai masala makes all the difference. Style of cooking is also different .
In kadhai dishes we usually use big chunks of onion and capsicum but in other masala recipes we usually don't use capsicum and also gravy is very fine and smooth and creamy.
What are the ingredients used in kadai soyabean?
For marinade soyabean chunks and frying veggies and soyabean chunks
Marinade
1 cup soyabean chunks
½ teaspoon red chilli powder
1 tablespoon curd
salt as taste
Frying veggies and soyabean chunks
2 tablespoon oil
1 cup soyabean chunks
2 medium size onion chunks
2 medium size capsicum chunks
Kadai Masala
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 whole red chilli
5-6 black pepper seeds
2 teaspoon coriander seeds
For gravy
1 teaspoon oil
1 teaspoon ginger garlic paste or finely chopped ginger garlic
1 medium size onion, roughly chopped
2 medium size tomatoes, roughly chopped
2 Green chillies slit
1 teaspoon cumin seeds
2 Green Cardamom
3-4 black pepper seeds
2 cloves
1 teaspoon kashmiri lal mirch powder
1 teaspoon red chilli powder
½ teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon Kasuri methi crushed
salt as taste
What is kadhai masala?
First of all, to make khadai masala, we have to dry roast the whole spices. The whole spices we use are cumin seeds, fennel seeds, whole red chilli, black pepper, coriander seeds. With the help of wok,saute all the spices for 1 minute. After sauting, let it cool down and roughly crushed the whole spices in mortar pestle and keep it aside.You can also roughly grind the spices.
Other soyabean recipes are
Recipe card for Kadai soyabean restaurant style recipe:
KADAI SOYABEAN RESTAURANT STYLE
PREP TIME: 10 MINUTES
COOK TIME: 35 MINUTES
TOTAL TIME: 45 MINUTES
CUSINE: NORTH INDIAN
AUTHOR: SWATI RASOI
SERVES: 4
INGREDIANTS
For marinade soyabean chunks and frying veggies and soyabean chunks
Marinade
1 cup soyabean chunks
½ teaspoon red chilli powder
1 tablespoon curd
salt as taste
Frying veggies and soyabean chunks
2 tablespoon oil
1 cup soyabean chunks
2 medium size onion chunks
2 medium size capsicum chunks
Kadai Masala
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 whole red chilli
5-6 black pepper seeds
2 teaspoon coriander seeds
For gravy
1 teaspoon oil
1 teaspoon ginger garlic paste or finely chopped ginger garlic
1 medium size onion, roughly chopped
2 medium size tomatoes, roughly chopped
2 Green chillies slit
1 teaspoon cumin seeds
2 Green Cardamom
3-4 black pepper seeds
2 cloves
1 teaspoon kashmiri lal mirch powder
1 teaspoon red chilli powder
½ teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon Kasturi methi crushed
salt as taste
For garnishing
1 teaspoon coriander leaves
PREPARATION
For frying veggies and soyabean chunks
- Soak soyabean chunks for 1/2 hour in water.
- After 15 minutes, squeeze the water from soya chunks.
- Add salt, red chilli powder and curd and mix well and keep it aside.
- Heat up a pan, add oil and add marinated soyabean chunks and shallow fry them on a low to medium flame until golden brown and keep it aside.
- Once golden brown, take out in a separate bowl and keep aside.
- Now, fry chunks of capsicum and onion chunks and keep it aside.
Kadai masala
- Dry Roast the spices cumin seeds, fennel seeds, whole red chilli, black pepper, coriander seeds.
- Saute it for 1 minute
- Let it cool down and roughly crushed the whole spices in mortar pestle and keep it aside.you can also roughly grind the spices.
For gravy
- In a deep sauce pan, heat up oil on low flame, add cumin seeds, black pepper seeds, green cardamon and cloves.
- Saute the whole garam masala till spices turn aromatic .
- Add 1 medium size sliced onion.
- Once it turns translucent, add ginger garlic paste. Saute it for a minute.
- Add roughly chopped tomato and salt.
- Add slit green chilli and salt to the tomoto onion masala.
- Cover with lid until it become softens.
- Cool down the mixture, blend into a smooth paste.
- Heat up a deep sauce pan, add 2 tablespoon oil, and add grounded paste.
- Add turmeric powder,kashmiri lal mirch powder, salt, red chilli powder and coriander powder and mix well.
- With the help of ladle, mix all the spices thoroughly.
- Saute until it releases oil.
- Open the lid and add fresh cream to and roasted fenugreek leaves.
- Once oil separates, add fried capsicum and onion and mix well.
- Now, add fried soyabean chunks and mix well.
- Once masala is cooked properly, add water as per desired consistency and allow the water to boil.
- Cover with lid and cook for 3 minutes.
- Cook for 10-15 min on medium flame till the curry becomes thick.
- Add kadai masala and mix well.
- Open lid and add chopped coriander leaves and garam masala and mix well.
- Finally, serve soyabean ki sabji curry along with rice, roti or chapathi.
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How to make Kadai soyabean restaurant style with step by step photo
Preparation
For frying veggies and soyabean chunks
1. Soak soyabean chunks for 1/2 hour in water.
2. After 15 minutes, squeeze the water from soya chunks.
3. Add salt, red chilli powder and mix well and keep it aside.
4. Heat up a pan, add oil and add marinated soyabean chunks and shallow fry them on a low to medium flame until golden brown and keep it aside.
5. Once golden brown, take out in a separate bowl and keep aside.
6. Now, fry chunks of capsicum and onion chunks and keep it aside.
Kadai masala
1. Dry Roast the spices cumin seeds, fennel seeds, whole red chilli, black pepper and coriander seeds.
2. Saute it for 1 minute.
3. Let it cool down and roughly crushed the whole spices in mortar pestle and keep it aside.you can also roughly grind the spices.
For gravy
1. In a deep sauce pan, heat up oil on low flame, add cumin seeds, black pepper seeds, green cardamon and cloves.
2. Saute the whole garam masala till spices turn aromatic .
3. Add 1 medium size chopped onion.
4. Once it turns translucent, add ginger garlic paste. Saute it for a minute.
5. Add roughly chopped tomato and salt.
6. Add slit green chilli and salt to the tomoto onion masala.
7. Cover with lid until it become softens.
8. Cool down the mixture, blend into a smooth paste.
9. Heat up a deep sauce pan, add 2 tablespoon oil, and add grounded paste.
10. Add turmeric powder,kashmiri lal mirch powder, salt, red chilli powder and coriander powder and mix well.
11. With the help of ladle, mix all the spices thoroughly.
12. Saute until it releases oil.
13. Open the lid and add fresh cream to and roasted fenugreek leaves.
14. Once oil separates, add fried capsicum and onion and mix well.
15. Now, add fried soyabean chunks and mix well.
16. Once masala is cooked properly, add water as per desired consistency and allow the water to boil.
17.Cover with lid and cook for 3 minutes.
18. Cook for 10-15 min on medium flame till the curry becomes thick.
19. Add kadai masala and mix well.
20. Open lid and add chopped coriander leaves and garam masala and mix well.
21. Finally, serve soyabean ki sabji curry along with rice, roti or chapathi.
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