Traditionally at home, we either make Soyabean subzi in gravy or as a filling for patties. I am not a gravy fan neither do I indulge in unhealthy eating daily. To incorporate protein-packed soya chunks in my diet, I decided to make the dry version of this subzi with roti and its delicious!
Ingredients
- 1 Cup Soya Granules
- 3/4th Cup Soya Chunks
- 2 Onions (medium-size)
- 3 Tomatoes (medium-size)
- 1 Large Potato
- 1/2 Cup Peas
- 1/2 Tbsp Mustard Seeds
- 2-3 Bay Leaves
- 1 ½ Tbsp Ginger-Garlic and Green Chilli Paste
- 1 Tsp Red Chili Powder
- 1 Tsp Turmeric Powder
- 1 Tsp Jeera Powder
- 1 Tsp Garam Masala
- 1 Tsp Mango Powder (amchur)
- Salt to Taste
- 3 Tbsp Regular Cooking Oil
- 1 Tbsp Coriander Leaves
- 1 ½ Tbsp Lemon Juice
Preparation
Prep: 45 minutes
Cooking: 30 minutes
- Soak the soya chunks in hot water at least for a half-hour and then drain the water.
- Blanch the peas if using fresh ones. If using frozen peas, wash them.
- Chop onions, potatoes and tomatoes into thin pieces.
- Heat oil in a pan, add bay leaves and mustard seeds. Let them splutter.
- Add onions and cook them till translucent. Add ginger-garlic and chilli paste. Cook for another 2 minutes.
- Add potatoes and peas. Mix and keep it on simmer with the lid on for 5 minutes until it softens.
- Add soya granules, tomatoes and all the other dry spices. Mix well and cook for 2 minutes on high flame.
- Keep the gas on simmer for at least 10 minutes with the lid on or till all the flavours blend well and the vegetables and soya bean is cooked.
- Garnish with coriander leaves and top it with lemon juice. Serve with regular wheat roti or any other roti (I served with rice flour roti).
