Soyabean Subzi

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!


  • 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


Prep: 45 minutes
Cooking: 30 minutes

  1. Soak the soya chunks in hot water at least for a half-hour and then drain the water.
  2. Blanch the peas if using fresh ones. If using frozen peas, wash them.
  3. Chop onions, potatoes and tomatoes into thin pieces.
  4. Heat oil in a pan, add bay leaves and mustard seeds. Let them splutter. 
  5. Add onions and cook them till translucent. Add ginger-garlic and chilli paste. Cook for another 2 minutes.
  6. Add potatoes and peas. Mix and keep it on simmer with the lid on for 5 minutes until it softens.
  7. Add soya granules, tomatoes and all the other dry spices. Mix well and cook for 2 minutes on high flame. 
  8. 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.
  9. 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).