RECIPE OF SOYABEAN MASALA
Soyabean masala is a tasty option for vegetarians to consume protein in their diet as Soya bean is very high in protein content and is an ideal option for vegetarians. In this recipe, I have used soyabean nuggets. This recipe is very tasty and healthy. Serve this dish with roti or paratha.
Ingredients Required-
Soyabean Nuggets- 150 grams
Onion-4 pieces, roughly chopped
Garlic Paste- 2 teaspoon
Ginger Paste- 2 teaspoon
Tomato- 2 pieces, roughly chopped
Capsicum- 1 whole, roughly chopped
Curd- 2 tablespoon
Green Chilli- 4 pieces, chopped
Coriander Leaves- 2 sprigs, finely chopped
Masala-
Salt- To Taste
Turmeric- 1teaspoon
Coriander Powder-2 teaspoon
Cumin Powder-1 teaspoon
Red Chilli Powder-1teaspoon
Garam Masala powder-1teaspoon
Bay Leaves- 2 pieces
Whole Red Chilli- 2 pieces
Green Cardamom -2 pieces
Cinnamon- 2 pieces
Cooking medium-
Oil- 3 tablespoon
Preparation Time:
2 hours (for soaking the soya bean)
15 minutes
Cooking Time:
15 minutes
Method:
Soyabean preparation:
- Soak the soyabean nuggets for about 2 hours in lukewarm water. The soyabean nuggets will absorb the water and swell up and will be softened.
Curry Preparation:
- In a nonstick pan, you will have to add the oil and wait until the oil becomes hot in order to release the flavour of the oil. I have used rice bran oil here. You can use any other cooking oils according to your preference. Add roughly chopped onions and fry until golden brown in order to form beresta.
2. Take out the fried onion and transfer half of it into a mixer grinder in order to form a gravy base. Make a paste of this onion and keep it aside. Keep the other half of fried onion aside too.
3. In the same leftover oil, add bay leaves, whole red chilli and whole garam masala(green cardamom and cinnamon) one by one to further flavour the oil. You should wait until the whole spices splutter and keep the flame in a medium so that the spices do not burn and turn the dish bad.
4. First, add garlic paste and fry so that the rawness of garlic disappears. Then add ginger paste and saute for one minute.
5. After this, add the roughly chopped tomatoes and cook for about 3 minutes in medium flame so that the tomatoes become soft and mushy.
6. Add the powdered spices(turmeric, red chilli, coriander, cumin, salt ), except the garam masala powder to the mixture. You will saute the spice mix for another 2 minutes and keep in mind that they do not burn. and if required, add a little bit of water to the mixture while frying.
7. Add the fried onion, onion paste and curd and saute the mixture for about 2 minutes again in medium flame.
8.Add green chilli and wait for the oil to separate from the sides of the spice mix in order to indicate that the gravy mix is cooked through and after that, add the pre-soaked soyabean nuggets and mix them well.
9. Add the roughly chopped capsicum and mix well. At this stage, add about 1 cup of water and cook in medium flame.
10. At this stage, add one teaspoon garam masala powder and mix well. cook for 2 minutes.
The soyabean masala is ready. garnish it with coriander leaves and serve the dish with roti or paratha.
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