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Shahi Soya Subzi

  • 4servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsLipids
VitaminsA, B1, B6, H
MineralsNatrium, Fluorine, Potassium, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup roughly chopped onions

  2. 6 to 7 cashewnuts (kaju)

  3. 1 tbsp soya oil

  4. 1/2 tsp cumin seeds (jeera)

  5. 1 clove (laung / lavang)

  6. 1 cardamom (elaichi)

  7. 1 bayleaf (tejpatta)

  8. 25 mm (1") piece of cinnamon (dalchini)

  9. 1 tsp ginger-garlic (adrak-lehsun) paste

  10. 1 tsp finely chopped green chillies

  11. 1 tsp coriander (dhania) powder

  12. 1/2 tsp chilli powder

  13. 1/4 cup fresh curds (dahi), beaten

  14. 1 cup soaked and roghly chopped soya nuggets

  15. salt to taste

  16. 2 tbsp chopped coriander (dhania) for garnishing

Instructions Jump to Ingredients ↑

  1. Boil a vesselful of water, add the onions and cashewnuts and cook for 10 minutes.

  2. Drain and grind in a mixer to make a smooth paste and keep aside.

  3. Heat the soya oil in a kadhai, add the cumin seeds, clove, cardamom, bayleaf and cinnamon.

  4. When the seeds crackle, add the ginger-garlic paste and green chillies and sauté for 2 minutes.

  5. Add the prepared paste, coriander powder, chilli powder and curds and simmer for a few minutes while stirring continuously.

  6. Add the soya chunks, salt and 1 cup of water, mix well and simmer for another 5 minutes.

  7. Serve hot garnished with coriander.

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