Soyabeans curry is very rich is all masalas and full high in protein. This vegetarian gravy is prepared in tomato gravy with sauteting other wonderful ingredients. It goes well with Jeera chawel, Roti & Puri. It is very easy to prepare and the kids will love it.
INGREDIENTS:
Soybeans - 1 cup
Onion - 1 finely chopped
Tomato paste - 1/4 cup
Red chilli powder - 1/4 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Ginger garlic paste- 1 tsp
Salt - as needed
Water - as needed
TO TEMPER:
Oil - 2 tsp
Cumin seeds - 1 tsp
TO GRIND:
Cashews - 7 to 8
Fennel seeds - 1/4 tsp
HOW TO MAKE:
Cook or steam soybeans along with little salt. Heat oil in a kadai add cumin seeds. Once the cumin seeds fried add chopped onions, little salt and saute them until the onion change the color.
Add ginger garlic paste and satue them until the raw smell goes. Add tomato paste.
Add red chilli powder, coriander powder, garam masala and turmeric powder. Mix them well and slowly it will form a thick gravy. Do not need to add water as onion and tomato naturally leaves the water. When the oil leaves the kadai add cooked soybeans.
Mix the beans well and add 1/2 cup of water or add for needed consistency. Allow to boil. Meanwhile in the mixie, grind cashews and fennel seeds and make a fine paste by adding little water. Mix well and cook for 5 more mins or until it boils. Check salt, add if needed.
Turn off the stove and serve hot with rice, roti or puri.
TIPS:
If using dried soybeans soak for 10 hours or over night then pressure cook the beans.
Coconut or almonds can be added instead cashews.
Poppy seeds can be added along with "to grind" ingredients.
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