Not only is this soya bean sabji recipe unique and tasty, soya beans (also referred as Edamame) are also a great source of protein for us Lacto-Vegetarians and Vegans.
500g frozen Soya Beans
4 Potatoes (approx. 173g), peeled and cut into small chunks
100g Onion, chopped
3 tsp (15g) Garlic paste
2 tsp (10g) Ginger paste
1 tbsp Olive oil
½ tsp Hing (Asafoetida)
½ tsp Mustard seeds
150g tin Tomatoes (blended into a paste)
100ml water (boiling)
1 small Green chilli, chopped (optional)
1 tsp Garam masala powder
1 tsp Kashmiri Mirch powder (mild)
1 tsp Haldi powder
1 tsp Salt
A few strands of chopped corriander (for garnishing)
Cooking time: (Approx. 60 minutes) Serves: 4
Either boil or steam the soya beans for 10 – 15 minutes, keep aside. Combine the ginger and garlic paste and keep aside.
In a pan, heat oil, add hing, wait for a few seconds and then add the mustard seeds. Once the mustard seeds start popping add the chopped onions and sauté unttil the onions are slightly glazed. Then add the ginger & garlic paste, and cook for few minutes until slightly brown. Add the chopped green chilli andcook for a few minutes.
Add the potato chunks and cook until the potatoes appear slightly glazed. Then add the cooked soya beans and cook for another 5 – 10 minutes, stirring occasionally so that the vegetables don’t burn.
Put all the powdered spices (Garam masala, Haldi, Kashmiri mirch and salt) into the pan and stir. Cook for 2-3 minutes. Add the tomato paste and cook for another 5 – 10 minutes, stirring constantly.
If the vegetables appear too dry add a little boiling water and cover the pan with the lid. Cook on low heat until the potatoes are cooked (approx 20 – 25 minutes).
Garnish with the chopped corriander. Serve your soya bean sabji with roti.