There are a number of methods of cooking soya beans. I would like to share this style of soya bean sabji recipe.
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.
18 comments
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Eliana
March 7, 2012 at 3:56 pm (UTC 0) Link to this comment
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Muhamet
March 17, 2012 at 12:47 pm (UTC 0) Link to this comment
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Clarinda
March 11, 2012 at 11:13 pm (UTC 0) Link to this comment
i’m glad i could learn so much here in your blog. thanks a lot.
Aicha
March 12, 2012 at 1:33 pm (UTC 0) Link to this comment
wow, awesome article…keep posting.
Areta
March 13, 2012 at 4:11 pm (UTC 0) Link to this comment
nice site.
April
March 19, 2012 at 8:13 pm (UTC 0) Link to this comment
A better magazine theme will make the blog looks nicer:)
Lara
March 26, 2012 at 11:38 am (UTC 0) Link to this comment
Thanks for your comment. We will look into this in due course.
Bhatt
April 1, 2012 at 3:23 am (UTC 0) Link to this comment
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Lara
September 26, 2012 at 4:30 pm (UTC 0) Link to this comment
Thanks for your comments.
Carina
May 26, 2012 at 7:23 pm (UTC 0) Link to this comment
this post is definitely good.
Cibele
May 28, 2012 at 7:50 pm (UTC 0) Link to this comment
wow! thanks for sharing this information! this is great and i enjoyed sharing with my friends.
Alice
June 21, 2012 at 8:08 pm (UTC 0) Link to this comment
great post! thanks for sharing!
Evita
August 1, 2012 at 8:59 pm (UTC 0) Link to this comment
i appreciate you sharing this information here. it was a brilliant post.
Sujeyita
August 22, 2012 at 11:53 am (UTC 0) Link to this comment
Nice n simple;)
Sujeyita
August 22, 2012 at 11:54 am (UTC 0) Link to this comment
nice nd smple;)
Elley
September 11, 2012 at 6:28 pm (UTC 0) Link to this comment
Is this gluten/wheat free as well as lacto vegetarian?
Lara
February 19, 2013 at 1:26 am (UTC 0) Link to this comment
Thanks for your comment. I will ensure that I tag recipes that are gluten / wheat free for friends / visitors to this site
RR
February 18, 2013 at 9:28 pm (UTC 0) Link to this comment
Enjoyed making a version of this soya recipe. Thank you!