Soya Bean Masala is a yummy and wholesome dish where soya beans are cooked in delectable mix of masalas. This delicious Soya Bean Curry with coconut is a simple, healthy and perfect side dish to go with rice or chapathi.
Soya bean is an excellent source of protein. Soyabeans are rich in calcium, vitamins and minerals. The high-fibre content of soybeans proves beneficial in case of constipation, type -2 diabetes and high cholesterol.
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Soya Bean Masala Curry:
Soyabean Masala is a nicely flavoured and nutritive dish.
- To prepare soyabean curry, firstly wash and soak soya beans overnight. The next day put the washed soya beans in a cooker, add turmeric and enough water to cover and pressure cook on high till soft.
- Meanwhile chop the tomatoes, onions and fresh coriander leaves. Slit a green chilli.
- Then grind to paste the grated coconut, cashew nuts and fennel.
- Heat oil in a frying pan. Splutter jeera and curry leaves.
- Next add the chopped onions and chilli. Fry for 3-4 minutes on medium heat till the onions brown.
- Then tip in ginger-garlic paste. Fry till the raw smell goes away.
- Next add tomatoes and stir to combine. Cover and cook till they turn mushy.
- Remove the lid and sprinkle salt, haldi, red chilli powder, sambar powder, coriander powder and garam masala. Combine well and simmer on medium flame till the oil oozes out.
- Now add soyabeans and combine well. Simmer on medium flame for 1-2 minutes.
- Next add the prepared paste. Mix everything together.
- Pour water, stir well and allow the dish to simmer till the water is well absorbed.
- Sprinkle fresh coriander leaves and remove.
- Serve delicious Soya Bean Masala with Rice or Plain Parathas.
If you are searching for more beans recipes, then do try out Lima Beans Curry
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Soybean Masala Recipe details below:
Soya Bean Masala Curry
Soya Bean Curry is loaded with vitamins and proteins. Masala soyabean curry is an appetizing vegetarian dish that pairs well with plain rice or Rotis.
Servings: 4
Calories: 243kcal
Ingredients
- Soya Beans – 2 ½ cups
- Tomatoes – 2 medium
- Onions – 3 medium
- Green Chilli – 1
- Cumin Seeds – ¾ tsp
- Ginger-Garlic paste – ¾ tsp
- Curry leaves – 1 sprig
- Turmeric Powder – ½ tsp
- Coriander Powder – ½ tsp
- Red Chilli Powder – ¼ tsp
- Garam Masala Powder – ¼ tsp
- Sambar Powder – 1 tsp
- Oil – 1 ½ tbsp
- Salt to taste
- Water – ¾ cup
- Coriander leaves for garnishing
Grind to paste:
- Cashew nuts – 1 tbsp
- Grated Coconut – ¼ cup
- Fennel Seeds – 1/2 tsp
Instructions
- Wash and soak soya beans overnight. Rinse well and pressure cook soya beans with a pinch of turmeric till soft.
- Finely chop onions, tomatoes and coriander leaves. Slit the green chilli.
- Grind grated coconut, fennel seeds and cashew nuts to a smooth paste, adding a little water.
- Heat oil in a pan. Add cumin seeds and once they crackle, add curry leaves, chopped onions and green chilli. Sauté for 3-4 minutes till onions brown.
- Add ginger-garlic paste and fry for 1-2 minutes.
- Add chopped tomatoes and cook covered on medium flame for 3-4 minutes till they turn soft.
- Add turmeric powder, red chilli powder, coriander powder, sambar powder, garam masala powder and salt. Mix well and simmer till oil oozes out.
- Add cooked soya beans combine well. Cook for a couple of minutes till the beans are well coated with the masalas.
- Add the ground paste and stir for 1-2 minutes.
- Add water and simmer on a medium flame for 5-6 minutes, till all the masalas are well blended and the dish is almost dry.
- Garnish with coriander leaves and remove.
- Serve Soya Bean Masala with steamed rice or Rotis.
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