Chits Kitchen

Aloo Soyabean Curry is an easy and quick North Indian recipe prepared from Soya Chunks and Potatoes. Soyabean is one of the most nutritious food rich in protein. We can prepare Soya Chunks either in dry form or in gravy form. Here we will be preparing the gravy version. Further you can try our dry version of Soya Chunks, Aloo Soyabean Masala. Aloo Soyabean Masala suits best with Roti and Paranthas.

Soyabean or Soya Chunks has low fat content and high in protein and fibre. It is one of the most healthy vegetarian food that contains high value of protein. When the doctors recommend any patient to have protein rich foods, most non-vegetarian people move towards meat products. However for the vegetarian people, Soya Chunks comes out to be the clear winner for everyone.

Aloo Soyabean can be prepared in pressure cooker or in open pot. Preparing in pressure cooker takes less time compare to open pot. You can reduce the preparation time in open pot by using boiled potatoes. Here I will be preparing Aloo Soyabean Curry with Mini Soya Chunks. However you can choose to make this recipe with normal Soya Chunks.

To prepare Aloo Soyabean Curry, first soak the Soya Chunks in boiled water for 10-15 minutes or till it becomes soft. Wash the Soya Chunks with cold water and squeeze out the water from it. Now heat Oil in pressure cooker and add Cumin Seeds, Green Chilli, Ginger Garlic Paste and saute it for few seconds. Next add Chopped Onion and fry till it changes its colour to light golden. Then add the Chopped Tomatoes and fry till oil starts leaving from the edges of the pan. Add Soya Chunks, Potatoes and all the spices and saute till the spices are properly cooked. At last add required amount of water and cook for two whistles. Aloo Soyabean Curry is ready to be served. Serve by garnishing with Coriander Leaves.

Serve Aloo Soyabean Curry with Plain Rice or Jeera Rice or with Roti, Naan or Paranthas.

Please try our other Curry Recipes,

Rajma Masala

Green Moong Dal Curry

Dal Makhani

Aloo Matar Curry

Kele Ka Kofta

Lauki Ka Kofta

Let’s start preparing Aloo Soyabean Curry,

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Aloo Soyabean Curry/Soya Chunks Potato Curry

Aloo Soyabean Curry is prepared by cooking Soya Chunks and Potatoes along with different spices. Water is added to prepare the curry recipe.

Course Main Course

Cuisine Indian

Keyword Aloo Soyabean Curry

Preparation Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 5 servings

Calories

Author Recipe by Chits

Ingredients:

• 1 cups Mini Soya Chunks
• 4 medium Potato
• 1/2 teaspoon Cumin Seeds
• 2 piece Chopped Green Chilli
• 1/4 teaspoon Asafoetida
• 2 teaspoon Ginger Garlic Paste
• 1 medium Chopped Onion
• 1 medium Chopped Tomato
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Red Chilli Powder
• 1 teaspoon Kashmiri Red Chilli Powder
• 1 tablespoon Coriander Powder
• 1 teaspoon Garam Masala
• 1/2 teaspoon Kasuri Methi
• 2 tablespoon Oil
• 2 tablespoon Chopped Coriander Leaves
• Salt as required
• Water for soaking Soya Chunks

Instructions:

• Boil water in a sauce pan over medium heat. Add the Mini Soya Chunks into the boiling water.
• Switch off the stove and soak the Soya Chunks in the boiled water till it becomes soft.
• Wash the soya chunks with cold water a couple of times and then squeeze out the water from the soyabean. Keep it in a separate bowl.
• Heat Oil in cooker over medium heat. Add Cumin Seeds and allow it to splutter.
• When the spluttering stops, add Chopped Green Chilli, Ginger Garlic Paste and Asafoetida. Saute till the raw smell of the Ginger Garlic goes off.
• Next add Chopped Onion. Saute till the Onions changes its colour to light golden in colour.
• Now add Chopped Tomatoes and Salt. Mix and cook till the tomatoes become soft.
• Add Chopped Potatoes and Soya Chunks. Mix all the ingredients and fry till the potatoes turns little brownish in colour.
• Then add spices such as Turmeric Powder, Red Chilli Powder, Kashmiri Red Chilli Powder, Coriander Powder and Garam Masala. Mix all the spices properly.
• Add small amount of water and fry all the ingredients till the spices are cooked well.
• When the spices are cooked, add Kasuri Methi and mix it. Cook for a minute.
• At last add proper amount of water and mix such that the water properly dissolves the spices.
• Close the cooker with the lid and cook over medium flame till 2 whistles.
• After 2 whistles switch off the stove and allow the pressure of the cooker to come down by itself.
  
• When the pressure completely releases off, open the lid of the cooker and add Chopped Coriander Leaves. Stir it.
  
• Aloo Soyabean Curry is ready to be served. Serve it by garnishing with Coriander Leaves with Roti, Naan, Paranthas or with any Rice Recipes.
  

Notes:

1. The Soya Chunks should not be over boiled or else it will break into small granules.
2. The Soya Chunks and Potatoes should be fried in oil for a little longer. Frying for longer time brings a good flavour to it.
3. If you want to make the curry little thick and sour, add small amount of Curd along with the spices.
4. After cooking the Soyabean Curry, you will see that the gravy is slightly thinner. With the help of spatula, slightly mash the potatoes to make the gravy thicker.