Shahi Soya Sabzi Recipe

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Prep Time 15 Minutes

Cooking Time 25 Minutes

Servings 2-3

Rating

Shahi Soya Sabzi is a simple and tasty Mughali side dish. This dish has the goodness of soya that gives a nice flavor, taste and it is also healthy. This dish is prefect when you have a sudden guest at your home and this dish has a nice rich taste and aroma. It is prefect for a weekend lunch or dinner and tastes best with any Indian meal.

Ingredients

1/2 cuproughly chopped onions
6 to 7cashew nuts (kaju)
1 tbspsoya oil
1/2 tspcumin seeds (jeera)
1clove (laung / lavang)
1cardamom (elaichi)
1bay leaf (tej patta)
25 mm (1")stick cinnamon (dalchini)
1 tspginger-garlic (adrak-lehsun) paste
1 tspfinely chopped green chilies
1 tspcoriander (dhania) powder
1/2 tspchili powder
1/4 cupfresh curd (dahi), beaten
1 cupsoaked and roughly chopped soaked and chopped soya chunks
saltto taste
2 tbspchopped coriander (dhania) for garnishing

Directions

In a deep pan, add enough water and add the onions and cashew nuts and cook for 10 minutes and once done switch off the flame.
Drain the water from it and blend to a smooth paste and keep it aside.
Heat the soya oil in a kadhai, add the cumin seeds, clove, cardamom, bay leaf and cinnamon.
When the seeds crackle, add the ginger-garlic paste and green chilies and fry for 2 minutes.
Add the blended, paste, coriander powder, chili powder and curd and cook on a low flame for a few minutes while stirring continuously.
Add the soya chunks, salt and 1 cup of water, mix it well and cook for 5 minutes.
Garnish with coriander leaves and serve it hot with rice or roti.

Meghna Nath