Soy versatile! Many vegetarians and people decreasing their meat intake know there are many sides to soy. Nowadays many products of soy are available in the market. The most well-known products are soy sauce, soy milk, textured soy protein flour, soy granules and soy nuggets. The advanced cooking of today’s world has duplicated many non-vegetarian dishes like mutton fried rice, tacos, hot dogs, chilli chicken, kheema fry etc., with soya products. Though it starts out as a legume (bean), soy is transformed into innumerable products – edible and not.
Milder and meatier tasting than tofu, soya absorbs the seasoning of whatever dish it is in. Even people who don’t like tofu generally enjoy its taste and texture. This fat free, nutritious, low cost (compared to non-veg) and low calorie ingredient is a must have in your kitchen.
My ample stock of soy products tempts me to experiment various recipes with it. The Soya vindaloo was a good try and it turned out yummy. So enjoy one more soy recipe ‘Soya aloo ki subzi’. This recipe can be prepared with kheema/minced meat also. Here I have replaced the ‘kheema’ with Soy granules.
- Potatoes (1 large or two medium chopped)
- Soya/Soy granules 1 cup
- Green peas (frozen or fresh) ½ cup
- Ginger – garlic paste – 1 tsp
- Onion – 1 large ( finely chopped)
- Green chilli 1 cut fine
- Asafoetida -1/4 tsp
- Turmeric powder -1/2 tsp
- Red chilli powder -1/4 tsp
- Coriander powder -1/2 tsp
- Dry mango powder/ amchur -1/2 tsp(optional)
- Garam Masala 1/4 tsp (whole spice powder)
- Oil 1 tsp
- Salt to taste
- Finley chopped coriander leaves for garnish(optional)
- Soak the soya granules in hot water for about 8-10 minutes. Drain out the water and keep aside.
- Heat the pan and add oil. Add onion and sauté. Then add asafoetida, turmeric powder, red chilli powder and coriander powder.
- When you hear the sizzling sound, add the green chilli and ginger- garlic paste. Sauté/fry briefly for few seconds and then add the potatoes, green peas, salt and the soya granules. Stir well and add little water(since this is a dry preparation).
- Reduce the heat to medium low and cover with lid. Let it cook till the potatoes and peas look like they are done. Stir a couple of times in between.
- Lastly add dry mango powder and the garam masala. Stir till the masala is mixed well.
- Put of flame and garnish with chopped coriander leaves.
- Your ‘soya aloo ki subzi’ is ready.
- Serve hot with rotis or rice, as a side dish.
Preparation Time: 40 minutes (Standing time for soya included)