How to make a soya chunks sabji

Ingredients

• 250 g Soy Bean Badi (store‑bought Indian soy dumplings)
• 1 tsp Salt (for boiling soy badi)
• 200 g Plain Yogurt (full‑fat, at room temperature)
• 1 tsp Red Chili Powder (adjust to heat preference)
• 0.5 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1 tsp Kasuri Methi (dried fenugreek leaves, crushed)
• 3 tbsp Vegetable Oil (neutral oil)
• 1 Bay Leaf
• 3 Cloves
• 2 Large Cardamom Pods
• 2 Green Cardamom Pods
• 1 small piece Cinnamon Stick
• 5 Garlic Cloves (minced)
• 1 tsp Cumin Seeds
• 1 tsp Fresh Ginger (grated)
• 1 Green Chili (finely chopped)
• 1 medium Onion (thinly sliced)
• 1 Whole Red Chili (optional for extra heat)
• 1 medium Tomato (chopped)
• 2 cup Water (for simmering spices)
• 2 medium Roasted Potatoes (peeled, cubed, roasted beforehand)
• 2 tbsp Fresh Cilantro (chopped, for garnish)

Instructions

1. Boil Soy Badi

   Bring a large pot of water to a boil, add 1 tsp salt, then add the soy badi. Cook for 8‑10 minutes until softened.

   Time: PT12M

   Temperature: Medium‑high heat

2. Drain and Dry

   Drain the cooked soy badi in a colander and spread on a clean kitchen towel or sieve to remove excess water.

   Time: PT3M

3. Marinate with Yogurt and Spices

   In a mixing bowl combine the drained soy badi with 200 g plain yogurt, 1 tsp red chili powder, ½ tsp turmeric, 1 tsp coriander powder, 1 tsp salt, and 1 tsp crushed kasuri methi. Mix thoroughly until the badi is evenly coated.

   Time: PT5M

4. Prepare Spice Base

   Heat 3 tbsp oil in a pan over medium heat. Add bay leaf, cloves, large cardamom, green cardamom, and cinnamon stick. Sauté for 30 seconds until fragrant.

   Time: PT2M

   Temperature: Medium heat

5. Sauté Aromatics

   Add minced garlic, cumin seeds, grated ginger, chopped green chili, sliced onion, and whole red chili. Cook, stirring, until the onion turns golden brown, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

6. Add Tomatoes and Ground Spices

   Add chopped tomato, 1 tsp coriander powder, ½ tsp red chili powder, ¼ tsp turmeric, and 1 tsp salt. Cook until tomatoes break down and oil separates, about 4 minutes.

   Time: PT4M

   Temperature: Medium heat

7. Simmer Spice Mixture

   Pour in 2 cups water, bring to a gentle boil, then reduce to a simmer for 3 minutes to let the flavors meld.

   Time: PT3M

   Temperature: Medium‑low heat

8. Add Yogurt‑Coated Soy Badi

   Stir the yogurt‑marinated soy badi into the simmering sauce. Mix well and cook for 4‑5 minutes until the badi absorbs the flavors.

   Time: PT5M

   Temperature: Medium heat

9. Add Roasted Potatoes

   Add the cubed roasted potatoes, mix, and cook for an additional 5‑10 minutes, allowing the potatoes to soak up the gravy.

   Time: PT10M

   Temperature: Medium heat

10. Finish and Serve

    Turn off the heat, garnish with chopped cilantro, and serve hot with roti, paratha, or steamed rice.

    Time: PT2M

Nutrition Facts

Calories

260

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

5 g