Tuesday, January 13, 2009

Soybean Curry

Soybean Curry
Soybean is Glycine max belonging to legumes species, is a native of eastern Asia. We all know how healthy soybean is .Soy and its products are high in protein content.Tofu,tempeh,soy milk,miso,soy granules,soy cheese and well known soy sauce which acts as a great condiments to every recipes.You can see more about soybean Here .
Onion/ginger/garlic paste is added to enhance the flavor , and then the soybean is cooked with this deep fried paste for sometime , to get a thick gravy .This goes well with roti or naan .It tastes great the other day with warm rice also.

Soybean Curry
Masala paste for the gravy
5 onions chopped
5 garlic pods
½ inch ginger
1 tomato to be pureed
1 tsp of cumin seeds
1 ½ tsp of turmeric powder
3-4 tsp of red pepper powder
¼ cup of fresh yogurt
4-5 tbs of mustard oil
1-2 tsp of salt or as desired
1 tsp of sugar
2tsp of ghee

Soak the soybeans for 4-5 hrs or overnight and make it the other day.
Pressure cook the legume for 15 mints or you can cook it at low with ample amount fo water in deep bottomed pan.

Make paste for ginger/garlic/onions

Now puree the tomato

Now heat up a Kadhai, add mustard oil,now add in cumin seeds .

Let it splutter , add sugar and the smooth masala paste of ginger/garlic/onion, and fry at high for 1-2 mints.
Add the dry ingredients like turmeric+red pepper +coriander powder + salt+ little bit of water (approx 3-4 tbs) add fresh yogurt also .

Fry at high for 5-7 mints till the rawness of paste is gone.

Now add the pureed tomato paste and stir/fry for 5 mints.

Fry till the gravy dries out little bit

fry till the color changes to some dark if required ,add little bit of warm water.

Mix in to the cooked soybean, and cover. Let it simmer there for 5-8 mints at low till the entire flavor gets incorporated.

Puree half of the curry to a smooth paste and mix in to the prepared curry, this gives a nice smooth silky texture.
It taste great the other day, great way to eat with rice.

This is going MLLA at Cooking for all Season .Originally started by The Well Seasoned Cook .

Wish everybody a happy Makar sankranti, Pongal and Lohri.

Happy Cooking Friends


  1. Good one Jaya. I like the sweetish taste of Soya beans and they are very nutritious too. Great entry! :))

  2. That looks so good Jaya ... almost like rajma curry! :-)

  3. Asha,
    Hi there!
    they are very healthy and nutritious ...
    I almost did make it just like rajma ..they taste great with roti ..
    hugs and smiles

  4. I have never cookes with these beans, the ccurry looks so creamy delicious.
    I think you didn't wriet the amount of soybeans in your list, it could be also i missed them while reading

  5. Srilekha,
    thanks dear for stoping by.

    Happy ,
    I have added soybeans just in jiffy ,didn't measured it how much , but when it was ready to be made it filled upto ,rather more than the quarter level of a 5 litre pressure cooker..LOL...
    thanks for stoping by ...
    hugs and smiles

  6. Thats one lovely entry jaya..thank you

  7. I've made something like this earlier, hadn't used the mustard oil, though. It's very filling.

  8. Sri,
    My pleasure :)

    yeah,its very filling! what did you use Sra instead of mustard oil?
    hugs and smiles

  9. thats a very yumy & healthy curry, awesome

  10. ooh, the curry looks so mouth-watering! Nice step by step instructions!

  11. Deesha,
    thanks dear!
    yeah its very delicious and thanks for coming ...
    hugs and smiles


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