Saunfi Soyabean Curry is one of the healthiest and the easiest curry you can make. This time I thought of making curry with a slightly different flavor.
While making curry I was just thinking about what is it that I should add to get a different taste altogether. And that is when my eyes got stuck at saunf in the kitchen drawer. And I decided to use it. I added saunf powder at the end and also gave a tadka of ghee and ginger which gave the soyabean curry an ultimate taste.
This curry is very simple and easy to make. If you have soyabean at home then you can easily make this curry since the other ingredients which is being used for this recipe are easily available at home. I prefer making this more often since soyabean is a good source of protein. And the best part is everybody in my family including my daughter liked it very much.
Saunfi Soyabean Curry
- Soyabean – 1 cup soaked overnight
- Green Chilly – 2-3 chopped finely
- Onion – 3 large thinly sliced
- Tomatoes – 3 large chopped finely
- Ginger paste - 1 tbsp
- Garlic paste – 1 tbsp
- Turmeric powder- 1 tsp
- Coriander powder – 2 tbsp
- Garam masala powder – 1tsp
- Red chilli powder – 1 tsp adjust the quantity as per your taste
- Saunf powder - 1 tbsp
- Mustard seeds- 1 tsp
- Cumin seeds – 2 tsp
- Salt – as per taste
- Black Cardamom – 1
- Cinnamon stick – 1 piece small
- Dry Kasturi Methi leaves - 1 tbsp
- Ghee - 1 tbsp
- Oil – 1 tbsp
- Water - as per needed
Clean and wash soyabean and keep it aside.
Heat oil in a pressure cooker, add mustard seeds and let it splutter.
Once mustard seeds starts spluttering add cumin seeds, cardamom, and cinnamon.
Once the cumin seeds starts crackling add onion, green chilli,turmeric powder and salt and fry till it becomes golden brown.
Add garlic paste and fry till the raw smell goes.
Now add coriander powder, red chilli powder and garam masala powder and mix well.
Fry till the oil gets separated from the mixture.
Now add tomatoes and keep stirring it for 3 to 4 minutes.
Add soyabean and water as per required.
Close the cooker and cook until done.
Once done remove the lid.
Add saunf powder and methi leaves, let it boil.
Once boiled, remove from the fire.
Now in a small pan heat ghee and add ginger paste, saute.
Now add this mixture to the soyabean gravy and mix well.
Serve hot with plain rice or roti.
You can pour water as per your gravy requirement.