Bengali Style Soya Subzi


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A lovely subzi recipe from West Bengal. Big cubes of potatoes are deep-fried and mixed with marinated soya chunks. Irresistible, really! I have used soya milk and curds to marinate the chunks. Soya milk is easily available these days in different flavours; however for the subzi make sure you use unsweetened plain soya milk.

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Makes 4 servings
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1/4 cup fresh curds (dahi)
3 tbsp unsweetened soya milk
salt to taste
1/2 tsp turmeric powder (haldi)
1/2 cup soaked and roughly chopped soaked and chopped soya chunks
soya oil for deep-frying
3/4 cup peeled and cubed potatoes
1 tbsp soya oil for cooking
1/4 cup boiled onion paste
1 tsp ginger-garlic (adrak-lehsun) paste
2 cloves (laung / lavang)
12 mm ( 1/2") stick of cinnamon (dalchini)
1 bayleaf (tejpatta)
1 cardamom (elaichi)
1 tsp finely chopped green chillies
1 tsp sugar
salt to taste
2 tbsp unsweetened soya milk
2 tbsp chopped coriander (dhania) for garnishing

  1. Combine the curds, soya milk, salt and ¼ teaspoon turmeric powder in a bowl and mix well.
  2. Add the soya chunks and mix well. Keep aside to marinate for atleast 10 to 15 minutes.
  3. Heat the soya oil in a kadhai, add the potatoes and deep-fry till they turn light brown in colour. Drain on absorbent paper and keep aside.
  4. Heat 1 tablespoon of soya oil in another kadhai, add the onion paste, ginger-garlic paste, cloves, cinnamon, bayleaf and cardamom and sauté till the onion paste turns golden brown in colour.
  5. Add the remaining ¼ teaspoon of turmeric powder, green chillies, sugar and salt, mix well and cook for 5 minutes while stirring continuously.
  6. Add the marinated soya chunks and cover and cook for 5 to 7 minutes.
  7. Add the potatoes and soya milk, mix well and cook for another 2 to 3 minutes.
  8. Serve hot garnished with coriander.
RECIPE SOURCE : Soya Rotis and SubzisBuy this cookbook
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