Bengali Style Soya Subzi
by Tarla Dalal
Added to 40 cookbooks
This recipe has been viewed 72134 times
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.
- Combine the curds, soya milk, salt and ¼ teaspoon turmeric powder in a bowl and mix well.
- Add the soya chunks and mix well. Keep aside to marinate for atleast 10 to 15 minutes.
- 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.
- 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.
- Add the remaining ¼ teaspoon of turmeric powder, green chillies, sugar and salt, mix well and cook for 5 minutes while stirring continuously.
- Add the marinated soya chunks and cover and cook for 5 to 7 minutes.
- Add the potatoes and soya milk, mix well and cook for another 2 to 3 minutes.
- Serve hot garnished with coriander.
Nutrient values (Abbrv) per serving
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