Soyabean aloo kasha

I was going through my blog and I realized that last 8 posts have been about non-vegetarian recipes. So thought of sharing a vegetarian recipe. It is not that I cook less of vegetarian food but I think I am somewhat more excited to share successful trials with non-vegetarian food. From next time on I will work towards creating a balance, so that all my readers can have a look at both vegetarian and non-vegetarian food. Now coming to the recipe, Soyabean aloo kasha involves soya and aloo with a special Odia treatment to it. So here goes the recipe for you all.

Soyabean aloo kasha

Serves: 3 to 4 persons

Ingredients:

Soya bean- 1 cup (small variety)

Potato (large) - 1 (boiled, peeled and cubed)

Onion (medium)-2 (cut into thin slices) and 1 (chopped)

Tomato (medium) - 3 (chopped)

Ginger garlic paste- 2 tsp.

Turmeric powder- ½ tsp.

Coriander powder- 1 tbsp.

Cumin powder- 1 tsp

Red chili powder - ½ tbsp.

Kashmiri chili powder- 1 tsp.

Cinnamon- ½’’ inch stick

Cardamom- 2

Cloves-6

Oil- 2 tbsp.

Sugar- 1 tsp.

Coriander leaves- 2 tbsp.

Salt to taste

Procedure:

Cook the soya bean as per the packaging instructions in salted water. Now heat oil in a pan, add sugar and let it melt. Once done add onions and sauté it well till translucent. Now take chopped onion, tomato, cinnamon, cardamom, cloves, coriander powder, cumin powder, red chili powder, Kashmiri chili powder in a grinder and ground it into a smooth paste using little water.

After the onion have turned translucent, add ginger-garlic paste and fry it till the raw smell disappears. Then add the grounded masala, salt and do scrape out the remaining masala with some water. Cover and cook the masala well, till the masala leaves oil from it sides. This process takes about 15-20 minutes. Whenever you find the masala sticking to the bottom of the pan, add little water and continue cooking. When the masala is well cooked add potatoes and soya beans. Fry it well and then cover and cook for another 5- 8 minutes.  Finally garnish it with coriander leaves and serve.

Soya bean and aloo kasha goes well with zeera rice or rotis.

Notes:

If the curry will taste sour you may consider some more sugar to balance the taste.

Frying the soyabean in oil after they have been cooked in salted water will give more flavor to the recipe.

If you want you can avoid adding potatoes to this recipe.