Bengali Style Soya Subzi
by Tarla Dalal
Added to 41 cookbooks
This recipe has been viewed 88880 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.
Main procedure- 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.
Other Related Recipes
Nutrient values (Abbrv) per serving
Energy | 125 cal |
Protein | 7.5 g |
Carbohydrates | 14.8 g |
Fiber | 3.9 g |
Fat | 3.7 g |
Cholesterol | 2 mg |
Sodium | 8.1 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe