High-Protein Soya Bean and Potato Sabzi (Vegan & Gluten-Free)
1 hour 30 minutes
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About High-Protein Soya Bean and Potato Sabzi (Vegan & Gluten-Free)
Craving a hearty, flavorful, and healthy meal? This Soya Bean and Potato Sabzi is a protein-packed, plant-based delight that will tantalize your taste buds with its warm, inviting spices and satisfying textures.Imagine tender potatoes mingling with nutritious soya beans, infused with the aromatic dance of cumin, cardamom, and cinnamon. A touch of chili adds a gentle kick, creating a truly unforgettable culinary experience.Easy to follow, this recipe is perfect for both seasoned cooks and beginners looking to incorporate more plant-based protein into their diet. Enjoy it with steamed rice or roti for a complete and balanced meal!
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Recipe Time & More
Prep1 hour 10 minutes
Cook20 minutes
Total1 hour 30 minutes
Ingredients
Soy Beans
- 1 cup Soy Beans fine granules
Aromatics and Spices
- 3-4 medium Onions finely chopped
- 2 Chilies finely chopped, green
- 1 tsp Cumin Seeds
- 3 Cloves
- 4-5 Cardamom Pods
- 1 stick Cinnamon
- 2 Bay Leaves
- 1 tsp Ginger-Garlic Paste
Produce and Liquids
Other
- 2 tbsp Oil
- 2 tsp Chili Powder red
- 1/2 tsp Turmeric Powder
- 1-2 tsp Salt or to taste
Instructions
- Soak the soy beans in 2 cups of hot water for 1 hour. This helps to soften them and reduce cooking time. After soaking, drain the soy beans and squeeze out any excess water.
- Heat the oil in a pressure cooker over medium heat. Add the cumin seeds, cloves, cinnamon stick, cardamom pods, and bay leaves. Sauté for about 30 seconds until fragrant.
- Add the chopped onions and green chilies to the pressure cooker. Sauté until the onions turn translucent, about 5-7 minutes. This builds a flavor base for the sabzi.
- Add the chopped tomatoes and ginger-garlic paste to the pressure cooker. Cook until the tomatoes soften, about 5 minutes. This creates a rich and flavorful sauce.
- Stir in the red chili powder, turmeric powder, and salt. Sauté for 1-2 minutes until fragrant. This allows the spices to bloom and develop their full flavor.
- Add the soaked and drained soy beans and the chopped potatoes to the pressure cooker. Mix well to combine with the spices and aromatics.
- Add the remaining 1 cup of water to the pressure cooker. Close the lid and cook for 3 whistles. This will ensure that both the soy beans and potatoes are cooked through and tender.
- Once the pressure has released naturally, open the lid and garnish with fresh cilantro. Serve hot with steamed rice or roti.
Recipe Notes
Expert Tips
- For a richer flavor, toast the nuts before adding them to the recipe.
- Adjust the sweetness to your liking by adding more or less sugar.
- If you don't have fresh ingredients, frozen or canned alternatives can be used.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 296kcalCarbohydrates: 40gProtein: 12gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 802mgPotassium: 1152mgFiber: 10gSugar: 10gVitamin A: 1436IUVitamin C: 48mgCalcium: 124mgIron: 5mg
Anju Bhagnari
Articles: 140
4 Comments
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This is so inspiring! Can’t wait to cook it.
This looks incredible! Thank you.
Well-explained recipe.
Absolutely scrumptious! Thanks for the recipe.