Soyabean Sabji
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I have been on a perpetual weight loss mission, all my adult life. You name it, I have been there,Done that... Story of my life...For long years, I would focus only on exercises, Diet control.....
It took me a long time to realize it that Eating intelligently is A KEY FACTOR....Just as important as all other aspects that go into losing weight and getting healthy.
I am choosing to post a very simple and easy recipe as It is loaded with High protein Soyabean and Heavy on Carbs....
Having a protein rich breakfast and lunch is a must for weight loss to succeed.
Proteins fulfil us and keep the hunger pangs at bay for long...Hence, one doesn't have urges to keep on munching between meals.
Carbs in potatoes provide energy... For the last thing on a weight loss mission is to feel low on energy, that again makes one hungry in no time.
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Ingredients
- soya bean fine granules 1 cup
- 3 to 4 medium sized Onions finely chopped
- 2 Green chillies finely chopped
- 1 teaspoon cumin seed
- 4 to 5 green Cardamoms
- 1 small stick Cinnamon
- 2 Bay Leaves
- 1 teaspoon Ginger garlic paste
- 4 medium sized Tomatoes finely chopped
- 2 teaspoon - Red Chilli powder
- 1/2 teaspoon Turmeric Powder
- 2 big potatoes cut
- 3 cup - water
- finely chopped Coriander leaves
- Oil 2 tablespoon
- 3 Cloves
- Salt
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Instructions
- Soak the soya bean granules in 2 cups hot water for 1 hour. Squeeze out the water from the granules. Heat oil in a pressure cooker. Lightly shallow fry the soyabean granules.
- Remove and keep aside. Add cumin seeds, cloves, cinnamon, cardamoms and bay leaves. Fry for few seconds.
- Add onions, green chillies and sauté on a low flame till golden. Add the tomatoes and ginger-garlic paste. Cook on a medium flame till the tomatoes are tender.
- Add salt and the powdered masalas. Saute on a low flame for 5 minutes. Whisk it. Fry again for 5 minutes.
- Add the kept aside soya bean granules and few cut potatoes. Mix well. Saute on low flame till oil separates. Add water and pressure cook till 3 whistles. Garnish with coriander leaves and serve hot with steamed rice or rotis.
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Well-explained recipe.