Soya Rajma
Vegetarian
35 min
4 Serving
43g Protein
Ingredients
- 2 cup Saffola Masala Soya Chunks, cooked (boiled and squeezed dry)
- 1 cup Red kidney beans (rajma) (soaked overnigh and boiled with salt)
- 4 cups Water
- 1 Bay leaf
- 3 tbsp Refined oil
- 1 tsp Cumin seeds
- 1 tbsp Coriander powder
- 1 tsp Amchoor powder
- 1 tsp Black peppercons, crushed
- 2 Green chillies, chopped
- 2 Onions, chopped
- 2 tbsp Ginger-Garlic paste
- 2 cups Tomato puree
- 1 tsp Kashmiri red chilli powder
- 1 tsp Garam masala powder
- 1 inch Ginger, cut into thin strips
- Salt to taste
Recipe Instruction
- Splutter cumin seeds in refined oil in a non-stick kadhai.
- Add bay leaf, then onions and sauté till it becomes golden brown.
- Add ginger-garlic paste, chopped green chilli and sauté until raw smell disappears.
- Add fresh tomato puree, sauté, and add red chilli powder, turmeric powder, pepper powder, coriander powder, amchoor powder, 1/2 tsp garam masala powder. Mix well.
- Add boiled red kidney beans along with the soya chunks, add salt and mix well.
- Add remaining water in which beans were boiled.
- Mash few beans into a paste to slightly thicken gravy and allow it to cook.
- Add remaining garam masala powder, ginger strips and mix well.
- Transfer into a serving bowl and serve hot.
