Bengali Style Soya Subzi


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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.

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Makes 4 servings
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  1. Combine the curds, soya milk, salt and ¼ teaspoon turmeric powder in a bowl and mix well.
  2. Add the soya chunks and mix well. Keep aside to marinate for atleast 10 to 15 minutes.
  3. 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.
  4. 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.
  5. Add the remaining ¼ teaspoon of turmeric powder, green chillies, sugar and salt, mix well and cook for 5 minutes while stirring continuously.
  6. Add the marinated soya chunks and cover and cook for 5 to 7 minutes.
  7. Add the potatoes and soya milk, mix well and cook for another 2 to 3 minutes.
  8. Serve hot garnished with coriander.
RECIPE SOURCE : Soya Rotis & SubzisBuy this cookbook

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