soya bhurji recipe | soya matar bhurji | soya bhurji from soya granules |

by Tarla Dalal

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सोया भुर्जी रेसिपी | सोया मटर भुर्जी | सोया भुर्जी सोया ग्रेन्यूल्स से - हिन्दी में पढ़ें (Soya Bhurji ( Soya Granules Recipes) in Hindi)

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soya bhurji recipe | soya matar bhurji | soya bhurji from soya granules | with 21 amazing images.

soya bhurji is soy served in a different style than seen before. This soya matar bhurji makes use of soy granules. Learn the art of making soya bhurji from soya granules at home.

Making soya matar bhurji is very simple. The soy granules need to be soaked and drained well by squeezing out all the excess water. Then tempering adds its magical flavours. Simply onions, garlic paste, tomatoes are sautéed in oil and it is perked up with basic spice powders.

The garlic paste in soya bhurji is highly recommended as it adds flavour and enhances the taste of the otherwise bland soya granules. If you wish you can add finely chopped garlic as well and accompany it with some finely chopped ginger too.

This Soya Matar Bhurji is a protein-rich potion which is required for the growth and maintenance of all cells of the body and maintain muscle strength. Further fiber too is enhanced in this soya bhurji from soya granules due to the addition of green peas.

Enjoy soya bhurji recipe | soya matar bhurji | soya bhurji from soya granules | with step by step photos below.

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Soya Bhurji ( Soya Granules Recipes) recipe - How to make Soya Bhurji ( Soya Granules Recipes)

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Preparation Time: 10 mins Cooking Time: 8 mins Total Time: 18 mins 4Makes 4 servings
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Ingredients

For Soya Bhurji
1 1/2 cups soaked soy granules
2 tsp oil
1/4 cup finely chopped onions
1 tsp garlic (lehsun) paste
1/2 cup finely chopped tomatoes
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp garam masala
salt to taste
1/4 cup boiled green peas
2 tsp lemon juice

Method

For soya bhurji

To make soya bhurji, heat the oil in a deep non-stick pan, add onions and garlic paste and sauté on a medium flame for 1 to 2 minutes.
Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the turmeric powder, chilli powder and garam masala, mix well and cook on a medium flame for 1 minute while stirring continuously. To prevent the masalas from burning, you can also add 1 tbsp of water while cooking.
Add the soya granules, green peas and salt, mix well and cook for another 2 minutes, while stirring occasionally.
Switch off the flame, add lemon juice and mix well.
Serve soya matar bhurji immediately.

Soya Bhurji ( Soya Granules Recipes) recipe with step by step photos

If you like Soy Bhurji

Like soya bhurji recipe | soya matar bhurji | soya bhurji from soya granules | then try our other healthy dry sabzi recipes.

For Soy Bhurji

To make Soy Bhurji | Soya Bhurji | Spicy Soya Bhurji | Soya Granules Bhurji first we need to soak the soy granules. Place approx. 3/4 cup of soy granules in a deep bowl.
Pour enough warm water in it.
Cover with a lid and allow them to soak for 5 to 7 minutes.
Open the lid and squeeze the soy granules to remove the excess water and discard it. Approx. 1 1/2 cups of soaked soy granules are ready for Soy Bhurji.

Next to make soya bhurji recipe | soya matar bhurji | soya bhurji from soya granules | take a deep non-stick pan and add oil to it. Allow the oil to heat well.
Once the oil is hot, add finely chopped onions. They will give a good mouthfeel with soaked soy granules.
Add garlic paste also. Alternatively you can add finely chopped garlic if you like it.
Sauté on a medium flame for 1 to 2 minutes. The onions will turn translucent, it’s an indication that onions have been cooked well.
Add the tomatoes. Chop tomatoes also finely. You will need approx. ½ cup of tomatoes to make Soya Bhurji.

Add 2 tbsp of water.
Mix well and cook it on a medium flame for 2 to 3 minutes. The tomatoes should be completely cooked and leave no raw taste behind.
Now add spices to complete making Spicy Soya Bhurji. Add turmeric powder.
Add chilli powder as per your liking. We recommend adding 1 tsp of chilli powder.
Add garam masala for added taste.

Mix well and cook on a medium flame for 1 minute. Remember to keep stirring continuously to avoid the masalas from sticking to the sides of the pan. To prevent the masalas from burning, you can also add 1 tbsp of water while cooking.
Add soaked soy granules.
Add boiled green peas also to make Soya Matar Bhurji.
Finally add salt as per your taste.
Mix well and cook on a medium flame for another 2 minutes, while stirring occasionally.

Switch off the flame, add lemon juice and mix well to complete making Soya Bhurji.
soya bhurji | soya matar bhurji | soya bhurji from soya granules | is ready for serving. Serve it immediately. You can garnish it with coriander to make it look more attractive.
If you like Soy Bhurji, also try other bhurji recipes like Paneer Bhurji and Egg Bhurji.
Soya Bhurji is rich in Vitamin C, Phosphorous, Fiber, Protein, Iron. 1. Vitamin C : Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). 25% of RDA. 2. Phosphorous : Phosphorous works closely with calcium to build bones. 22% of RDA. 3. Fiber : Dietary fiber reduce the risk of heart disease, prevent the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables, moong, oats, matki, whole grains. 20% of RDA. 4. Protein : Protein is required for the managing the wear and tear of all cells of the body. Have protein rich Indian foods like paneer, curd, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). 15% of RDA. 5. Iron : Iron is essential in the chemical reactions that produce energy from foods. Eat more greens and garden cress seeds to prevent you from being anaemic. Here are the top 7 sources of iron rich foods. 10% of RDA.

For Corn Palak Subzi

Aside from Soya Bhurji, also try other subzi recipes like Corn Palak Sabzi. See detailed recipe of Corn Palak Sabzi. For Corn Palak Sabzi

1 cup boiled sweet corn kernels (makai ke dane)
1/2 cup onion paste
1/2 cup tomato pulp
1/4 tsp turmeric powder (haldi)
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp garam masala
1 tbsp oil
salt to taste
1/2 cup low fat milk , 99.7% fat-free

For The Spinach Purée (makes Approx. 3/4 Cup)
1 cup chopped spinach (palak)
2 tsp dried fenugreek leaves (kasuri methi)
1/2 cup chopped coriander (dhania)
3 garlic (lehsun) cloves
2 green chillies
25 mm piece of ginger (adrak)

For Serving With Corn Palak Subzi
phulkas or parathas

Method

For the spinach purée
1. Combine the spinach, dried fenugreek leaves ,sugar and ¼ cup of water, mix well and cook on a medium flame for few seconds.
2. Allow it to cool completely and grind it in a mixer to a smooth purée along with coriander, garlic, green chillies and ginger. Keep aside.
How to proceed to make corn palak sabzi
1. Heat the oil in a non-stick pan, add the onion paste and sauté on a medium flame for 1 to 2 minutes.
2. Add the tomato pulp and sauté on a medium flame for few seconds.
3. Add the turmeric powder, coriander-cumin seeds powder, garam masala,mix well and cook on a medium flame for 1 minute.
4. Add the prepared spinach purée, mix well and cook on a medium flame for 1 more minute.
5. Add the salt and milk, mix well and cook on a medium flame for 1 to 2 minutes.
6. Add the sweet corn kernels, mix well and cook on a medium flame for 1 minute.
7. Serve the corn palak sabzi hot with phulkas or parathas.

Coloured Capsicum and Paneer Subzi

Aside from Soya Bhurji, also try other subzi recipes like Coloured Capsicum and Paneer Subzi. See detailed recipe of Coloured Capsicum and Paneer Subzi. For Coloured Capsicum and Paneer Subzi

Ingredients
2 1/2 cups capsicum cubes (red , yellow and green)
1/2 cup low-fat paneer (cottage cheese) cubes
2 tsp oil
1/2 cup onion cubes
1/2 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
2 tsp dried fenugreek leaves (kasuri methi)
1 1/4 cups fresh tomato pulp
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tsp garam masala
salt to taste

For Serving
roti/whole wheat paratha

Method
1. Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 2 minutes.
2. Add the ginger paste, garlic paste and dried fenugreek leaves and sauté on a medium flame for a few seconds.
3. Add the capsicum, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
4. Add the tomato pulp, turmeric powder chilli powder and garam masala, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally.
5. Add the paneer and salt, mix gently and cook on a medium flame for 1 more minute.
6. Serve immediately with roti or whole wheat paratha.