Authentic Soya Badi Ki Sabzi (Wholesome High-Protein Rajasthani Curry)

MaBapu Foods 🔥 Authentic Soya Badi Ki Sabzi (Wholesome High-Protein Rajasthani Curry) by Rajnish Saharan ↑ Swipe to start cooking Jump to section

Recipe Details Before you light the stove… ⏱️ 15 min Prep Time 🔥 25 min Cook Time 🍽️ 4 Servings ⭐ 5.0 Rating / 5 MABAPU TM Vegetarian (Veg) Healthy Diet

What you'll need Fresh from the market 300 gram 300g Soya Badi / Soybean Cutlets (सोया बड़ी), soaked and washed 2 2 medium Onions, thinly sliced (प्याज) 3 3 medium Tomatoes, pureed (टमाटर) 1 tablespoon 1 tbsp Ginger-Garlic Paste (अदरक-लहसुन पेस्ट) 1 teaspoon 1 tsp Cumin Seeds / Jeera (जीरा) 2 2 Green Cardamoms / Elaichi (हरी इलायची) 1 inch 1 inch Cinnamon Stick / Dalchini (दालचीनी) 2 2 Bay Leaves / Tej Patta (तेज पत्ता) +9 more in the full recipe ↗

MaBapu Foods Jump to a section Ingredients Instructions Nutrition Full recipe

01 Step Phase 1: Preparation & Setup Soak the soya badi in warm water for 15–20 minutes until they soften. Drain, wash them thoroughly under running water to remove the soapy taste, and squeeze out excess moisture. Slice them into bite-s...

02 Step Phase 1: Preparation & Setup Finely slice the onions and blend the tomatoes into a smooth puree. Measure out the ginger-garlic paste, ground spices, and whole spices. Keep fresh coriander and lemon juice ready for the finishing s...

03 Step Phase 2: Tempering & Sautéing the Base Heat 2 tablespoons of pure desi cow ghee in a heavy-bottomed kadai or deep pan over medium flame (madhyam aanch). Add cumin seeds, cardamom pods, cinnamon, and bay leaves. Let them splutter for 30 sec...

04 Step Phase 2: Tempering & Sautéing the Base Add the thinly sliced onions and sauté on medium flame for 6–8 minutes, stirring frequently, until they turn translucent and develop golden amber borders. This caramelization is crucial for the sweet...

05 Step Phase 2: Tempering & Sautéing the Base Stir in the ginger-garlic paste and sauté for 1 minute on medium-low flame until the raw pungent aroma dissipates and the mixture becomes fragrant.

06 Step Phase 3: Cooking the Masala & Simmering Add the tomato puree, turmeric, red chilli powder, and coriander powder. Sauté (bhunao) this mixture on medium-low flame for 8–10 minutes, stirring continuously, until the oil separates from the edges...

07 Step Phase 3: Cooking the Masala & Simmering Pour in 2 cups of warm water and bring the gravy to a gentle simmer on low flame (dheemi aanch). Add the prepared soya badi pieces to the simmering gravy.

08 Step Phase 3: Cooking the Masala & Simmering Cover the pan and let it simmer on low flame for 10–12 minutes. This allows the soya badi to absorb the flavors and become tender without disintegrating. Stir occasionally to prevent sticking.

Per Serving Nutrition Breakdown 1 bowl (approximately 250g) 1364.95 Calories per serving 19.02g Protein 83.29g Carbs 70.02g Fat Fiber 28.52g Sugar 12.06g Sodium 12246.60mg Cholesterol 0.00mg

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