How to make Lal Saag and Soya ki Sabzi -
Soya nuggets and lal saag sabzi- an ideal dish for a healthy meal.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Red amaranth leaves (lal saag), Soya Nuggets (सोया नगट)
Cuisine : Indian
Course : Main Course Vegetarian
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
You can also find more Main Course Vegetarian recipes like Potato Manchurian Balls, Imliwale Aloo, Bedmi Aloo - SK Khazana, Capsicum Paneer Masala.
Lal Saag and Soya ki Sabzi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 1-1.30 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Lal Saag and Soya ki Sabzi Recipe
Red amaranth leaves (lal saag) chopped 2 medium bunch
Soya Nuggets soaked and drained 1-1½ cups
Oil 1 tablespoon
Cumin seeds 1 teaspoon
Bay leaves 2-3
Ginger finely chopped 1/2 inch
Garlic chopped 1 tablespoon
Onion finely chopped 1 medium
Tomato finely chopped 1 medium
Salt to taste
Coriander powder 1 tablespoon
Red chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Garam masala powder 1 teaspoon
Cumin powder 1/2 teaspoon
Green chillies finely chopped 2-3
Method
Step 1
Heat oil in a non-stick pan. Add cumin seeds and bay leaves and sauté till fragrant. Add ginger and garlic and sauté for 30 seconds. Add onion and sauté for a minute.
Step 2
Add tomato and sauté for 30 seconds. Add salt and sauté till tomato turns pulpy.
Step 3
Add coriander powder, chilli powder, turmeric powder, garam masala powder, cumin powder and green chillies and sauté for a minute.
Step 4
Add amaranth leaves, mix and cook for a minute. Add soya nuggets and mix. Add 1 cup water, mix and cook till it dries and soya nuggets soak the water.
Step 5
Serve hot garnished with spring onion greens, green chilli flower and red chilli flower.
Nutrition Info
Calories : 744 Kcal
Carbohydrates : 77.5 gm
Protein : 61.7 gm
Fat : 20.7 gm
Other : Iron- 37.6mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
