How to make Soya Nihari -

Soya nuggets cooked with roasted spice mix.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Soya Nuggets (सोया नगट), Ghee (घी)

Cuisine : Hyderabadi

Course : Main Course Vegetarian

For more recipes related to Soya Nihari checkout Soya Gavar ki Sabzi, Soya Nugget Do Piaza, Soyawadi Aloo, Subz Khichda (Veg Haleem) . You can also find more Main Course Vegetarian recipes like Bhare Baghare Tamatar Boondi ki Sabzi-SK Khazana Veg Chowmein Bibbya Upkari

Soya Nihari

Soya Nihari Recipe Card


With the recognition of being an important commercial pulse of the world, soya beans are coming into many kitchens around the world. Soya beans are said to control blood sugar levels, lower cholesterol, regulate the bowels and relieve constipation. Besides the popular tofu or beancurd, the beans are also fermented and used to make flavouring pastes and condiments, notably the Japanese soy sauce or shoyu and miso and the Indonesian tempeh.

Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Soya Nihari Recipe

  • Soya Nuggets soaked 1-1½ cups

  • Ghee 1-1½ tablespoons

  • Onion sliced 1 large

  • Ginger-garlic paste 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Whole wheat flour (atta) 1 tablespoon

  • Ginger cut into juliennes 1 inch

  • Browned Onions ½ cup + for garnishing

  • Salt to taste

  • Lemon 1

  • Fresh coriander sprigs 8-10

  • Buns to serve

  • Spice powder

  • Split Bengal gram (chana dal) 1/2 cup

  • Coriander seeds 1 teaspoon

  • Fennel seeds (saunf) 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Poppy seeds (khuskhus/posto) 1 teaspoon

  • Cloves 5-6

  • Black peppercorns 8-10

  • Blade mace 2-3

  • Star anise 2-3

  • Black cardamoms 2-3

  • Green cardamom 3-4

  • Onion seeds (kalonji) 1/2 teaspoon

  • Caraway seeds (shahi jeera) 1 teaspoon

  • Cinnamon 1 inch

  • Dried red chillies 2-3

  • Bay leaves 2

  • Ginger powder 1 teaspoon

  • Nutmeg powder 1 teaspoon


Step 1

To prepare spice powder, dry roast together split Bengal gram, coriander seeds, fennel seeds, cumin seeds, poppy seeds, cloves, black peppercorns, mace, star anise, black cardamoms, green cardamoms, onion seeds, caraway seeds, broken cinnamon, broken dried red chillies, torn bay leaves, ginger powder and ½ tsp nutmeg powder in a non-stick pan for 4-5 minutes on low heat.

Step 2

Switch off heat and add remaining nutmeg powder. Grind the roasted spices to make fine powder.

Step 3

Heat ghee in another non-stick pan. Add sliced onion and sauté till golden. Add ginger-garlic paste and mix. Add chilli powder, coriander powder and turmeric powder and sauté for a minute.

Step 4

Add whole wheat flour and mix. Add the spice powder, mix and cook for a minute. Add 2-3 cups water, drained soya nuggets, ginger juliennes and ½ cup browned onions and mix. Add salt, mix and cook for 12-15 minutes or till thick.

Step 5

Slice and add juice of 1 lemon. Chop coriander sprigs, add to pan and mix well.

Step 6

Heat the buns in another non-stick pan.

Step 7

Garnish with browned onions and serve hot with buns.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

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 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.