How to make Desi Soya Stir Fry -
Soya nuggets stir fried with a few vegetables and masalas.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Soya Nuggets (सोया नगट), Yogurt (दही)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Desi Soya Stir Fry 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 Lauki Aloo Matar Potato Sukka Dahiwale Tinde Soya aur Kala Chana
Desi Soya Stir Fry 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 : 21-25 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Desi Soya Stir Fry Recipe
Soya Nuggets soaked in warm water for 10-15 minutes 150 grams
Yogurt ¼ cup
Red chilli powder 1½ teaspoons
Salt to taste
Oil 3 tablespo + to deep fry
Onion finely chopped 1 large
Ginger-garlic paste 1 tablespoon
Tomato finely chopped 1 large
Coriander powder 1 teaspoon
Turmeric powder ¼ teaspoon
Spring onion bulbs sliced diagonally 3-4
Babycorns blanched and sliced diagonally 7-8
Carrot sliced and blanched 1 medium
Broccoli florets 6-8
Red capsicum cut into triangles 1 medium
Yellow capsicum cut into triangles 1 medium
Spring onion greens chopped for garnishing
Method
Step 1
Drain the soya nuggets and squeeze out excess water. Put in a bowl, add yogurt, ½ teaspoon chilli powder and salt, mix and set aside to marinate for 30 minutes.
Step 2
Heat sufficient oil in a kadai. Deep-fry marinated soya nuggets till golden brown. Drain on absorbent paper.
Step 3
Heat 2 tablespoons oil in a non-stick pan. Add onion and sauté till golden brown.
Step 4
Add ginger-garlic paste, mix and sauté well. Add tomato, mix and sauté till it turns soft and pulpy.
Step 5
Add coriander powder, remaining chilli powder, turmeric powder and little water, mix and sauté till oil leaves the sides of the pan. Cool the mixture and blend into a smooth paste with water as required.
Step 6
Heat 1 tablespoon oil in a non-stick wok. Add spring onion bulbs, fried soya nuggets, baby corn, carrot, broccoli, red and yellow capsicum and toss well.
Step 7
Add the onion-tomato paste and salt, mix well and cook for 1-2 minutes.
Step 8
Garnish with spring onion greens and serve hot.
Most Visited Recipes
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.
