How to make Soyabean Granules Sabzi -

Soyabean chunks cooked onion and tomato gravy.

Sanjeev Kapoor

This recipe is from the book Pressure Cooking.

Main Ingredients : Tomatoes (टमाटर), Bread slices (ब्रेड स्लाइस)

Cuisine : Indian

Course : Main Course Vegetarian

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For more recipes related to Soyabean Granules Sabzi checkout Bhare Baghare Tamatar, Thakkali Gotsu, Tameta Nu Shaak, Tomato and Basil Paneer . You can also find more Main Course Vegetarian recipes like Masaledaar Chholay Paneer Makhni Baigan ka Bharta Peppered Beancurd

Soyabean Granules Sabzi

Soyabean Granules Sabzi Recipe Card


Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Soyabean Granules Sabzi Recipe

  • Tomatoes quartered 10-12 medium

  • Bread slices cut into cubes 2

  • Sugar 1 teaspoon

  • Cream 1/4 cup

  • Oil 1/2 tablespoon

  • Butter 1 tablespoon

  • Bay leaf 1

  • Black peppercorns 8-10

  • Onion sliced 1 medium

  • Garlic chopped 4 cloves

  • Celery chopped 2 inch stalk

  • Carrot sliced 1/2 medium

  • Salt to taste

  • Fresh parsley chopped 1 tablespoon


Step 1

Grind the ginger and green chillies to a fine paste. Heat the oil in a pressure cooker; add the cumin seeds. When they begin to change colour, add the onions and sauté till golden brown.

Step 2

Add the ginger-green chilli paste and sauté for half a minute. Add the tomatoes and sauté for four or five minutes.

Step 3

Add the chilli powder and turmeric powder and sauté till the oil separates. Add the soya granules, potatoes, salt, half a cup of water and yogurt and mix well.

Step 4

Seal the cooker with the lid and cook over medium heat till the pressure is released once (one whistle).

Step 5

Remove the lid when the pressure has reduced completely and simmer till almost dry. Serve hot, garnished with coriander leaves.

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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.