सोया दम आलू | Soya Dum Aloo Recipe | Easy and Healthy Indian Recipe by Chef Ajay Chopra

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सोया दम आलू | Soya Dum Aloo Recipe | Easy and Healthy Indian Recipe
#ChefAjayChopra #SoyaDumAloo #SoyaChunksRecipe #HealthyIndianRecipes #DumAlooRecipe #ProteinRichRecipe #IndianCurry #QuickDinnerIdeas #VegetarianRecipe #IndianFoodLovers

आज की रेसिपी है एक खास और हेल्दी डिश – सोया दम आलू, जिसमें मिलते हैं प्रोटीन से भरपूर सोया चंक्स और मसालेदार आलू का बेहतरीन स्वाद। यह डिश आपकी रोज़ाना की थाली को और भी मजेदार बना देगी। Chef Ajay Chopra आपको सिखाएंगे कैसे बनाएं इस स्वादिष्ट और पौष्टिक डिश को आसानी से घर पर।

Portion servings: 5-6 pax
Preparation time: 10 mins
Cooking time: 50 mins

Ingredients:

Cinnamon 1 inch
Cloves 5-6 pcs
Black pepper 8-10 pcs
Saunf 1 tsp
Green cardamom 2- 3 pcs
Barista ¼ cup
Water as required

Oil 2 tbsp
Bealeaf 1 pc
Onion chopped 2 pcs
Ginger & garlic paste 1 tbsp
Green chilli paste 2 tsp
Turmeric powder ½ tsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Jeera powder ½ tsp
Water as required
Tomato puree ½ cup
Brown onion paste 2 tbsp
Curd 2 tbsp
Baby potatoes boiled & peeled 12-14 pcs
Soyabean 250 gms
Water as required
Salt 1 tsp
Coriander chopped 2 tsp
Ginger julienne 1 tsp

Method:

Prepare Whole Spice Mixture: In a dry pan, roast cinnamon, cloves, black pepper, saunf, and green cardamom until aromatic. Grind them into a fine powder and set aside.
Fry Barista: Heat oil in a pan, add sliced onions, and fry until they turn golden brown. Remove and keep them aside.
Prepare the Soya: In a separate bowl, soak soybeans in hot water until they soften. Squeeze out the excess water and keep them aside.
Cook the Gravy: Heat oil in a large pan, add bay leaf, and sauté until aromatic. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and green chilli paste, cooking until the raw aroma disappears.
Spice Mixture: Add turmeric powder, red chilli powder, coriander powder, and jeera powder to the onion mixture. Sauté well until the spices are cooked and the mixture is aromatic. Add water as needed to prevent burning.
Incorporate Tomato Puree: Pour in the tomato puree and cook until the oil starts to separate from the mixture. Add the brown onion paste and stir well, cooking until the mixture thickens.
Add Curd: Lower the heat and gradually add curd, stirring continuously to prevent curdling. Cook until the mixture is well combined.
Add Potatoes: Gently add the boiled and peeled baby potatoes to the gravy. Mix well so the potatoes are evenly coated with the spice mixture.
Add Soybeans: Add the soaked and squeezed soybeans to the potato mixture. Stir everything together, ensuring the soybeans and potatoes are well coated with the gravy.
Simmer: Pour in enough water to adjust the consistency of the gravy. Cover the pan and let it simmer on low heat until the soybeans and potatoes absorb the flavours.
Adjust Seasoning: Add salt to taste and stir well. If the gravy is too thick, add a little water and let it simmer for a few more minutes.
Finish with Spices: Sprinkle the prepared whole spice powder over the curry and mix gently. Let it simmer for a couple of minutes to infuse the flavours.
Garnish: Add freshly chopped coriander and ginger julienne on top.

Serve: Serve hot with steamed rice or Indian bread of choice. The rich and aromatic gravy pairs well with the tender baby potatoes and soybeans.