Go Back
PRINT
Soya Beans Shimla Mirch Masala
Course: Side Dish
Cuisine: Indian
Keyword: soya beans
Servings: 4
Ingredients
  • 1 cup dried non-gmo soya beans
  • 1/2 medium red onion minced
  • 1 ripe tomato finely chopped
  • 3 tsp peanut oil
  • 1/4 tsp turmeric
  • 1/2 tsp freshly grated ginger
  • 1/4 tsp jeera / cumin seeds
  • sea salt
  • juice of half a lemon
  • cilantro to garnish
For the gravy
  • 1/2 tsp peanut oil
  • 1/4 red onion diced
  • 1/2 medium red bell pepper seeds removed, diced
  • 3 green chillies
  • generous handful of cilantro
  • 10 cashew nuts
Instructions
  1. Wash soya beans well several times and soak in at least 3 cups (3 times) of potable water for 6-8 hours or overnight. Once soaked, wash a few times again and drain. Pressure cook soya beans with salt and water, a little more than enough to cover the beans, for 3-4 whistles or until cooked soft.
  2. Keep the vegetables chopped and paste for the gravy ready while the pressure cooker is on.
paste for the gravy:
  1. Heat 1/2 tsp oil in a pan. When the oil shimmers, add onions and sauté until translucent. Add diced red bell pepper and sauté until the hissing sound dies out or the rawness disappears.
  2. Transfer sauteéd onions and red bell pepper to a blender and blend along with raw cilantro, green chillies, cashew nuts and some water to a smooth paste.
  3. For soya beans masala
  4. When the cooker has cooled, heat 3 tsp oil in the same pan used earlier. When the oil is hot enough or begins to shimmer, add cumin seeds. When they start sizzling, add minced onions and sauté until translucent. Add turmeric, grated or crushed ginger and tomato, give it a good stir and cook covered on medium until oil separates. Now, add the ground paste, cooked soya beans and salt. Adjust water to the required consistency. Cook covered until well cooked or about 10-12 mins. Stir intermittently. Simmer covered for an additional 5 mins and switch off.
  5. Finish off by squeezing lemon juice and garnish with cilantro. Serve hot with roti, phulka, chapati or any indian bread of choice or even steamed brown rice.
Notes

Once soaked soya beans expand up to triple in quantity.
In the absence of a pressure cooker, cook the beans in an open pot on stove top until well cooked.

This dish can be cooked ahead of time for an even better taste.

Alternatively, fresh or frozen edamame beans would make a good substitute. Skip the soaking part and cook it on stove top until soft. Pressure cooker will make them too mushy.

Use green bell pepper if not for red bell pepper.

Peanuts can be used in place of cashews. Just double the amount and roast before grinding for the paste.

Substitutes will alter the taste, but they will be differently tasty on their own.