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Chatpata Soya Curry

Chatpata-Soya-Curry by foodsfunda.com

Today I am sharing the recipe Chatpata Soya Curry, it’s also very delicious and nutritious. It’s easy to cook. For vegetarians and soy lovers, this Chatpata Soya Curry recipe is often recommended. You’ve made every veg day or fasting day to this recipe. I preferred to cook chunks of soya once or two per week. We normally didn’t get any taste in our taste bird during the fever, and this Chatpata Soya Curry is helping you open your test bird and refresh your mouth. I hope you guys will enjoy this recipe.

To know more about soybean nutrition value Click here.

INGREDIENTS
  • Soya (boiled) – 2 cup
  • Potato (cut in cubes) – 1 medium size
  • Tomato (Chopped) – 1 medium size
  • 7 to 8 chopped Green Chilies
  • Lime juice – 1 tbsp
  • Cashew(kaju) Paste – 2 tbsp
  • Saunf Powder (Mauri) – 1 tsp
  • Amchur Powder – 1 tsp
  • Red chili Powder – 2 tsp
  • Black Cumin seeds – ½ tsp
  • Pinch of Hing (Asafoetida) – ½ tsp
  • Turmeric Powder – ½ tsp
  • 1 to 2 Bay Leaves
  • Salt
  • Sugar
  • Refined Oil

TIME REQUIRED : Less than 15 mints

PROCEDURE

STEP 1

Take a frying pan and heat some oil, and fry the potato until soft. Take the potato out in a plate after frying, and keep it aside.

STEP 2

Apply bay lives, black seeds, green chili, and hing, in the remaining oil, then fry it for a few secs. Now it’s time to attach the chopped tomato, season with salt, and saute until tender.

STEP 3

Add Kaju paste, saunf powder, amchur powder, turmeric, red chills, some sugar and combine well. Keeps sprinkling a little water after that, and mix it very well.

STEP 4

Gently add potato and soybean to the masala. Saute for a few mins.

STEP 5

Mix the little water and cook the mixture until it becomes dry. Add some lime juice and off the flame. Now, serve quickly with Paratha or Roti.

Sweet Soma
She is passionate about cooking and homemaking. She actively writing nice recipes at FoodsFunda. The place where you learn to cook delicious food easily. Also, she write some experimental dishes very often.

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