Shahi Soya Sabzi

Even the humble soya chunks become royal when floated atop a rich "Shahi" white gravy. Drain out the water and also the foam that forms on top of the onions and cashew mix when cooking as the flavour will be spoilt if you keep the foam on.

Shahi Soya Subzi

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Shahi Soya Subzi recipe - How to make Shahi Soya Subzi

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

    Main procedure
  1. Boil a vesselful of water, add the onions and cashewnuts and cook for 10 minutes.
  2. Drain and grind in a mixer to make a smooth paste and keep aside.
  3. Heat the soya oil in a kadhai, add the cumin seeds, clove, cardamom, bayleaf and cinnamon.
  4. When the seeds crackle, add the ginger-garlic paste and green chillies and sauté for 2 minutes.
  5. Add the prepared paste, coriander powder, chilli powder and curds and simmer for a few minutes while stirring continuously.
  6. Add the soya chunks, salt and 1 cup of water, mix well and simmer for another 5 minutes.
  7. Serve hot garnished with coriander.
Nutrient values (Abbrv) per serving
Energy126 cal
Protein10.5 g
Carbohydrates7.4 g
Fiber5.2 g
Fat5.8 g
Cholesterol2 mg
Sodium4.5 mg


Shahi Soya Subzi
 on 17 Jun 21 03:15 PM

Not at all good.
Tarla Dalal
17 Jun 21 03:19 PM
   Thanks for the feedback !!! We will retry the recipe and update it soon. Keep reviewing recipes and articles you loved.
Shahi Soya Subzi
 on 14 Apr 20 07:57 PM

Not a good receipe. Adding curd spoiled the taste of gravy.
Shahi Soya Subzi
 on 10 Jun 14 06:29 PM

Love this recipe.