Authentic Soybean Curry Recipe – Ginger & Spice Indian Style

Last Updated on 2 months by Neha Deshmukh

Authentic Soybean Curry Recipe – Ginger & Spice Indian Style

Hey everyone! If you’re looking for a hearty, flavorful, and surprisingly easy Indian curry, you have to try this Soybean Curry. It’s a dish my grandmother used to make, and honestly, it’s one of those recipes that just feels like a warm hug in a bowl. It’s packed with protein, incredibly satisfying, and perfect with a steaming plate of rice or some warm rotis. Let’s get cooking!

Why You’ll Love This Recipe

This Soybean Curry isn’t just delicious; it’s a winner for so many reasons. It’s a fantastic source of plant-based protein, making it a great option for vegetarians and anyone looking to incorporate more meatless meals into their diet. It’s also relatively quick to make, especially if you use a pressure cooker. Plus, the blend of spices is just divine – warm, aromatic, and totally addictive. Trust me, you’ll be making this one again and again!

Ingredients

Here’s what you’ll need to create this flavorful curry:

• 1 cup soyabean
• 3 large onions
• 3 large tomatoes
• 2-3 green chilies
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp turmeric powder
• 2 tbsp coriander powder
• 1 tsp garam masala powder
• 1 tsp red chilli powder
• 1 tbsp saunf powder (fennel powder)
• 1 tsp mustard seeds
• 2 tsp cumin seeds
• 1 black cardamom
• 1 cinnamon stick
• 1 tbsp dry kasturi methi leaves (fenugreek leaves)
• 1 tbsp ghee
• 1 tbsp oil

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in this recipe.

• Soybeans: These little powerhouses are packed with protein and fiber! I prefer to use medium-sized soybeans for this curry. Remember to soak them for at least 4-6 hours, or even overnight, for the best texture.
• Kasturi Methi: This dried fenugreek leaf is a game-changer. It adds a unique, slightly bitter aroma that’s so characteristic of North Indian cuisine. You can find it at most Indian grocery stores. If you absolutely can’t find it, you can try substituting with dried fenugreek leaves, but it won’t be quite the same.
• Spice Levels: Feel free to adjust the amount of green chilies and red chili powder to your liking. My family prefers a medium spice level, but you can easily dial it up or down.
• Ghee: Good quality ghee really elevates the flavor of this curry. It adds a richness and aroma that butter just can’t replicate. If you’re looking for a healthier option, you can use a good quality vegetable oil, but ghee is traditional and truly special.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, clean and wash the soybeans thoroughly, then set them aside to soak.
2. Heat the oil in a pressure cooker over medium heat. Once hot, add the mustard seeds and let them splutter – you’ll know they’re ready when they start to pop!
3. Next, add the cumin seeds, black cardamom, and cinnamon stick. Sauté for about 30 seconds, until fragrant. The aroma at this stage is amazing.
4. Now, add the sliced onions, green chilies, turmeric powder, and salt. Fry until the onions turn a beautiful golden brown. This takes about 8-10 minutes, so be patient!
5. Stir in the garlic paste and cook for another minute or two, until the raw aroma disappears. You don’t want to burn the garlic!
6. In a small bowl, mix together the coriander powder, red chili powder, and garam masala powder. Add this spice blend to the cooker and cook for 2-3 minutes, stirring constantly, until the oil starts to separate from the spices.
7. Add the chopped tomatoes and cook for 3-4 minutes, until they soften and break down.
8. Add the soaked soybeans and enough water to cover them by about an inch. Close the pressure cooker and cook for 4-5 whistles, or until the soybeans are tender.
9. Once the pressure has released, open the cooker and add the saunf powder and kasturi methi leaves. Simmer for 2-3 minutes, allowing the flavors to meld.
10. In a separate small pan, heat the ghee over medium heat. Add the ginger paste and sauté for about 30 seconds, until fragrant. Pour this tadka (tempering) into the curry and mix well.

And that’s it! Your delicious Soybean Curry is ready to enjoy.

Expert Tips

• Don’t skip the soaking step for the soybeans! It helps them cook evenly and become nice and tender.
• Keep stirring while sautéing the spices to prevent them from burning.
• Adjust the amount of water in the pressure cooker depending on your preference for a thicker or thinner curry.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil.
• Spice Level Adjustment: For a milder curry, reduce the amount of green chilies and red chili powder. For a spicier kick, add a pinch of cayenne pepper.
• Pressure Cooker vs. Pot Cooking: If you don’t have a pressure cooker, you can make this curry in a regular pot. It will take longer – about 45-60 minutes – but the flavor will be just as good.
• Festival Adaptations: This curry is naturally vegetarian and can be easily adapted for Navratri or other fasting periods by omitting the onion and garlic.

Serving Suggestions

This Soybean Curry is incredibly versatile. It’s fantastic served hot with:

• Steaming basmati rice
• Warm rotis or parathas
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage – it will keep well for up to 2 months.

FAQs

Let’s answer some common questions:

• Is this curry better with fresh or dried soybeans? Dried soybeans are traditionally used and work best for this recipe.
• Can I use a different oil instead of ghee? Yes, you can, but ghee adds a unique flavor that’s hard to replicate.
• What is Kasturi Methi and can I substitute it? It’s a dried fenugreek leaf that adds a distinct aroma. You can try using regular dried fenugreek leaves, but the flavor won’t be exactly the same.
• How can I adjust the thickness of the curry? Add more water for a thinner curry, or simmer it uncovered for a few minutes to reduce the liquid and thicken it up.
• Can this curry be made ahead of time? Absolutely! The flavors actually develop even more overnight.