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Soya Bean Aur Bathuey Ka Saag with Poori

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Soya Bean Aur Bathuey Ka Saag with Poori

Soya Bean Aur Bathuey Ka Saag with Poori


:Girish Krishnan, Team India

Recipe Cook Time

:45 Minutes

Soya bean keema and sauteed bathuva come together with spices and yogurt for a delectable saag.


  • 200 gm soya bean keema

    1 kg fresh bathuva, chopped

    1/2 cup oil

    1 tsp ginger, chopped

    1 tsp green chilli, chopped

    4 tomatoes, chopped

    1 tsp cumin seeds

    1 tsp asafoetida

    1 tsp turmeric powder

    1 tsp red chilli powder

    2 tsp coriander powder

    1 tsp salt or to taste

    5 tsp yogurt

    6 Tbsp fresh coriander, chopped

    2 tsp lemon juice

    For Poori:

    1 cup atta (200g)

    1/4 cup semolina (sooji) (50g)

    1/2  tsp carom seeds (ajwain)

    Salt to taste

    5 tsp ghee

    2 cups oil for frying

    1 packet rajasthani papad


In a bowl take some hot water and soak the soya bean keema for some time.

In boiling water, blanch the bathuva and saute it in a pan.

In a separate pan, heat some oil. Add chopped ginger, green chilli, tomatoes and spices and cook well for 5 - 8 minutes. Add beaten yoghurt and cook further more till it leaves oil.

Now squeeze the soaked soya bean keema and add along with sauteed bathuva. Stir fry on a slow flame.

Add fresh coriander and lemon juice. Serve hot with poories and raita.

For poori:

Take the atta in a bowl. Add semolina, ajwain, salt and ghee and rub it nicely.

Add little bit of water and make a stiff dough. Rest it and roll it into baby poories and fry.

Make a basic raita with remaining yoghurt, sauteed bathuva and salt. Serve with saag, with rajasthani papad on the side.

Key Ingredients: tofu, refined oil, ginger, green chillies, tomato, cumin seeds, asafoetida, turmeric powder, kashmiri mirch, corainder leaves, salt, yogurt, whole wheat flour, semolina, carom seeds, ghee