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Soya Bean Aur Bathuey Ka Saag with Poori


Soya Bean Aur Bathuey Ka Saag with Poori

Soya Bean Aur Bathuey Ka Saag with Poori



Recipe Cook Time


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.

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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