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Soya Bean Aur Bathuey Ka Saag with Poori Recipe
Soya bean keema and sauteed bathuva come together with spices and yogurt for a delectable saag.
- Total Cook Time 55 mins
- Prep Time 10 mins
- Cook Time 45 mins
- Medium
Ingredients of Soya Bean Aur Bathuey Ka Saag with Poori
- 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
How to Make Soya Bean Aur Bathuey Ka Saag with Poori
HideShow Media1.
In a bowl take some hot water and soak the soya bean keema for some time.
2.
In boiling water, blanch the bathuva and saute it in a pan.
3.
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.
4.
Now squeeze the soaked soya bean keema and add along with sauteed bathuva. Stir fry on a slow flame.
5.
Add fresh coriander and lemon juice. Serve hot with poories and raita.
For poori:
1.
Take the atta in a bowl. Add semolina, ajwain, salt and ghee and rub it nicely.
2.
Add little bit of water and make a stiff dough. Rest it and roll it into baby poories and fry.
3.
Make a basic raita with remaining yoghurt, sauteed bathuva and salt. Serve with saag, with rajasthani papad on the side.
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