soya bhurji recipe | soya matar bhurji (2024)

सोया भुर्जी रेसिपी | सोया मटर भुर्जी | सोया भुर्जी सोया ग्रेन्यूल्स से - हिन्दी में पढ़ें (Soya Bhurji ( Soya Granules Recipes) in Hindi)

If you like Soy Bhurji

1. Likesoya bhurji recipe | soya matar bhurji |soya bhurji from soya granules |then try our other healthy dry sabzi recipes.
   • french beans and chana dal stir fry
   • gavarfali ki sukhi sabzi
   • spicy soya bhurji

For Soy Bhurji

1. To make Soy Bhurji | Soya Bhurji | Spicy Soya Bhurji | Soya Granules Bhurji first we need to soak the soy granules. Place approx. 3/4 cup of soy granules in a deep bowl.
   
2. Pour enough warm water in it.
   
3. Cover with a lid and allow them to soak for 5 to 7 minutes.
   
4. Open the lid and squeeze the soy granules to remove the excess water and discard it. Approx. 1 1/2 cups of soaked soy granules are ready for Soy Bhurji.
   
5. Next to makesoya bhurji recipe | soya matar bhurji |soya bhurji from soya granules |take a deep non-stick pan and add oil to it. Allow the oil to heat well.
   
6. Once the oil is hot, add finely chopped onions. They will give a good mouthfeel with soaked soy granules.
   
7. Add garlic paste also. Alternatively you can add finely chopped garlic if you like it.
   
8. Sauté on a medium flame for 1 to 2 minutes. The onions will turn translucent, it’s an indication that onions have been cooked well.
   
9. Add the tomatoes. Chop tomatoes also finely. You will need approx. ½ cup of tomatoes to make Soya Bhurji.
   
10. Add 2 tbsp of water.
    
11. Mix well and cook it on a medium flame for 2 to 3 minutes. The tomatoes should be completely cooked and leave no raw taste behind.
    
12. Now add spices to complete making Spicy Soya Bhurji. Add turmeric powder.
    
13. Add chilli powder as per your liking. We recommend adding 1 tsp of chilli powder.
    
14. Add garam masala for added taste.
    
15. Mix well and cook on a medium flame for 1 minute. Remember to keep stirring continuously to avoid the masalas from sticking to the sides of the pan. To prevent the masalas from burning, you can also add 1 tbsp of water while cooking.
    
16. Add soaked soy granules.
    
17. Add boiled green peas also to make Soya Matar Bhurji.
    
18. Finally add salt as per your taste.
    
19. Mix well and cook on a medium flame for another 2 minutes, while stirring occasionally.
    
20. Switch off the flame, add lemon juice and mix well to complete making Soya Bhurji.
    
21. soya bhurji | soya matar bhurji |soya bhurji from soya granules |is ready for serving. Serve it immediately. You can garnish it with coriander to make it look more attractive.
    
22. If you like Soy Bhurji, also try other bhurji recipes like Paneer Bhurji and Egg Bhurji.
23. Soya Bhurjiis rich inVitamin C,Phosphorous,Fiber,Protein, Iron.1.Vitamin C: Vitamin Cis a great defence against coughs and colds.Have citrus fruits,lemons, vegetables ( capsicum, broccoli, cabbage). 25% of RDA.2.Phosphorous:Phosphorousworks closely with calcium to build bones.22% of RDA.3. Fiber:Dietary fiberreduce the risk of heart disease, prevent the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables, moong, oats, matki, whole grains. 20% of RDA.4.Protein:Proteinis required for the managing the wear and tear of all cells of the body.Haveprotein rich Indian foodslike paneer, curd, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). 15% of RDA.5.Iron :Iron is essential in the chemical reactions that produce energy from foods. Eat more greens and garden cress seeds to prevent you from being anaemic. Here are the top 7 sources of iron rich foods. 10% of RDA.

For Corn Palak Subzi

1. Aside from Soya Bhurji, also try other subzi recipes likeCorn Palak Sabzi.See detailed recipe ofCorn Palak Sabzi.ForCorn Palak Sabzi

   1 cupboiled sweet corn kernels (makai ke dane)
   1/2 cuponion paste
   1/2 cuptomato pulp
   1/4 tspturmeric powder (haldi)
   2 tspcoriander-cumin seeds (dhania-jeera) powder
   1/4 tspgaram masala
   1 tbspoil
   saltto taste
   1/2 cuplow fat milk, 99.7% fat-free

   For The Spinach Purée (makes Approx. 3/4 Cup)
   1 cupchopped spinach (palak)
   2 tspdried fenugreek leaves (kasuri methi)
   1/2 cupchopped coriander (dhania)
   3garlic (lehsun) cloves
   2green chillies
   25 mmpiece ofginger (adrak)

   See Also

   Jain Sabzi Recipes, Jain Gravy Recipes

   For Serving With Corn Palak Subzi
   phulkasorparathas

   Method

   For the spinach purée

   1. Combine the spinach, dried fenugreek leaves ,sugar and ¼ cup of water, mix well and cook on a medium flame for few seconds.
   2. Allow it to cool completely and grind it in a mixer to a smooth purée along with coriander, garlic, green chillies and ginger. Keep aside.
   
   How to proceed to make corn palak sabzi
   
   1. Heat the oil in a non-stick pan, add the onion paste and sauté on a medium flame for 1 to 2 minutes.
   2. Add the tomato pulp and sauté on a medium flame for few seconds.
   3. Add the turmeric powder, coriander-cumin seeds powder, garam masala,mix well and cook on a medium flame for 1 minute.
   4. Add the prepared spinach purée, mix well and cook on a medium flame for 1 more minute.
   5. Add the salt and milk, mix well and cook on a medium flame for 1 to 2 minutes.
   6. Add the sweet corn kernels, mix well and cook on a medium flame for 1 minute.
   7. Serve thecorn palak sabzihot with phulkas or parathas.
   
   
   

Coloured Capsicum and Paneer Subzi

1. Aside from Soya Bhurji, also try other subzi recipes likeColoured Capsicum and Paneer Subzi.See detailed recipe ofColoured Capsicum and Paneer Subzi.ForColoured Capsicum and Paneer Subzi

   Ingredients

   
   2 1/2 cupscapsicum cubes (red,yellowandgreen)
   1/2 cuplow-fat paneer (cottage cheese) cubes
   2 tspoil
   1/2 cuponion cubes
   1/2 tspginger (adrak) paste
   1 tspgarlic (lehsun) paste
   2 tspdried fenugreek leaves (kasuri methi)
   1 1/4 cupsfreshtomato pulp
   1/2 tspturmeric powder (haldi)
   1/2 tspchilli powder
   1 tspgaram masala
   saltto taste

   For Serving
   roti/whole wheat paratha

   Method

   1. Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 2 minutes.
   2. Add the ginger paste, garlic paste and dried fenugreek leaves and sauté on a medium flame for a few seconds.
   3. Add the capsicum, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
   4. Add the tomato pulp, turmeric powder chilli powder and garam masala, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally.
   5. Add the paneer and salt, mix gently and cook on a medium flame for 1 more minute.
   6. Serve immediately with roti or whole wheat paratha.
   
   

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