Alu Diye Soyabeaner Jhal

Alu die Soyabean er jhal

Hello friends, Today I’ve made one of my favorite recipes, which I am very excited to share with you. The name of the recipe is “Alu Diye Soyabeaner Jhal.”. The recipe is very tasty, and I hope you guys will also love it. So let’s dive in…

YouTube Video:

If you like to watch this “Alu Diye Soyabeaner Jhal” recipe directly on YouTube, then click on the link below.

Ingredients:

  • 2 medium-sized chopped potatoes.
  • 1 cup mastard oil.
  • 2 tbsp. turmeric powder
  • 1 tbsp salt.
  • 1 tbsp. cumin powder
  • 3 medium-sized chopped onions
  • 200g Soyabean (Soya Chunks)
  • 2 cup water

Methods:

  1. In a frying pan, pour some oil and put in freshly chopped potatoes. Take 2 medium-sized potatoes and chop them into square shapes. Add 1 tablespoon of turmeric powder and a pinch of salt to taste, and fry till golden brown.
  2. Once the potatoes are fried and golden brown, keep them aside in a separate bowl, and in the same oil, put previously boiled soyabean (soya chunks) in the pan. Make sure you squeeze all the water from the soyabean before putting it into the frying pan.
  3. Fry the soyabean (soya chunks) till they are dry, and then put them aside in a separate bowl.
  4. Next, in the same frying pan, add 50 grams of oil and two dry chilies. Toast it well, and then add 2 finely chopped onions. Saute it well till the onions are golden brown.
  5. Later, add onion paste (150 g). I’ve prepared it separately by using 3 medium-sized onions and making a paste in a grinder.
  6. It’s time to create the masala. Mix the paste well, and then add 1 tablespoon of turmeric powder, 2 tablespoons of red chilli powder, and 1 tablespoon of cumin powder.
  7. Mix the masala well for 3–4 minutes till the oil separates.
  8. Next, add the previously fried potatoes to the masala and mix it well.
  9. It’s time to make the gravy. Add 2 cups of water to the mixture, cover the pan with a lid, and let it cook for 4-5 minutes.
  10. Once all the potatoes are cooked properly, add the previously fried soyabean (soya chunks) to the gravy and mix it for 2-3 minutes.
  11. Make sure that the soyabean absorbs the gravy properly, or else the soyabean will not taste good. It will be dry from the inside.
  12. Put in the lid for another 2-3 minutes, and when the gravy is somewhat reduced to half, the recipe is ready to be served.

Conclusion:

I hope you like the “Soyabeaner Jhal” recipe. Do prepare this recipe at home and let me know in the comments how it went. Again, if you like this recipe, please don’t forget to like our YouTube channel, “Bangalir Special Ranna” for more awesome recipes like this. See you next time! Bye!

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