Try out this traditional Vegitarian Soybean Kheema masala or Bhugal Soyabean Sindhi recipe by Veena Gidwani! It's the perfect dish to go with rice or roti. Let us know how much you loved it in the comment section & don't forget to subscribe for more such recipes.Subscribe to India Food Network: https://goo.gl/B3NEasFollow Us on Social Media :-Facebook: https://www.fb.com/indiafoodnetworkTwitter - https://twitter.com/ifnInstagram: https://www.instagram.com/indiafoodnetwork/IFN Website: http://indiafoodnetwork.in/Download our India Food Network App - https://play.google.com/store/apps/details?id=com.ping.ifn&hl=enLove our recipes? Hit 'LIKE' and show us your support! :)Post your comments below and share our videos with your friends. Spread the love! :)Ingredients: • 1 cup soyabean granules• 2 medium sized onions finely chopped• 2 large tomatoes grated• 1 tbsp ginger garlic paste• 2 green chillies chopped• 1 tsp coriander powder• ½ tsp garam masala• ½ tsp cumin powder• ¼ tsp turmeric powder• ¼ tsp red chilli powder• 3-4 Bay leaves• 3 tbps oil• Salt to tasteMethod:Soak Soyabean in a bowl of water.Heat oil in a pressure cooker. Add ginger garlic paste and green chillies and lower flame. Now add onions and sauté till light brown. Next squeeze out the water from the soyabean and add to onions. Add all dry spices and cook for a minute or two. Then add tomato and cook on medium flame stirring now and again till the mixture is golden brown and tomatoes well blended. Add one cup of boiling water , close cooker and cook for 7 to 8 minutes on low flame. Serve hot garnished with coriander leaves, onion rings and lemon slices.
