🥔 Potato – Soybean Kurma Recipe 🌿
A flavorful and nutritious kurma made with protein-rich soy chunks and soft potatoes! Perfect for lunch or dinner, this dish pairs wonderfully with rice, roti, or naan. 🤩🍽️
🛒 Ingredients Required 🧑🍳
🥔 4 medium-sized potatoes – cut into small pieces
🌱 1 cup soybean chunks (soya vadi) – soaked in hot water & squeezed
🧂 1 ½ tsp salt – or as per taste
🌕 ½ tsp turmeric powder – for color & flavor
🌶️ Red chili powder – as per taste
🌿 2 tbsp coriander powder – for aroma
⭐ 1 tsp aniseed (saunf) powder – adds a subtle sweetness
🔥 1-2 tsp garam masala – for deep flavors
🥜 2 tbsp sesame & poppy seed powder – for creaminess
🍅 2 large tomatoes – pureed
🧄 10 garlic cloves – crushed
🫚 1-inch ginger – sliced
🥛 2 tbsp curd (yogurt) – for a rich texture
🍶 2 tbsp fresh cream – optional but enhances the taste
🌿 1 tsp kasuri methi (dried fenugreek leaves) – for extra aroma
🌿 Fresh coriander leaves – for garnishing
👩🍳 Step-by-Step Cooking Instructions 🔥
1️⃣ Preparing the Soy Chunks & Potatoes
✅ Soak the soy chunks in hot water for 10-15 minutes. Squeeze out excess water.
✅ Heat oil in a pan and fry the potato pieces with a pinch of salt until golden brown. Remove & set aside.
2️⃣ Making the Masala Base
🛢️ Heat 2 tbsp oil in a pan and add the ground onion, ginger, garlic, sesame & poppy seeds paste.
🍅 Cook until it turns light golden brown and oil starts separating.
🌶️ Add turmeric, coriander powder, red chili powder, garam masala & sauté for a minute.
🥄 Pour in the tomato puree and cook for 5 minutes until well blended.
3️⃣ Bringing It All Together
🥛 Add curd & fresh cream and mix well.
🌿 Sprinkle kasuri methi for an aromatic touch.
🥔 Now add the fried potatoes & soaked soy chunks, stir well.
💧 Pour hot water as required to adjust the consistency. Cover & cook for 5-7 minutes until flavors are infused.
4️⃣ Final Touch & Serving
🌿 Garnish with fresh coriander leaves.
🍛 Serve hot with steamed rice, naan, or chapati! Enjoy! 😋🎉
⭐ Pro Tips for the Best Kurma
✔️ For extra richness, add 1 tbsp cashew paste instead of cream.
✔️ Make it vegan by replacing curd & cream with coconut milk. 🥥
✔️ Enhance the flavor with a dash of lemon juice before serving. 🍋
🔥 Enjoy your delicious Potato-Soybean Kurma! Let me know how it turns out. 🍛💛😊
10 frequently asked questions (FAQs) about Potato-Soybean Kurma along with their answers!
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What is Potato-Soybean Kurma?
👉 Potato-Soybean Kurma is a rich and flavorful Indian curry made with soy chunks (soya vadi), potatoes, and a creamy, spiced gravy. It’s packed with protein and pairs well with rice, roti, or naan.
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Is this recipe vegan? 🌱
👉 The recipe contains curd & fresh cream, but you can make it vegan by using coconut milk or cashew paste instead.
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How do I prevent the soy chunks from being chewy?
👉 Soak the soy chunks in hot water for 10-15 minutes. Then squeeze out excess water before adding them to the gravy. This makes them soft and flavorful.
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Can I make this kurma without potatoes?
👉 Yes! You can replace potatoes with cauliflower, green peas, or paneer (if not vegan).
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How spicy is this kurma? 🌶️
👉 The spice level is medium, but you can adjust it by increasing or reducing the red chili powder and garam masala as per your preference.
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What can I serve with this kurma? 🍽️
👉 It pairs well with:
✔️ Steamed rice 🍚
✔️ Jeera rice 🌿
✔️ Roti/Paratha/Naan 🫓
✔️ Pulao or Biryani 🍛 -
Can I store and reheat this dish? 🔥
👉 Yes! Store in an airtight container in the refrigerator for up to 2 days. Reheat on low heat with a splash of water to adjust the consistency.
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How can I make the kurma thicker?
👉 To make it thicker, add 1 tbsp of cashew paste or almond paste while cooking. You can also reduce the water for a thicker consistency.
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Can I use canned tomatoes instead of fresh ones? 🍅
👉 Yes! Canned tomatoes or tomato puree can be used. Just adjust the quantity to maintain the balance of flavors.
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How can I enhance the flavor of this kurma? 💡
👉 To boost the taste:
✔️ Add a dash of lemon juice 🍋 before serving.
✔️ Sprinkle some roasted kasuri methi 🌿 for extra aroma.
✔️ Use homemade garam masala for an authentic taste.
