{"id":4399,"date":"2025-02-16T12:01:44","date_gmt":"2025-02-16T12:01:44","guid":{"rendered":"https:\/\/www.blogshog.com\/?p=4399"},"modified":"2026-03-11T13:55:48","modified_gmt":"2026-03-11T13:55:48","slug":"how-to-make-delicious-potato-soyabean-soya-chunks-korma","status":"publish","type":"post","link":"https:\/\/www.blogshog.com\/hindi\/how-to-make-delicious-potato-soyabean-soya-chunks-korma\/","title":{"rendered":"\u0938\u094b\u092f\u093e\u092c\u0940\u0928 \u0915\u0941\u0930\u094d\u092e\u093e \u0930\u0947\u0938\u093f\u092a\u0940 | Soyabean Kurma Recipe in Hindi | \u0938\u094d\u0935\u093e\u0926\u093f\u0937\u094d\u091f \u0906\u0932\u0942 \u0914\u0930 \u0938\u094b\u092f\u093e\u092c\u0940\u0928 \u0915\u0941\u0930\u092e\u093e \u0915\u0948\u0938\u0947 \u092c\u0928\u093e\u090f\u0902\u0964"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">\ud83e\udd54 <strong>Potato &#8211; Soybean Kurma Recipe<\/strong> \ud83c\udf3f<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">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. \ud83e\udd29\ud83c\udf7d\ufe0f<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\" \/>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83d\uded2 <strong>Ingredients Required<\/strong> \ud83e\uddd1\u200d\ud83c\udf73<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83e\udd54 <strong>4 medium-sized potatoes<\/strong> \u2013 cut into small pieces<br>\ud83c\udf31 <strong>1 cup soybean chunks (soya vadi)<\/strong> \u2013 soaked in hot water &amp; squeezed<br>\ud83e\uddc2 <strong>1 \u00bd tsp salt<\/strong> \u2013 or as per taste<br>\ud83c\udf15 <strong>\u00bd tsp turmeric powder<\/strong> \u2013 for color &amp; flavor<br>\ud83c\udf36\ufe0f <strong>Red chili powder<\/strong> \u2013 as per taste<br>\ud83c\udf3f <strong>2 tbsp coriander powder<\/strong> \u2013 for aroma<br>\u2b50 <strong>1 tsp aniseed (saunf) powder<\/strong> \u2013 adds a subtle sweetness<br>\ud83d\udd25 <strong>1-2 tsp garam masala<\/strong> \u2013 for deep flavors<br>\ud83e\udd5c <strong>2 tbsp sesame &amp; poppy seed powder<\/strong> \u2013 for creaminess<br>\ud83c\udf45 <strong>2 large tomatoes<\/strong> \u2013 pureed<br>\ud83e\uddc4 <strong>10 garlic cloves<\/strong> \u2013 crushed<br>\ud83e\udeda <strong>1-inch ginger<\/strong> \u2013 sliced<br>\ud83e\udd5b <strong>2 tbsp curd (yogurt)<\/strong> \u2013 for a rich texture<br>\ud83c\udf76 <strong>2 tbsp fresh cream<\/strong> \u2013 optional but enhances the taste<br>\ud83c\udf3f <strong>1 tsp kasuri methi (dried fenugreek leaves)<\/strong> \u2013 for extra aroma<br>\ud83c\udf3f <strong>Fresh coriander leaves<\/strong> \u2013 for garnishing<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\" \/>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83d\udc69\u200d\ud83c\udf73 <strong>Step-by-Step Cooking Instructions<\/strong> \ud83d\udd25<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>1\ufe0f\u20e3 Preparing the Soy Chunks &amp; Potatoes<\/strong><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">\u2705 Soak the <strong>soy chunks<\/strong> in <strong>hot water<\/strong> for 10-15 minutes. Squeeze out excess water.<br>\u2705 Heat <strong>oil<\/strong> in a pan and <strong>fry the potato pieces<\/strong> with a pinch of salt until golden brown. Remove &amp; set aside.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>2\ufe0f\u20e3 Making the Masala Base<\/strong><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83d\udee2\ufe0f Heat <strong>2 tbsp oil<\/strong> in a pan and add the <strong>ground onion, ginger, garlic, sesame &amp; poppy seeds<\/strong> paste.<br>\ud83c\udf45 Cook until it <strong>turns light golden brown<\/strong> and oil starts separating.<br>\ud83c\udf36\ufe0f Add <strong>turmeric, coriander powder, red chili powder, garam masala<\/strong> &amp; saut\u00e9 for a minute.<br>\ud83e\udd44 Pour in the <strong>tomato puree<\/strong> and cook for <strong>5 minutes<\/strong> until well blended.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>3\ufe0f\u20e3 Bringing It All Together<\/strong><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83e\udd5b Add <strong>curd &amp; fresh cream<\/strong> and mix well.<br>\ud83c\udf3f Sprinkle <strong>kasuri methi<\/strong> for an aromatic touch.<br>\ud83e\udd54 Now add the <strong>fried potatoes<\/strong> &amp; <strong>soaked soy chunks<\/strong>, stir well.<br>\ud83d\udca7 Pour <strong>hot water as required<\/strong> to adjust the consistency. Cover &amp; cook for <strong>5-7 minutes<\/strong> until flavors are infused.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>4\ufe0f\u20e3 Final Touch &amp; Serving<\/strong><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83c\udf3f Garnish with <strong>fresh coriander leaves<\/strong>.<br>\ud83c\udf5b Serve <strong>hot<\/strong> with <strong>steamed rice, naan, or chapati<\/strong>! Enjoy! \ud83d\ude0b\ud83c\udf89<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\" \/>\n\n\n\n<h3 class=\"wp-block-heading\">\u2b50 <strong>Pro Tips for the Best Kurma<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">\u2714\ufe0f <strong>For extra richness<\/strong>, add 1 tbsp cashew paste instead of cream.<br>\u2714\ufe0f <strong>Make it vegan<\/strong> by replacing curd &amp; cream with coconut milk. \ud83e\udd65<br>\u2714\ufe0f <strong>Enhance the flavor<\/strong> with a dash of lemon juice before serving. \ud83c\udf4b<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83d\udd25 <strong>Enjoy your delicious Potato-Soybean Kurma!<\/strong> Let me know how it turns out. \ud83c\udf5b\ud83d\udc9b\ud83d\ude0a<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"How to Make Delicious Potato &amp; Soyabean (Soya Chunks) Korma | Lunch, Dinner Recipe by Pooja Jamdar\" width=\"770\" height=\"433\" src=\"https:\/\/www.youtube.com\/embed\/yVUDbeRpULs?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>10 frequently asked questions (FAQs)<\/strong> about <strong>Potato-Soybean Kurma<\/strong> along with their answers!<\/h2>\n\n\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<ol class=\"rank-math-list \">\n<li id=\"faq-question-1739707226608\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">What is Potato-Soybean Kurma?<\/h3>\n<div class=\"rank-math-answer \">\n\n<p>\ud83d\udc49 <strong>Potato-Soybean Kurma<\/strong> is a rich and flavorful Indian curry made with <strong>soy chunks (soya vadi)<\/strong>, <strong>potatoes<\/strong>, and a creamy, spiced gravy. It\u2019s packed with protein and pairs well with rice, roti, or naan.<\/p>\n\n<\/div>\n<\/li>\n<li id=\"faq-question-1739707245983\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Is this recipe vegan?<\/strong> \ud83c\udf31<\/h3>\n<div class=\"rank-math-answer \">\n\n<p>\ud83d\udc49 The recipe contains <strong>curd &amp; fresh cream<\/strong>, but you can make it vegan by using <strong>coconut milk<\/strong> or <strong>cashew paste<\/strong> instead.<\/p>\n\n<\/div>\n<\/li>\n<li id=\"faq-question-1739707256441\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">How do I prevent the soy chunks from being chewy?<\/h3>\n<div class=\"rank-math-answer \">\n\n<p>\ud83d\udc49 Soak the <strong>soy chunks<\/strong> in <strong>hot water<\/strong> for 10-15 minutes. Then squeeze out excess water before adding them to the gravy. This makes them soft and flavorful.<\/p>\n\n<\/div>\n<\/li>\n<li id=\"faq-question-1739707265924\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Can I make this kurma without potatoes?<\/h3>\n<div class=\"rank-math-answer \">\n\n<p>\ud83d\udc49 Yes! You can replace <strong>potatoes<\/strong> with <strong>cauliflower, green peas, or paneer (if not vegan).<\/strong><\/p>\n\n<\/div>\n<\/li>\n<li id=\"faq-question-1739707277033\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>How spicy is this kurma?<\/strong> \ud83c\udf36\ufe0f<\/h3>\n<div class=\"rank-math-answer \">\n\n<p>\ud83d\udc49 The spice level is <strong>medium<\/strong>, but you can adjust it by increasing or reducing the <strong>red chili powder<\/strong> and <strong>garam masala<\/strong> as per your preference.<\/p>\n\n<\/div>\n<\/li>\n<li id=\"faq-question-1739707287453\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>What can I serve with this kurma?<\/strong> \ud83c\udf7d\ufe0f<\/h3>\n<div class=\"rank-math-answer \">\n\n<p>\ud83d\udc49 It pairs well with:<br \/>\u2714\ufe0f <strong>Steamed rice<\/strong> \ud83c\udf5a<br \/>\u2714\ufe0f <strong>Jeera rice<\/strong> \ud83c\udf3f<br \/>\u2714\ufe0f <strong>Roti\/Paratha\/Naan<\/strong> \ud83e\uded3<br \/>\u2714\ufe0f <strong>Pulao or Biryani<\/strong> \ud83c\udf5b<\/p>\n\n<\/div>\n<\/li>\n<li id=\"faq-question-1739707299215\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I store and reheat this dish?<\/strong> \ud83d\udd25<\/h3>\n<div class=\"rank-math-answer \">\n\n<p>\ud83d\udc49 Yes! Store in an <strong>airtight container<\/strong> in the <strong>refrigerator for up to 2 days.<\/strong> Reheat on low heat with a splash of water to adjust the consistency.<\/p>\n\n<\/div>\n<\/li>\n<li id=\"faq-question-1739707309698\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">How can I make the kurma thicker?<\/h3>\n<div class=\"rank-math-answer \">\n\n<p>\ud83d\udc49 To make it thicker, add <strong>1 tbsp of cashew paste<\/strong> or <strong>almond paste<\/strong> while cooking. You can also <strong>reduce the water<\/strong> for a thicker consistency.<\/p>\n\n<\/div>\n<\/li>\n<li id=\"faq-question-1739707319961\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I use canned tomatoes instead of fresh ones?<\/strong> \ud83c\udf45<\/h3>\n<div class=\"rank-math-answer \">\n\n<p>\ud83d\udc49 Yes! <strong>Canned tomatoes<\/strong> or <strong>tomato puree<\/strong> can be used. Just adjust the quantity to maintain the balance of flavors.<\/p>\n\n<\/div>\n<\/li>\n<li id=\"faq-question-1739707328753\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>How can I enhance the flavor of this kurma?<\/strong> \ud83d\udca1<\/h3>\n<div class=\"rank-math-answer \">\n\n<p>\ud83d\udc49 To boost the taste:<br \/>\u2714\ufe0f Add a <strong>dash of lemon juice<\/strong> \ud83c\udf4b before serving.<br \/>\u2714\ufe0f Sprinkle some <strong>roasted kasuri methi<\/strong> \ud83c\udf3f for extra aroma.<br \/>\u2714\ufe0f Use <strong>homemade garam masala<\/strong> for an authentic taste.<\/p>\n\n<\/div>\n<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>\ud83e\udd54 Potato &#8211; Soybean Kurma Recipe \ud83c\udf3f 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. \ud83e\udd29\ud83c\udf7d\ufe0f \ud83d\uded2 Ingredients Required \ud83e\uddd1\u200d\ud83c\udf73 \ud83e\udd54 4 medium-sized potatoes \u2013 cut into small pieces\ud83c\udf31 1 cup soybean chunks (soya vadi) \u2013<\/p>\n","protected":false},"author":4,"featured_media":471,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[111,127,139],"tags":[172],"class_list":["post-4399","post","type-post","status-publish","format-standard","has-post-thumbnail","category-north-indian-recipes","category-lunch-dinner","category-veg-recipes","tag-recipes-in-hindi"],"_links":{"self":[{"href":"https:\/\/www.blogshog.com\/hindi\/wp-json\/wp\/v2\/posts\/4399","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.blogshog.com\/hindi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.blogshog.com\/hindi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.blogshog.com\/hindi\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.blogshog.com\/hindi\/wp-json\/wp\/v2\/comments?post=4399"}],"version-history":[{"count":1,"href":"https:\/\/www.blogshog.com\/hindi\/wp-json\/wp\/v2\/posts\/4399\/revisions"}],"predecessor-version":[{"id":6181,"href":"https:\/\/www.blogshog.com\/hindi\/wp-json\/wp\/v2\/posts\/4399\/revisions\/6181"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.blogshog.com\/hindi\/wp-json\/wp\/v2\/media\/471"}],"wp:attachment":[{"href":"https:\/\/www.blogshog.com\/hindi\/wp-json\/wp\/v2\/media?parent=4399"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.blogshog.com\/hindi\/wp-json\/wp\/v2\/categories?post=4399"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.blogshog.com\/hindi\/wp-json\/wp\/v2\/tags?post=4399"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}