Soyabean Curry

I think I’m on my way to becoming Ms. Bean! I’ve started including beans and lentils into meals at least twice a week. I find the resulting dishes simple, tasty and healthy. I was clearing out a shelf when I came across a bottle of pigeon peas. I set to work and made bendi. I found this bottle of white soyabean right next to the pigeon peas. The only thing I’ve ever had with white soyabean is bendi again. I didn’t want to make the same dish twice in the same week. But I soaked the soya beans anyway.


Armed with my bottle of Aashirwad Multipurpose Cooking Paste, I set out to make this very simple side dish.



1 cup Soya Beans, soaked overnight and drained
3 tbsp Multipurpose Cooking Paste
1 tsp Oil
1 tsp Chilli Powder
½ tsp Turmeric Powder
1 tsp Kitchen King Masala
Salt to taste

If you do not have this paste or would like to make the paste yourself, this is the recipe.

2 Onions, sliced

1 tsp Ginger-Garlic Paste

1-2 tbsp Oil

2 Tomatoes, blanched and sliced

Heat the oil in a kadhai and fry the onions along with the ginger-garlic paste. Add the sliced blanched tomatoes. Fry this for 2-3 minutes.


Heat the oil in a pressure pan and add the cooking paste. Add the chilli powder, turmeric powder and the kitchen king masala along with the salt. Fry for 2-3 minutes. Add the soya beans and enough water to cover the beans. Pressure cook for 3-4 whistles.

You could garnish this with coriander leaves if you wish. I forgot to do any of that. This dish was really a treat at lunch time and I’ll be sure to make this often.