Introduction:

 

I still remember the first time I made Soya Degi Aloo—it was one of those impromptu experiments in the kitchen that turned into a family favorite. I had some leftover soya chunks and a bag of potatoes just waiting to be used, and that’s when inspiration struck. The blend of spices, the rich flavor of soya, and the creaminess of potatoes made it an instant hit, and now it's a go-to recipe whenever I want to prepare something hearty and comforting.

Soya Degi Aloo is the perfect dish for when you’re craving something that’s not just filling but also packed with flavors. I learned this recipe from an old cookbook that belonged to my mother, and it’s been a staple at our dinner table ever since. The best part? It’s simple to make but tastes like you’ve spent hours in the kitchen!

 

Ingredients:

 

For Barista (Fried Onion):

• Onion, sliced - 4 pcs
• Oil for frying

For Soya Kofta:

• Soya bean granules - 250 gms
• Hot water to soak soya granules
• Barista (brown fried onion) - ½ cup
• Ginger, chopped - 1 tbsp
• Mint, chopped - 1 tbsp
• Coriander, chopped - 2 tbsp
• Cinnamon powder - 1 tsp
• Cloves powder - a pinch
• Green chilli, chopped - 1 tsp
• Salt - 1 tsp
• Deggi mirch powder - ½ tbsp
• Oil - 2 tbsp
• Coriander, chopped - 1 tbsp
• Onion, chopped - 1 pc
• Roasted chana powder - 1 cup

For Degi Gravy:

• Oil - ¼ cup
• Bayleaf - 2 pcs
• Black pepper - 8-10 pcs
• Cinnamon - ½ inch
• Cloves - 4-5 pcs
• Green cardamom - 3-4 pcs
• Black cardamom - 1 pc
• Mace - 1 pc
• Ginger & garlic paste - 1 tbsp
• Green chilli paste - 1 tbsp
• Deggi mirch powder - 1 tbsp
• Turmeric powder - ½ tsp
• Coriander powder - 1 tsp
• Salt - ½ tsp
• Meat masala - 1 tsp
• Tomato puree - 2 pcs
• Curd - ½ cup
• Fried onion paste - 2 tbsp
• Potato (cut into half) - 4 small-sized pieces
• Fried soya koftas
• Coriander, chopped - 1 tbsp

 

Instructions:

 

Step 1: Soak the Soya Granules
Begin by soaking the soya granules in hot water until they become soft and pliable. This is a crucial step as it rehydrates the soya and makes it easier to blend into the kofta mixture.

Step 2: Prepare the Barista
While the soya granules are soaking, heat oil in a pan over medium heat. Add the sliced onions and fry until they turn golden brown. Stir occasionally to ensure even cooking and prevent burning. Once done, drain them on paper towels. Set aside half for the koftas and the rest for the gravy.

Step 3: Prepare the Soya Kofta Mixture
In a grinder, combine the soaked soya granules, half of the barista, ginger, coriander, mint, cinnamon powder, clove powder, green chilli, salt, and deggi mirch powder. Grind until smooth. Add more coriander, chopped onions, or roasted gram flour if the mixture is too wet.

Step 4: Form and Fry the Koftas
Shape the kofta mixture into small balls. Dust each with roasted gram flour to prevent sticking. Heat oil and fry the koftas in batches until golden brown. Drain on tissue paper to remove excess oil.

Step 5: Prepare the Degi Gravy
Heat oil in a pan. Add bay leaves, black pepper, cinnamon, cloves, green cardamom, black cardamom, and mace. Stir until fragrant. Add ginger-garlic paste, green chilli paste, and deggi mirch powder. Stir in tomato puree, cook until the gravy thickens.

Step 6: Combine and Serve
Add curd, fried onion paste, and potatoes to the gravy. Let it simmer. Add the fried soya koftas and cook for a few more minutes. Garnish with fresh coriander and serve hot.

 

 

 

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About the Recipe:

 

Soya Degi Aloo combines the goodness of potatoes and protein-rich soya chunks, simmered in a flavorful blend of spices that give it a distinct 'deg' or pot-cooked taste. This dish is perfect for those days when you want to whip up something quick yet satisfying. The soft, melt-in-the-mouth potatoes pair beautifully with the chewy texture of the soya chunks, and the spices add a rich depth of flavor.

The recipe is quite flexible—you can adjust the spice levels according to your taste, or even add a few vegetables like peas or carrots to make it more nutritious. Whether you're serving it with roti, paratha, or rice, Soya Degi Aloo is sure to leave everyone asking for seconds. It’s the kind of dish that brings warmth and comfort, making it perfect for family dinners or even special occasions.

 

Cooking Tips:

 

• When cooking the soya chunks, make sure to soak them in hot water for at least 10 minutes to soften them up. This will help them absorb the flavors of the spices better.
• Boil the potatoes until they are just tender, as overcooking can make them too mushy. They should hold their shape when mixed with the soya and spices.
• For an extra punch of flavor, try dry roasting the spices before adding them to the dish. This enhances the aroma and richness of the curry.
• If you like your curries to have a bit more heat, you can add a chopped green chili along with the other spices.

 

Pairing Guide:

 

Soya Degi Aloo pairs wonderfully with a variety of breads and rice. Serve it with freshly made chapati or paratha for a wholesome meal. If you prefer rice, jeera rice or steamed basmati rice complements the flavors perfectly. You could also serve it alongside a tangy yogurt-based dish like raita to balance out the richness of the curry. For a complete meal, consider adding a fresh salad or a simple cucumber and onion kachumber on the side.

 

Frequently Asked Questions:

 

1. What is Soya Degi Aloo?
   Soya Degi Aloo is a flavorful dish made with potatoes and soya chunks cooked in a spiced curry, giving it a rich and hearty flavor.

2. Can I use any other vegetables in Soya Degi Aloo?
   Yes, you can add vegetables like peas, carrots, or even bell peppers to make the dish more nutritious and colorful.

3. How can I make Soya Degi Aloo less spicy?
   You can reduce the amount of chili powder and garam masala in the recipe, or simply omit the green chilies to tone down the heat.

4. Is Soya Degi Aloo suitable for vegans?
   Yes, Soya Degi Aloo is a vegan dish, as it uses plant-based soya chunks and no dairy products.

5. What can I serve with Soya Degi Aloo?
   It pairs well with roti, paratha, or rice. You can also serve it with raita or a fresh salad for a complete meal.

6. Can I make Soya Degi Aloo ahead of time?
   Yes, you can make this dish a day in advance. In fact, the flavors tend to develop even more when it sits for a while.

7. How do I store leftover Soya Degi Aloo?
   Store the leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan or microwave before serving.

8. Can I freeze Soya Degi Aloo?
   Yes, you can freeze it for up to a month. Just make sure to cool it completely before transferring to a freezer-safe container.

9. How do I reheat frozen Soya Degi Aloo?
   Thaw it in the refrigerator overnight and reheat on the stove or microwave until thoroughly heated.

10. What makes Soya Degi Aloo special?
    The combination of protein-packed soya chunks and creamy potatoes, along with the rich spices, gives Soya Degi Aloo its unique and satisfying flavor.