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Grey bowl with soya methi sabji.

Soya Methi ki Sabji

Soya Methi ki sabji is a delicious and easy to make side dish for both roti and rice. This is a protein and flavor packed dish. Try it out!!
Author: Pavani
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: andhra
Servings: 4 servings

Ingredients

  • ½ cup Mini soya chunks (or regular size soya chunks)
  • 1 cup Hot water
  • 1 tablespoon Oil
  • ½ teaspoon Cumin seeds
  • 1 Medium Onion, finely chopped
  • 1 teaspoon Ginger+garlic paste
  • 2 Medium Tomato, chopped
  • ¼ teaspoon Turmeric
  • 1 teaspoon Red chili powder
  • ½ teaspoon Garam Masala
  • To taste Salt
  • 3 cups Methi leaves, chopped
  • 3 tablespoons Coconut Milk (for vegan version) or Heavy cream

Instructions

  • In a medium size bowl, soak soya chunks in the hot water. Set aside for at least 10 minutes. Drain and squeeze out the excess the water. Keep in a bowl until ready to use.
    ½ cup Mini soya chunks (or regular size soya chunks), 1 cup Hot water
  • Heat oil in a medium size pan on medium heat. Add cumin seeds and cook for 30 seconds or until the seeds start to splutter. Add the onions and cook till they turn light brown, about 3~5 minutes. Stir in ginger+garlic paste and cook for 1 minute.
    1 tablespoon Oil, ½ teaspoon Cumin seeds, 1 Medium Onion, finely chopped, 1 teaspoon Ginger+garlic paste
  • Add the chopped methi leaves and cook till the leaves wilt, about 3~5 minutes.
    2 Medium Tomato, chopped, ¼ teaspoon Turmeric, 1 teaspoon Red chili powder, ½ teaspoon Garam Masala, To taste Salt
  • Stir in the chopped tomatoes, turmeric, red chili powder, garam masala and salt. Cover the pan and cook till the tomatoes are mushy, about 4~5 minutes.
    3 cups Methi leaves, chopped
  • Add the cooked soya chunks and ½ cup of water. Bring the mixture to a simmer on medium heat. Lower the heat and cook for 5 minutes. Stir in coconut milk/ heavy cream (if uisng) and cook till heated through, about 2~3 minutes. Serve with rice or chapathi.
    3 tablespoons Coconut Milk (for vegan version) or Heavy cream

Video

Notes

  • You can use either mini or regular size soy chunks in this recipe.
  • If you are not a fan of soya, then feel free to substitute with other vegetarian proteins like paneer, tofu or cooked beans.
  • Methi leaves ~ I prefer using fresh menthikura/ fenugreek leaves, but you can definitely use frozen methi as well.
  • I love adding either heavy cream or coconut milk to give the curry some creaminess. But you skip them altogether and still make the recipe.
  • Store leftover methi ki sabji in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 206kcal | Carbohydrates: 20g | Protein: 14g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 19mg | Potassium: 228mg | Fiber: 5g | Sugar: 4g | Vitamin A: 664IU | Vitamin C: 11mg | Calcium: 755mg | Iron: 6mg
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