During the Navratri holidays, it is customary to abstain from using garlic and onion in homes. Under these conditions, people look for dishes that are not only tasty but can also be prepared without these ingredients. If you are tired of monotonous simple vegetable dishes and want to try something new and aromatic, you can prepare vegetable curry with potatoes and soybeans. Soybeans are considered an excellent source of protein, and they make a very tasty dish.
If you like thick sauce dishes made from potatoes and soybeans, you can prepare them even during Navratri by excluding onion and garlic. Preparing this dish does not require much effort, and it can be made quickly using common kitchen spices. This soy-potato curry can be served with rice or flatbreads. Below is a simple recipe for preparing vegetable curry with potatoes and soybeans without onion and garlic.
Recipe for Vegetable Curry with Potatoes and Soybeans:
First, take hot water in a pot and soak large soybeans in it for about 10 minutes. When the soybeans become soft, drain the water and squeeze them thoroughly. This will remove excess liquid so that the soybeans can absorb the flavor of the spices well.
Next, blend the tomatoes to obtain a puree. Heat oil in a frying pan and add cumin seeds. As soon as the cumin starts sizzling, add asafoetida. Then pour in the tomato puree and simmer for some time. Add turmeric, coriander powder, red pepper, and salt to the tomato puree. Mix all ingredients well and cook over medium heat until the raw smell of the tomatoes disappears and the sauce thickens completely.
Now reduce the heat and slowly, stirring constantly, add the well-whisked yogurt to the sauce. It is important to ensure that the yogurt does not curdle at high temperatures. Then add the prepared large soybeans to the pan and mix well with the spices. Add a little water as needed, cover with a lid, and cook for 8–10 minutes. This will allow the flavor of the spices to penetrate the soybeans and complete the cooking of the sauce.
How to serve:
Before serving, sprinkle the vegetable curry with finely chopped fresh cilantro, which significantly improves the taste of the dish. It can be served hot with rice and flatbreads.