Looking for a delicious way to cook soybeans beyond the usual soybean curry or aloo soyabean curry? Try this flavourful Soybean Ghee Roast Recipe, made with a special roasted spice paste, tangy curd, tamarind, and aromatic ghee.
This recipe combines soft, marinated soybeans with a rich, spicy, slightly tangy gravy. Freshly roasted spices, curry leaves, and ghee give the dish its distinctive aroma and restaurant-style flavour.
The best part is that you do not need a long list of powdered spices. The homemade roasted masala does most of the work, making this an excellent recipe for lunch or dinner.
Ingredients
For the Soybeans
- 300 g soybeans (soya chunks)
- Water for soaking and rinsing
For the Marinade
- 1 cup sour curd
- ½ teaspoon salt
- ½ teaspoon turmeric powder
- 1 teaspoon crushed garlic
- 1 teaspoon grated ginger
For the Special Roasted Masala
- 1 teaspoon whole cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon black peppercorns
- 5 cloves
- 1 small piece of cinnamon
- 1 teaspoon fennel seeds
- Approximately ¼ teaspoon fenugreek seeds
- 2 whole Kashmiri dried red chillies
- 6–7 additional whole dried red chillies
- 8–9 garlic cloves
- A few curry leaves
- 1 tablespoon tamarind pulp or tamarind water, prepared by soaking tamarind in water
For the Ghee Roast Gravy
- 1 tablespoon ghee, plus 1 additional tablespoon for finishing
- 1 teaspoon fennel seeds
- Salt to taste
- 1 tablespoon jaggery, or sugar to taste
- A little water as needed
- Additional curry leaves
- Fresh coriander leaves
For Garnishing
- Sliced onion
- Fresh coriander leaves
- Green chillies
- A little lemon juice, optional
How to Make Soybean Ghee Roast
Step 1: Soak the Soybeans
Place the soybeans in a large bowl and cover them with water. Let them soak for approximately 30 minutes.
If you are short on time, you can use warm water or briefly boil the soybeans to help soften them.
After soaking, drain the water and rinse the soybeans thoroughly three to four times with fresh water. Squeeze out the excess water before marinating.
Step 2: Marinate the Soybeans
Add the sour curd, salt, turmeric powder, crushed garlic, and grated ginger to the drained soybeans.
Mix thoroughly until all the soybeans are coated with the marinade.
Cover and leave them to marinate for 10–15 minutes. If you have extra time, you can allow them to rest a little longer for the flavours to develop.
Step 3: Prepare the Special Roasted Masala
Heat a dry kadai over low to medium heat. Add the cumin seeds, coriander seeds, black peppercorns, cloves, cinnamon, fennel seeds, fenugreek seeds, dried Kashmiri chillies, additional dried red chillies, and garlic cloves.
Dry-roast the ingredients gently, stirring regularly to prevent burning.
When the spices become fragrant and lightly roasted, add the curry leaves and stir for a few seconds.
Transfer the mixture to a plate and let it cool completely.
Step 4: Grind the Masala Paste
Transfer the cooled roasted spices and garlic to a mixer grinder.
Add the prepared tamarind water and grind everything into a smooth paste. If necessary, add a small amount of water to help the ingredients blend.
This roasted spice paste is the key to the flavour of the soybean ghee roast. It provides the heat, aroma, and tangy taste that make the dish different from an ordinary soybean curry.
If you do not have whole Kashmiri dried chillies, you can add approximately two tablespoons of Kashmiri red chilli powder while grinding the paste, as described in the video.
Step 5: Heat the Ghee and Fennel Seeds
Place a kadai over medium heat and add one tablespoon of ghee.
Once the ghee melts, add one teaspoon of fennel seeds. Fry them gently until fragrant.
The fennel releases its aroma into the ghee and creates a flavourful base for the roasted masala.
Step 6: Cook the Roasted Masala Paste
Add the prepared roasted masala paste to the kadai. Add a little water to rinse the mixer jar and pour that into the pan as well.
Stir and allow the gravy to come to a gentle boil.
Since the spices were already roasted, you do not need to cook the paste for a long time. Once it begins bubbling, add salt to taste and one tablespoon of jaggery.
The jaggery balances the tanginess of the tamarind. You can use sugar instead if you prefer.
Step 7: Add the Marinated Soybeans
Add the marinated soybeans to the bubbling gravy.
Mix thoroughly so that every piece is coated with the roasted masala. Keep the heat at medium and stir carefully.
Cover the kadai and cook for approximately 8–10 minutes, allowing the soybeans to absorb the flavour of the gravy and become tender.
Step 8: Finish with Ghee and Curry Leaves
Open the lid and check the consistency. The gravy should be thick and rich, with the masala coating the soybeans.
Add one more tablespoon of ghee, a few curry leaves, and freshly chopped coriander leaves. Mix gently and check the seasoning.
Cover and cook for another two minutes, then switch off the heat.
Your flavourful Soybean Ghee Roast is ready to serve.
Step 9: Garnish and Serve
Transfer the soybean ghee roast to a serving bowl. Garnish with sliced onion, fresh coriander leaves, green chillies, and a little lemon juice if desired.
Serve hot with rice, roti, paratha, or pulao.
Optional Idea: Soybean Ghee Roast Rice
You can also turn leftover soybean ghee roast into a quick rice dish.
Add cooked rice to the remaining soybean gravy in the kadai and mix thoroughly until the rice is coated with the masala. Garnish with onion, coriander leaves, and green chillies.
Heat everything until piping hot and serve as a quick lunch or dinner.
Tips for the Best Soybean Ghee Roast
- Rinse the soybeans thoroughly: Repeated rinsing after soaking can help reduce their characteristic smell.
- Squeeze out excess water: This helps the marinade coat the soybeans properly.
- Roast the spices carefully: Keep the heat low to medium to prevent the spices and garlic from burning.
- Do not add too much fenugreek: A small quantity is enough because its flavour can become bitter if overused.
- Balance the tamarind: Jaggery or sugar helps balance the sourness and heat of the gravy.
- Let the soybeans simmer: Cooking them in the gravy allows them to absorb the spice paste.
- Finish with ghee: Adding ghee near the end gives the dish a rich aroma and flavour.
Frequently Asked Questions
What makes soybean ghee roast different from regular soybean curry?
The special roasted paste of whole spices, garlic, dried chillies, and tamarind gives this recipe its distinctive spicy, tangy flavour. Ghee and curry leaves add extra aroma.
Can I make this recipe without Kashmiri dried chillies?
Yes. As described in the recipe, Kashmiri red chilli powder can be used as an alternative. Add it to the spice paste and adjust the quantity according to your preferred colour and heat.
Can I use paneer instead of soybeans?
The video suggests that the same roasted masala can also be used with paneer, cauliflower, chicken, or prawns. Cooking time and preparation will vary depending on the ingredient.
What should I serve with soybean ghee roast?
It pairs well with rice, roti, paratha, and pulao. You can also mix leftover gravy with cooked rice for a quick one-pan meal.
Can I prepare soybean ghee roast ahead of time?
You can prepare the roasted masala paste in advance and refrigerate it in a clean, airtight container. Cooked soybeans should be refrigerated promptly and reheated thoroughly before serving.
Final Thoughts
This Soybean Ghee Roast is a delicious alternative to everyday soybean curry. Its freshly roasted spice paste, tangy tamarind, marinated soybeans, and aromatic ghee create a rich dish that is perfect for a special lunch or dinner.
Try this recipe at home and share your experience with BengaliPaakshala.
Recipe by BengaliPaakshala
