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Tender soya chunks and potatoes slow-cooked in a rich, spicy Bengali-style onion and tomato gravy. This vegetarian version of the classic 'kosha' is packed with flavor and pairs perfectly with rice or luchis.
For 4 servings
Prepare the Soya Chunks
Fry the Potatoes
Sauté Aromatics & Onions
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Tender soya chunks and potatoes slow-cooked in a rich, spicy Bengali-style onion and tomato gravy. This vegetarian version of the classic 'kosha' is packed with flavor and pairs perfectly with rice or luchis.
This bengali recipe takes 65 minutes to prepare and yields 4 servings. At 347.57 calories per serving with 11.62g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala (Kosha)
Combine and Simmer
Finish and Serve
To make this dish completely vegan, simply omit the final addition of ghee. The mustard oil already provides a rich flavor.
You can add other vegetables like cauliflower florets or green peas along with the potatoes for extra nutrition and texture.
For more heat, increase the number of green chilies or add 1/2 teaspoon of regular red chili powder along with the Kashmiri chili powder.
For a richer, creamier gravy, add 1-2 tablespoons of cashew paste or whisked yogurt (dahi) to the masala after the tomatoes are cooked.
Soya chunks are one of the best sources of protein for vegetarians and vegans, essential for muscle repair, growth, and overall body function.
The combination of soya chunks and potatoes provides a good amount of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Soy is rich in isoflavones, which may help in maintaining bone density and reducing the risk of osteoporosis, especially in post-menopausal women.
The use of spices like turmeric, ginger, and garlic provides anti-inflammatory benefits, which can help combat chronic inflammation in the body.
Yes, Soyabean Kosha is a nutritious dish. Soya chunks are an excellent source of plant-based protein and fiber. The dish is cooked with various spices that have their own health benefits. To make it healthier, you can reduce the amount of oil used.
One serving of Soyabean Kosha (approximately 1 cup or 285g) contains around 410-440 calories, depending on the amount of oil and ghee used. It's a balanced meal component providing protein, carbohydrates, and fats.
Absolutely. The recipe is almost vegan. Just skip the final step of adding ghee at the end to make it 100% plant-based.
It pairs wonderfully with traditional Bengali breads like luchi or porota (paratha). It also goes very well with steamed basmati rice or jeera rice.
Yes, you can. Follow the steps until adding water. Then, pressure cook for 2 whistles on medium heat. This will cook the potatoes and soya chunks faster. However, the slow-cooking method in a pan yields a more authentic 'kosha' flavor.
You can store leftover Soyabean Kosha in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it taste even better the next day. Reheat thoroughly before serving.