Soyabean Kosha

1. 1
   prep

   Soak and prepare the soyabean nuggets.

   1.Soak soyabean nuggets in enough hot water for 15-20 minutes until soft and doubled in size.

   2.Drain the water and rinse under fresh water twice to remove any aftertaste.

   3.Squeeze each nugget firmly between your palms to remove all excess water. Set aside.

   TIPSqueezing out the water is crucial—dry nuggets absorb the masala better and won't taste watery.
2. 2
   temper · ~2 min

   Temper the whole spices in mustard oil.

   1.Heat mustard oil in a kadai over high heat until it reaches smoking point and turns pale yellow.

   2.Reduce heat to medium. Add bay leaves, green cardamom, cinnamon stick, and cloves; stir for 30 seconds until fragrant.

   3.Add cumin seeds and let them crackle and sputter for 15 seconds.

   TIPHeating mustard oil to smoking point reduces its pungency and brings out a nutty flavour.
3. 3
   saute · ~15 min

   Caramelize the onions and build the masala base.

   1.Add finely chopped onions to the tempered oil. Sprinkle a pinch of salt to help them sweat.

   2.Sauté over medium heat for 10-12 minutes, stirring often, until deeply golden brown.

   3.Add ginger and garlic paste. Sauté for 2 minutes until the raw aroma disappears.

   4.Stir in turmeric powder, red chili powder, cumin powder, and coriander powder. Cook for 1 minute until the spices bloom.

   5.Add chopped tomatoes, sugar, and another small pinch of salt. Cook for 5-7 minutes, mashing occasionally, until tomatoes are pulpy and oil separates at the edges.

   TIPProper browning of the onions is non-negotiable—it forms the deep, sweet base of a true kosha.
4. 4
   simmer · ~20 min

   Slow-cook the soyabean with the masala.

   1.Add the squeezed soyabean nuggets and slit green chilies to the pan. Stir gently to coat each piece with the masala.

   2.Sauté on medium-low heat for 5 minutes, letting the nuggets absorb the spices.

   3.Pour in the warm water and bring to a gentle simmer. Cover the pan with a lid.

   4.Slow-cook on low heat for 15-18 minutes, stirring once halfway, until the water is fully absorbed and the masala clings thickly to each piece.

   TIPDon't rush the slow-cook. A proper kosha is almost dry—the masala should coat the beans, not float in gravy.
5. 5
   garnish · ~6 min

   Finish with ghee, garam masala, and fresh coriander.

   1.Sprinkle garam masala over the cooked soyabean and drizzle a teaspoon of ghee.

   2.Fold gently and switch off the heat. Let it rest covered for 5 minutes for the flavours to settle.

   3.Transfer to a serving bowl and garnish with freshly chopped coriander leaves.

   TIPAdding garam masala and ghee off-heat preserves their aromatic, fresh finish.

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