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    Bengali cuisine
    Coconut Milk Curry
    Intermediate
    For 4 people

    Creamy Coconut Soyabean Malaikari


    Soyabean Malaikari is a rich, creamy Bengali-style curry where tender soyabeans are simmered in a fragrant coconut milk gravy, infused with warming whole spices and thickened with cashew paste. Fried in mustard oil and spiked with fiery green chillis, this vegan Malaikari gets its signature velvety texture and subtle sweetness from coconut milk and charmagaz. A sprinkle of shahi garam masala adds a final aromatic flourish. While it takes a little prep, this luscious soyabean curry is worth it!

    Ingredients

    • Soyabeans

      200 g

    • Ginger (peeled)

      2.5 cm piece

    • Green chillies

      2

    • Cashews

      1/3 cup

    • Charmagaz seeds

      1 tbsp

    • Mustard oil

      4 tbsp (60 mL)

    • Cinnamon stick

      1

    • Green cardamoms

      2

    • Cloves

      2

    • Sunrise Haldi Powder

      1 1/2 tsp

    • Sunrise Lal Mirch Powder

      1 tsp

    • Salt

      1.25 tsp

    • Thick coconut milk

      1 cup

    • Ghee

      1 tbsp

    • Sunrise Shahi Garam Masala

      1/2 tsp

    • For garnishing

    • Grated coconut

      1 tbsp

    • Cashews (coarsely crushed)

      1 tbsp

    Sunrise tip: Soaking the soyabeans well is key to ensuring they cook up soft and spongy. Change the soaking water at least twice for best results.


    Steps

    Step 1: Boil the soyabeans

    Time: 15 minutes

    Soak the soyabeans in plenty of water for at least 2 hours or overnight. Drain, rinse, and pressure cook with 1.5 cups fresh water for 3-4 whistles, until soft. Drain and set aside.

     

    Step 2: Prepare the pastes

    Time: 5 minutes

    Grind the ginger and green chillies together into a fine paste, adding a little water if needed. Set aside.

    Grind the charmagaz seeds and cashews together into a smooth paste, adding a little water if needed. Set aside.

     

    Step 3: Fry the soyabeans

    Time: 6 minutes

    Heat 2 tbsp mustard oil in a large pan. Add the boiled soyabeans and fry gently for 2-3 minutes until lightly browned.

    Sprinkle in a pinch of salt, 1/2 tsp Sunrise Haldi Powder, and 1/2 tsp Sunrise Lal Mirch Powder. Stir-fry for 30 seconds to mix well. Remove onto a plate.

     

    Step 4: Prepare the spice mix

    Time: 4 minutes

    In the same pan, heat the remaining 2 tbsp mustard oil. Add the cinnamon, cardamoms, and cloves. Fry for 30 seconds until fragrant.

    Add the ginger-chilli paste and sauté for 1 minute. Stir in 1/2 tsp Sunrise Lal Mirch Powder and a splash of water. Cook until the water evaporates.

     

    Step 5: Add the nut paste

    Time: 5 minutes

    Add the charmagaz-cashew paste to the pan. Cook, stirring often, for 2-3 minutes until the raw smell disappears and the paste thickens slightly.

    Stir in 1/2 tsp Sunrise Haldi Powder, 1 tsp salt, and 1/4 tsp salt. Sauté for 1 minute more.

     

    Step 6: Pour in the coconut milk

    Time: 8 minutes

    Pour in the coconut milk and 1/2 cup water. Stir well and bring to a gentle boil.

    Simmer for 5-6 minutes, stirring occasionally, until the gravy thickens and reduces slightly.

     

    Step 7: Add the fried soyabeans

    Time: 5 minutes

    Gently slide in the fried soyabeans. Mix well to coat the soyabeans evenly in the creamy curry.

    Cover and simmer for 4-5 minutes, until the soyabeans absorb the flavours.

     

    Step 8: Finishing touches

    Time: 2 minutes

    Uncover the pan and stir in 1 tbsp ghee. Sprinkle 1/2 tsp Sunrise Shahi Garam Masala on top.

    Give everything a final gentle stir. Remove from the heat.

     

    Step 9: Garnish and serve

    Garnish the Soyabean Malaikari generously with grated coconut and coarsely crushed cashews. Serve piping hot alongside fragrant shahi pulao or steamed rice.

     

    Goes Best With

    Main Dish: Shahi pulao, steamed rice

    Side Dish: Begun bhaja (fried aubergine), aloo gobi