Edemame Shaak

My friend recommended this ready-made edemame dish at Trader Joe’s, and it was really good!  So of course I had to try it at home =) The recipe below is not exactly the same because I modified it to suit my taste, but I like it because it’s healthy and high in protein.  If you don’t have all the individual spices, I’m sure you can substitute an Indian spice/curry powder mix.


1 tbsp oil
1/2 tbsp cumin seeds
3/4 cup onion, chopped fine
5 garlic cloves, chopped fine
Spices: 1/2 tbsp salt, 1/4 tsp turmeric powder, 1/8 tsp asafoetida powder, 1/4 tsp cardamom powder, 1/4 tsp cinnamon powder, 1/4 tsp clove powder, 1 tsp red pepper powder, 1 tbsp coriander-cumin powder
1 cup tomatoes, chopped into medium size pieces (I use 1/2 can of crushed tomato as a shortcut sometimes)
1″ piece of ginger, grated
2 cups edemame
1/2 tsp salt
1/4 cup water
1/4 cup coriander, chopped


(Note: use a heavy bottomed pot- NOT a non-stick pot)

1.  Fry the cumin in the oil on med-high heat until it turns very light brown (~1-2 min).  Add the onions and garlic and saute till light brown (~5-8 min).

2.  Add all the spices and fry for another 1 minute.

3.  Add the tomatoes and cook on med heat until the tomatoes start to fall apart and become like gravy (~10 min).

4.  Add the ginger, edemame, salt, and water.  Simmer till almost dry on low heat (~10 min).

5.  Top with coriander and serve hot with rice or (naan, roti, etc.) of your choice!



  1. Also, if you use frozen edamame, do you usually cook it so it’s done in boiling water first, before you add it to this recipe and cook for 10 min on low?

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