Aloo Soyabean ki Sabji
Discover the comforting flavors of Aloo Soyabean ki Sabji, a hearty North Indian dish that brings together tender potato cubes and protein-packed soya chunks simmered in a rich, spiced tomato-onion gravy. Perfect for a wholesome family meal, this recipe features aromatic spices like cumin, turmeric, and garam masala, ensuring a burst of flavor in every bite. The addition of ginger-garlic paste and green chili adds a delightful depth, while the fresh coriander garnish lends a refreshing finish. Easy to prepare and ready in just 45 minutes, this versatile curry pairs beautifully with roti, naan, or steamed rice. Packed with nutrients and ideal for vegetarian dining, it's a must-add to your weekly menu!
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Recipe Information
Ingredients
- 2 medium-sized potatoes
- 1 cup soya chunks
- 1 large onion
- 1 large tomato
- 1 green chili
- 1 tablespoon ginger-garlic paste
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 1 teaspoon cumin seeds
- 1 teaspoon salt
- 2 tablespoons cooking oil
- 2 cups water
- 2 tablespoons fresh coriander leaves
Instructions
Peel and cube the potatoes and set aside.
Soak the soya chunks in warm water for 10 minutes to soften them, then drain and squeeze out excess water.
Finely chop the onion, tomato, and green chili.
Heat oil in a pan over medium heat. Add cumin seeds and allow them to sizzle.
Add the chopped onion and sauté until golden brown.
Add the ginger-garlic paste and green chili, and sauté for another minute until the raw smell disappears.
Stir in the chopped tomato and cook until they become soft and mushy.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a couple of minutes.
Add the cubed potatoes to the pan, mixing them well with the spices.
Introduce the soaked soya chunks and mix everything together.
Pour in the water, cover the pan with a lid, and let it simmer on low heat for about 15-20 minutes, or until the potatoes are cooked through.
Stir occasionally, and add more water if necessary to reach the desired consistency.
Once the potatoes are tender, sprinkle the garam masala and mix. Cook for another 2-3 minutes.
Garnish with freshly chopped coriander leaves.
Serve hot with roti, naan, or rice.
Nutrition Facts
Calories |
1118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4199 mg | 183% | |
| Total Carbohydrate | 157.1 g | 57% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 38.6 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 4526 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
