Gluten-Free Aloo Soyachunks Ki Sabji
Indulge in the rich and comforting flavors of **Gluten-Free Aloo Soyachunks Ki Sabji**, a hearty Indian curry that pairs tender soy chunks and golden potatoes in a fragrant, spiced tomato-onion gravy. Perfect for those seeking a protein-packed, gluten-free meal, this recipe stands out with its vibrant blend of turmeric, red chili, coriander, and garam masala, creating a wholesome and flavorful dish. Quick and easy to prepare in under 45 minutes, it features a combination of pantry staples like ginger garlic paste, cumin seeds, and fresh coriander for that signature homemade taste. Serve this nutritious, plant-based curry steaming hot with gluten-free roti or fluffy basmati rice, and let every bite transport you to the heart of Indian cuisine. Perfect for a family-friendly dinner or a cozy, weeknight meal!
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Recipe Information
Ingredients
- 1 cup Soy chunks
- 2 medium Potatoes
- 1 large Onion
- 2 medium Tomato
- 1 tablespoon Ginger garlic paste
- 1 small Green chili
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Cumin seeds
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 cups Water
- 2 tablespoons Fresh coriander leaves
Instructions
Begin by soaking 1 cup of soy chunks in hot water for 15 minutes. After soaking, drain and squeeze out excess water from the soy chunks.
Peel and dice 2 medium potatoes into small cubes. Set aside.
Finely chop 1 large onion and 2 medium tomatoes. Slit 1 small green chili lengthwise.
Heat 2 tablespoons of vegetable oil in a deep pan over medium heat. Add 0.5 teaspoon cumin seeds and let them splutter.
Add the chopped onion and sauté until golden brown.
Add 1 tablespoon of ginger garlic paste and the slit green chili. Sauté for a minute until the raw smell disappears.
Add chopped tomatoes, 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and 1 teaspoon salt. Cook until the tomatoes become soft and oil starts leaving the sides of the pan.
Add the squeezed soy chunks and diced potatoes. Mix well to coat everything with the masala.
Pour in 2 cups of water, cover the pan, and let it cook for about 15 minutes on low-medium heat or until the potatoes are tender.
Once the potatoes are cooked, open the lid and check for seasoning. Adjust salt if needed.
Sprinkle 0.5 teaspoon of garam masala and give it a final mix.
Garnish with 2 tablespoons of chopped fresh coriander leaves before serving.
Serve hot with gluten-free roti or steamed rice.
Nutrition Facts
Calories |
1150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4812 mg | 209% | |
| Total Carbohydrate | 172.7 g | 63% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 35.6 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 4768 mg | 101% | |
*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.
