Heart-Healthy Aloo Soyabean ki Sabji
Savor the nutritious goodness of *Heart-Healthy Aloo Soyabean ki Sabji*, a flavorful Indian curry that combines tender potatoes and protein-packed soybean chunks in a fragrant tomato-based masala. This wholesome recipe is prepared using heart-friendly olive oil and aromatic spices like cumin, turmeric, and garam masala, delivering a balance of health and taste. Quick and easy to prepare, this vegan and gluten-free dish is perfect for busy weeknights or a nourishing meal anytime. Serve it with whole-grain roti or brown rice to round out a fiber-rich, satisfying meal that’s as good for your heart as it is for your taste buds. Perfect for health-conscious foodies, this recipe offers a guilt-free indulgence without compromising on deliciousness!
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Recipe Information
Ingredients
- 2 medium, peeled and cubed Potatoes
- 1 cup Dried Soybean Chunks
- 2 tablespoons Olive Oil
- 1 teaspoon Cumin Seeds
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 inch, grated Ginger
- 2 medium, pureed Tomato
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 0.5 teaspoon Red Chili Powder
- 0.5 teaspoon Garam Masala
- 1 teaspoon or to taste Salt
- 2 tablespoons, chopped Fresh Coriander Leaves
- 2 cups Water
Instructions
Start by soaking the dried soybean chunks in hot water for about 10 minutes until they soften. Drain and set aside.
In a large pan, heat olive oil over medium heat. Add cumin seeds and let them splutter.
Stir in the chopped onions and sauté until they become translucent.
Add the minced garlic and ginger. Cook for another 2 minutes until fragrant.
Mix in the pureed tomatoes and cook for 5-6 minutes until the oil starts to separate from the mixture.
Add turmeric powder, coriander powder, red chili powder, and garam masala. Stir well to combine the spices with the tomato mixture.
Toss in the cubed potatoes and soybean chunks. Mix them well with the masala.
Add 2 cups of water and salt. Stir everything together, bringing the mixture to a boil.
Reduce the heat to low and cover the pan. Let it simmer for 15-20 minutes or until the potatoes are tender and the soybeans are cooked through.
Once the potatoes are cooked, uncover and increase the heat to medium. Cook, stirring occasionally until the curry thickens to your desired consistency.
Garnish with freshly chopped coriander leaves and serve hot with whole-grain roti or brown rice.
Nutrition Facts
Calories |
1531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4784 mg | 208% | |
| Total Carbohydrate | 198.5 g | 72% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 47.1 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 926 mg | 71% | |
| Iron | 42.3 mg | 235% | |
| Potassium | 6651 mg | 142% | |
*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.
