High Protein Aloo Soyabean ki Sabji
Satisfy your cravings and fuel your body with this *High Protein Aloo Soyabean ki Sabji*, a wholesome and nourishing Indian curry that’s rich in plant-based protein. This flavorful dish combines tender, protein-packed soybean chunks with hearty potatoes, all simmered in a vibrant blend of aromatic spices like cumin, turmeric, and garam masala. Tomato and onion form the base of the sauce, creating a perfectly balanced and savory gravy that pairs beautifully with steamed basmati rice, roti, or naan. With just 15 minutes of prep and simple steps, this recipe is a great option for a quick, delicious, and nutritious weeknight meal. Ideal for vegetarians and fitness enthusiasts alike, this curry is as satisfying as it is healthy. Garnished with fresh cilantro for a burst of freshness, this dish is sure to become a new family favorite!
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Recipe Information
Ingredients
- 1 cup Soybean chunks
- 2 medium Potatoes
- 3 tablespoons Oil
- 1 large Onion
- 2 medium Tomatoes
- 1 small Green chili
- 1 tablespoon Ginger garlic paste
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 cups Water
- 2 tablespoons Cilantro (for garnish)
Instructions
In a bowl, soak the soybean chunks in hot water for about 15 minutes until they become soft. Drain the water and squeeze out excess water from the soy chunks.
Peel the potatoes and cut them into medium-sized cubes.
Chop the onion, tomatoes, and green chili finely.
Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and green chili to the pan. Sauté until the onions turn golden brown.
Stir in the ginger garlic paste and cook for another minute until the raw smell disappears.
Add chopped tomatoes and cook until they become soft and oil starts to separate from the mixture.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute.
Add the cubed potatoes and sauté for 2 minutes with the masala mixture.
Add the soaked soybean chunks and mix everything well.
Pour in 2 cups of water. Stir, cover the pan with a lid, and let it cook on low-medium heat for 15-20 minutes or until the potatoes are cooked through and the curry thickens.
Sprinkle garam masala over the sabji and stir well.
Turn off the heat and garnish with freshly chopped cilantro.
Serve hot with roti, naan, or steamed rice.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2459 mg | 107% | |
| Total Carbohydrate | 201.5 g | 73% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 35.9 g | ||
| Protein | 123.1 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 943 mg | 73% | |
| Iron | 50.9 mg | 283% | |
| Potassium | 3483 mg | 74% | |
*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.
