High Protein Aloo Soyachunks Ki Sabji
Satisfy both your taste buds and nutritional needs with this wholesome and flavorful **High Protein Aloo Soyachunks Ki Sabji**! Packed with tender soy chunks and tender potatoes in a spiced tomato-onion gravy, this dish is a powerhouse of plant-based protein and comforting flavors. Infused with aromatic spices like cumin, turmeric, and garam masala, this hearty vegan curry is easy to prepare and ready in just 45 minutes. Perfect for pairing with roti, naan, or steamed rice, it’s an ideal choice for a protein-rich and satisfying everyday meal. Whether you're vegan, vegetarian, or simply seeking a nourishing family dinner, this high-protein curry will become a staple in your recipe collection!
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Recipe Information
Ingredients
- 1 cup Soy chunks
- 2 medium Potatoes
- 1 large Onion
- 1 large Tomato
- 3 Garlic cloves
- 1 inch Ginger
- 1 Green chili
- 2 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 cups Water
- 2 tablespoons Coriander leaves
Instructions
Start by soaking the soy chunks in hot water for about 10 minutes. After they have softened, drain and squeeze out excess water. Set aside.
Peel the potatoes and cut them into small cubes. Chop the onion, tomato, ginger, garlic, and green chili finely.
Heat 2 tablespoons of cooking oil in a large pan over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle for a few seconds until aromatic.
Add the chopped onions and sauté until they turn golden brown.
Add the minced garlic, ginger, and green chili. Sauté for another minute until fragrant.
Add the chopped tomatoes, and cook until they become soft and the oil starts to separate from the mixture.
Stir in 0.5 teaspoon of turmeric powder, 0.5 teaspoon of red chili powder, 1 teaspoon of coriander powder, and 1 teaspoon of salt. Mix well and cook for another minute.
Add the cubed potatoes and stir well to coat them with the spice mixture.
Pour in 2 cups of water, cover the pan, and let the potatoes cook for about 10-15 minutes until tender.
Once the potatoes are almost cooked, add the soaked and squeezed soy chunks to the curry.
Mix everything well and continue to cook for another 5-7 minutes, allowing the soy chunks to absorb the flavors.
Sprinkle 0.5 teaspoon of garam masala and mix again.
Garnish with chopped coriander leaves and serve hot with roti, naan, or steamed rice.
Nutrition Facts
Calories |
1117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4194 mg | 182% | |
| Total Carbohydrate | 159.3 g | 58% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 30.3 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 4550 mg | 97% | |
*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.
