Keto Aloo Soyabean ki Sabji
Delight in the rich and comforting flavors of *Keto Aloo Soyabean ki Sabji*, a low-carb twist on the classic Indian dish! This wholesome recipe substitutes high-carb potatoes with tender turnips, perfectly complemented by protein-packed soyabean chunks. Simmered in an aromatic blend of spices like cumin, turmeric, and garam masala, and enriched with the natural goodness of coconut oil, this keto-friendly sabji is both flavorful and satisfying. Easy to prepare in just 45 minutes, it’s a one-pan dish that’s perfect for busy weeknights or a cozy family meal. Serve it piping hot with a sprinkle of fresh coriander for a burst of freshness. Ideal for keto and low-carb enthusiasts craving a healthy yet traditional Indian curry!
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Recipe Information
Ingredients
- 2 medium-sized Turnips
- 1 cup Soyabean chunks
- 2 tablespoons Coconut oil
- 1 medium, finely chopped Onion
- 1 medium, finely chopped Tomato
- 1 teaspoon Ginger garlic paste
- 0.5 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 or to taste Salt
- 2 cups Water
- 2 tablespoons, chopped Fresh coriander leaves
Instructions
Peel and cube the turnips into small pieces similar to potato cubes.
Soak the soyabean chunks in hot water for about 10 minutes to rehydrate them, then drain and set aside.
Heat the coconut oil in a large pan over medium heat.
Add cumin seeds to the hot oil and let them crackle for a few seconds.
Add the chopped onion and sauté until it turns golden brown.
Stir in the ginger garlic paste and cook for another minute until the raw smell disappears.
Add the chopped tomato and cook until they turn soft and the oil starts separating from the mixture.
Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook for another 2 minutes.
Add the cubed turnips and rehydrated soyabean chunks to the pan and mix them well with the spices.
Pour in the water, cover the pan, and let it simmer on low heat for about 20 minutes or until the turnips are tender.
Sprinkle the garam masala over the sabji and mix well. Let it cook for another 2 minutes.
Garnish with fresh coriander leaves before serving.
Nutrition Facts
Calories |
276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 525 mg | 23% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 6.9 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 802 mg | 17% | |
*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.
