Keto Aloo Soyachunks Ki Sabji
Discover the perfect low-carb twist on a traditional Indian classic with Keto Aloo Soyachunks Ki Sabji! This flavorful dish swaps potatoes for tender turnips, making it keto-friendly while retaining the hearty, comforting essence of a true sabji. Protein-rich soy chunks pair beautifully with aromatic spices like cumin, turmeric, and garam masala, all sautéed in rich, golden ghee for a burst of flavor in every bite. Simmered to perfection, this vibrant curry is finished with a sprinkle of fresh cilantro and is ideal for serving with cauliflower rice or keto-friendly flatbreads. Whether you're looking for a satisfying main course or a side dish, this recipe offers a delicious way to enjoy Indian flavors while staying true to your keto goals.
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Recipe Information
Ingredients
- 1 cup Soy chunks
- 2 medium-sized Turnips
- 1 medium Onion
- 1 large Tomato
- 1 tablespoon Ginger-garlic paste
- 2 tablespoons Ghee (clarified butter)
- 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 tablespoons Cilantro leaves
- 2 cups Water
Instructions
Begin by soaking the soy chunks in hot water for about 10 minutes to hydrate them. After 10 minutes, squeeze out the excess water and set aside.
While the soy chunks are soaking, peel the turnips and cut them into bite-sized cubes. Finely chop the onion and tomato separately.
Heat the ghee in a large pan over medium heat. Add cumin seeds and let them splutter for a few seconds.
Add the chopped onion to the pan and sauté until it becomes translucent.
Stir in the ginger-garlic paste and cook for another couple of minutes until the raw smell dissipates.
Add the chopped tomato to the pan and cook until the tomatoes soften and meld into the spice mix.
Stir in the turmeric, red chili, and coriander powders. Mix well, and let the spices cook for 1 minute.
Add the turnip cubes and soy chunks to the pan, stirring to coat them well with the spices.
Pour in the water, add salt, and mix. Cover the pan with a lid, and let it simmer on low heat for approximately 15-20 minutes, or until the turnips are tender and cooked through.
Once the turnips are tender, uncover the pan and increase the heat slightly to evaporate any excess moisture if needed.
Stir in the garam masala and adjust the seasoning as per taste. Cook for another 2 minutes.
Garnish with freshly chopped cilantro leaves before serving.
Serve hot as a main course or a side dish with keto-friendly flatbread or cauliflower rice.
Nutrition Facts
Calories |
805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 4342 mg | 189% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 32.6 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 405 mg | 31% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2886 mg | 61% | |
*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.
