Low Carb Aloo Soyabean ki Sabji
Discover the delightful fusion of flavors in this **Low Carb Aloo Soyabean ki Sabji**, a healthy twist on a traditional Indian favorite. In this recipe, carb-heavy potatoes are swapped for diced radishes, creating a nutrient-rich and waistline-friendly alternative without compromising on taste. Protein-packed soybean chunks are soaked and simmered in a fragrant blend of cumin, turmeric, coriander, and garam masala, alongside a luscious tomato-onion base. This dish is low-carb, gluten-free, and brimming with comforting spices, making it an ideal choice for health-conscious food lovers. Ready in under an hour, it's perfect for weeknight dinners and pairs wonderfully with keto-friendly bread or can be savored as a stand-alone meal.
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Recipe Information
Ingredients
- 1 cup Soybean chunks
- 2 cups Radishes, diced
- 1 large Onion, finely chopped
- 2 medium Tomatoes, pureed
- 1 tablespoon Ginger-garlic paste
- 1 medium Green chili, slit
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 2 tablespoons Oil
- 2 tablespoons Fresh coriander leaves, chopped
- 2 cups Water
Instructions
Begin by soaking the soyabean chunks in hot water for about 10 minutes until they become soft. Then drain and squeeze out the excess water.
Heat oil in a pan over medium heat. Add the cumin seeds and let them splutter.
Add the chopped onion and sauté until they become translucent.
Stir in the ginger-garlic paste and green chili. Cook for 2-3 minutes until the raw aroma disappears.
Add the pureed tomatoes and cook until the paste leaves oil from the sides.
Add the turmeric powder, red chili powder, coriander powder, and salt. Cook the spices until they blend well with the tomato paste, for about 5 minutes.
Now, add the soaked soybean chunks and mix thoroughly so that they are well coated with the spice mix.
Add the diced radishes into the mixture and stir well.
Pour water into the pan, mix all ingredients well, and bring it to a boil.
Reduce the heat to low, cover the pan, and allow it to simmer for about 15-20 minutes or until the radishes are tender and cooked through.
Once done, sprinkle garam masala and give it a final stir.
Garnish with fresh coriander leaves and serve hot alongside low-carb bread or enjoy on its own.
Nutrition Facts
Calories |
1150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2606 mg | 113% | |
| Total Carbohydrate | 116.0 g | 42% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 35.1 g | ||
| Protein | 112.6 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 961 mg | 74% | |
| Iron | 47.9 mg | 266% | |
| Potassium | 1847 mg | 39% | |
*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.
