Low Carb Aloo Soyachunks Ki Sabji
Discover the bold and flavorful world of **Low Carb Aloo Soyachunks Ki Sabji**, a healthier twist on the classic Indian comfort dish. This vibrant recipe swaps carb-heavy potatoes for nutrient-rich turnips, making it the perfect choice for low-carb enthusiasts. Tender soya chunks are soaked and simmered in a spiced tomato-onion gravy infused with aromatic cumin, garam masala, and ginger-garlic paste, creating a hearty, protein-packed dish that’s both satisfying and guilt-free. Ready in just 40 minutes, this easy-to-make sabji is ideal for weeknight dinners or meal prep. Garnished with fresh cilantro, it pairs beautifully with cauliflower rice, keto-friendly flatbread, or simply enjoyed on its own. Perfect for those seeking a healthy yet indulgent Indian dish, this recipe is your go-to for wholesome indulgence. Keywords: low-carb, soya chunks, turnip sabji, Indian dinner, healthy comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Soya chunks
- 2 medium-sized Turnips (substitute for potatoes)
- 1 large Onion
- 1 large Tomato
- 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 tablespoons Oil
- 300 milliliters Water
- 2 tablespoons Fresh cilantro (coriander) leaves
Instructions
Start by soaking 200 grams of soya chunks in hot water for 10 minutes. Once soaked, squeeze out the excess water and set aside.
Peel and dice 2 medium-sized turnips into small cubes. Chop 1 large onion and 1 large tomato and set aside.
Heat 2 tablespoons of oil in a large pan over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle for a few seconds.
Add the chopped onion to the pan and sauté until golden brown.
Stir in 1 tablespoon of ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
Add the chopped tomato and cook until it turns soft and starts releasing oil.
To the mixture, add 0.5 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and 1 teaspoon of salt. Mix well and cook for another 2 minutes.
Add the diced turnips and soaked soya chunks to the pan. Stir to coat everything with the spices.
Pour in 300 milliliters of water, stir well, cover, and let the sabji cook for about 15 minutes on low-medium heat until the turnips are cooked through.
Uncover, add 0.5 teaspoon of garam masala, and cook for 2 more minutes to allow the flavors to meld.
Garnish with 2 tablespoons of chopped fresh cilantro leaves and serve hot.
Nutrition Facts
Calories |
1220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4246 mg | 185% | |
| Total Carbohydrate | 122.4 g | 45% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 54.0 g | ||
| Protein | 112.7 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 620 mg | 48% | |
| Iron | 46.5 mg | 258% | |
| Potassium | 4938 mg | 105% | |
*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.
