Low Fat Aloo Soyabean ki Sabji
Discover the flavorful and nutritious goodness of *Low Fat Aloo Soyabean ki Sabji*, a hearty Indian curry that perfectly balances wholesome ingredients and rich, aromatic spices. This recipe combines protein-packed soybean nuggets and tender potato cubes, simmered in a fragrant blend of cumin, turmeric, and garam masala, creating a light yet satisfying dish. With just 1 tablespoon of oil, it’s ideal for those seeking a low-fat, healthy meal without compromising on taste. The tomato-onion base, enhanced with ginger-garlic paste, green chilies, and fresh coriander, brings a vibrant medley of flavors to your plate. Ready in just 45 minutes, this versatile sabji pairs wonderfully with warm roti or steamed rice, making it an excellent option for a balanced vegetarian meal. Perfect for weeknight dinners or meal preps, this dish ensures wholesome nourishment in every bite.
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Recipe Information
Ingredients
- 100 grams Soybean nuggets
- 3 pieces Potatoes, medium-sized
- 1 large Onion, finely chopped
- 2 medium Tomato, finely chopped
- 2 pieces Green chili, slit
- 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
- to taste Salt
- 1 tablespoon Oil
- 2 tablespoons Coriander leaves, chopped
- 2 cups Water
Instructions
Begin by soaking the soybean nuggets in warm water for about 10 minutes to soften them. Drain and squeeze out excess water, then set aside.
Peel the potatoes and cut them into small cubes. Keep them in water to prevent browning.
Heat oil in a non-stick pan over medium heat. Add cumin seeds and allow them to splutter.
Add the chopped onions and sauté until they turn golden brown.
Add ginger garlic paste and green chilies to the pan. Cook for another minute until the raw aroma disappears.
Stir in the chopped tomatoes and cook until they become soft and the oil starts to separate.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute to combine the spices.
Add the drained soybean nuggets and potato cubes to the mixture. Stir to coat them with the masala.
Pour in two cups of water. Cover and let it simmer on a low flame for about 20 minutes or until the potatoes are cooked.
Stir occasionally to ensure the mixture does not stick to the bottom.
Once the potatoes are cooked through, sprinkle garam masala and stir well.
Garnish with chopped coriander leaves just before serving.
Serve hot with roti or rice.
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2455 mg | 107% | |
| Total Carbohydrate | 152.5 g | 55% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 25.5 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 495 mg | 38% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 4974 mg | 106% | |
*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.
