Low Fat Aloo Soyachunks Ki Sabji
Elevate your everyday meals with this flavorful and health-conscious **Low Fat Aloo Soyachunks Ki Sabji**, a delightful Indian curry that's as nutritious as it is delicious. Packed with protein-rich soy chunks and hearty cubes of tender potatoes, this recipe strikes the perfect balance between taste and wellness. Aromatic spices like cumin, coriander, turmeric, and garam masala are harmoniously blended to create a rich and irresistible curry base, all cooked in just a tablespoon of low-fat oil. Quick to prepare in under 45 minutes and serving up to four, this dish is ideal for those seeking a lighter yet satisfying vegetarian option. Garnished with fresh cilantro and best enjoyed with chapati or rice, this sabji is a wholesome addition to your healthy eating repertoire. Perfect for busy weeknights or leisurely lunches, it's a flavorful reminder that eating healthy can be truly delicious.
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Recipe Information
Ingredients
- 1 cup soy chunks
- 2 pieces large potatoes
- 1 medium onion
- 1 medium tomato
- 1 tablespoon ginger-garlic paste
- 1 piece green chili
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon cumin seeds
- 1 tablespoon cooking oil (low fat)
- 1 teaspoon salt
- 2 tablespoons fresh cilantro
- 2 cups water
Instructions
Begin by soaking the soy chunks in hot water for about 10 minutes. After they have soaked, drain and squeeze out excess water and set them aside.
Peel and dice the potatoes into small cubes, approximately 1-inch in size.
Finely chop the onion and tomato separately, and slit the green chili lengthwise.
In a large pan or wok, heat 1 tablespoon of low-fat cooking oil over medium heat. Add cumin seeds and allow them to splutter.
Add the chopped onion and sauté until they become translucent, which should take about 5 minutes.
Stir in the ginger-garlic paste and the slit green chili. Cook for another minute until the raw smell of ginger-garlic disappears.
Add the chopped tomato and cook until it turns soft and the oil begins to separate from the masala mixture.
Mix in coriander powder, turmeric powder, red chili powder, and salt. Stir well to combine the spices evenly.
Add the diced potatoes, stirring everything together so the potato pieces are coated well with the spices.
Pour in 2 cups of water and add the soaked soy chunks to the pan. Stir and bring the mixture to a boil.
Reduce the heat to a simmer and cover the pan. Cook until the potatoes are tender, which should take about 20 minutes.
Once the potatoes are cooked, stir in the garam masala and let the sabji cook for another 2-3 minutes uncovered.
Garnish with finely chopped fresh cilantro before serving.
Serve hot with chapati, rice, or enjoy as is for a wholesome meal.
Nutrition Facts
Calories |
967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.4 g | 4% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3637 mg | 158% | |
| Total Carbohydrate | 183.3 g | 67% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 23.7 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 5380 mg | 114% | |
*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.
