Low Sodium Aloo Soyabean ki Sabji
Discover the wholesome and flavorful delight of **Low Sodium Aloo Soyabean ki Sabji**, a heart-healthy twist on the traditional Indian curry. Packed with protein-rich soybean chunks and tender potatoes, this dish offers a satisfying blend of textures and nutrients. The fragrant medley of cumin, turmeric, and coriander creates a mild yet aromatic spice base, while a splash of fresh coriander adds a burst of freshness to every bite. This easy-to-make recipe is perfect for those seeking a low-sodium diet without compromising on authentic Indian flavors. Ready in just 45 minutes, it makes a comforting, nutritious, and deliciously guilt-free meal that's perfect for weeknight dinners or wholesome meal prep. Serve it hot with whole wheat roti or a side of steamed brown rice for a complete, balanced feast!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Soybean chunks
- 2 medium Potatoes
- 1 medium Onion
- 1 large Tomato
- 1 tablespoon Ginger-garlic paste
- 1 small Green chili
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin seeds
- 2 tablespoons Fresh coriander leaves
- 2 tablespoons Oil
- 2 cups Water
Instructions
Start by soaking the soybean chunks in warm water for 10 minutes to soften them. Drain and set aside.
Peel and dice the potatoes into small cubes. Finely chop the onion and tomato separately. Slit the green chili lengthwise.
Heat oil in a pan over medium heat. Add cumin seeds and allow them to sizzle for about 30 seconds.
Add the chopped onion and cook until they turn translucent.
Stir in the ginger-garlic paste and green chili, cooking for another minute until fragrant.
Add the turmeric powder, red chili powder, and coriander powder. Cook for 1 minute, stirring continuously to prevent burning.
Add the chopped tomato and cook until it becomes soft and the oil starts to separate from the masala mixture.
Add the diced potatoes and drained soybean chunks to the pan, mixing well with the spices.
Pour in the water, reduce the heat, and cover the pan. Let it simmer for about 20 minutes or until the potatoes and soybeans are tender. Stir occasionally.
Once cooked, top with freshly chopped coriander leaves and serve hot.
Nutrition Facts
Calories |
1476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1816 mg | 79% | |
| Total Carbohydrate | 192.6 g | 70% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 41.8 g | ||
| Protein | 119.4 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 886 mg | 68% | |
| Iron | 48.4 mg | 269% | |
| Potassium | 2919 mg | 62% | |
*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.
