Low Sodium Aloo Soyachunks Ki Sabji
Discover the ultimate comfort food with this Low Sodium Aloo Soyachunks Ki Sabji, a nutritious and flavorful take on a traditional Indian dish. Featuring tender soy chunks and hearty diced potatoes simmered in a fragrant blend of spices like turmeric, coriander, and garam masala, this recipe is a perfect balance of taste and health. Infused with aromatic garlic, ginger, and a touch of lemon juice, it’s designed to be light on sodium without compromising bold flavors. Ready in just 45 minutes, this wholesome vegan curry pairs beautifully with roti, chapati, or rice, making it ideal for a satisfying family dinner. Packed with plant-based protein and vibrant color, this recipe offers both nourishment and indulgence. Perfect for those seeking low-sodium, high-flavor vegetarian meals!
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Recipe Information
Ingredients
- 1 cup Soy chunks
- 2 medium Potato
- 1 medium Onion
- 1 medium Tomato
- 1 inch piece Ginger
- 3 Garlic cloves
- 1 Green chili
- 0.5 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Fresh cilantro
- 2 tablespoons Cooking oil
- 2 cups Water
- 1 tablespoon Lemon juice
Instructions
Boil 2 cups of water in a pot. Add the soy chunks and let them soak for 10 minutes. Once soaked, drain the water and squeeze the soy chunks to remove excess water. Set aside.
Peel and dice the potatoes into 1-inch cubes. Finely chop the onion, tomato, ginger, and garlic. Slit the green chili lengthwise.
Heat 2 tablespoons of oil in a large pan over medium heat. Add cumin seeds and allow them to crackle for a few minutes.
Add the chopped onions and sauté until they turn translucent.
Add ginger, garlic, and green chili. Sauté for another minute until fragrant.
Stir in the chopped tomatoes and cook until they soften, about 4-5 minutes.
Add coriander powder, turmeric powder, and red chili powder. Mix well and cook the spices for a minute.
Add the diced potatoes and mix to coat them with the spices.
Add the rehydrated soy chunks and mix everything together.
Pour in 1 cup of water to help cook the potatoes and soy chunks. Cover the pan with a lid and let it simmer over medium heat for 10-15 minutes or until the potatoes are tender.
Once cooked, add garam masala and stir well.
Garnish with fresh cilantro and add lemon juice for a refreshing hint.
Serve hot with your choice of roti, chapati, or rice.
Nutrition Facts
Calories |
1075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 1725 mg | 75% | |
| Total Carbohydrate | 125.7 g | 46% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 23.6 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3335 mg | 71% | |
*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.
