Paleo Aloo Soyabean ki Sabji
Discover the perfect fusion of tradition and modern dietary choices with this **Paleo Aloo Soyabean ki Sabji**, a wholesome and flavorful twist on the classic Indian curry. This recipe replaces soybeans with tamari-coated edamame for a paleo-friendly touch, while diced potatoes and a medley of aromatic spices like turmeric, cumin, and garam masala create a comforting and hearty dish. Sautéed to perfection in coconut oil and simmered with tangy tomatoes and fragrant ginger-garlic paste, this recipe delivers bold, layered flavors in every bite. Finished with fresh cilantro for a bright, herby garnish, this gluten-free and dairy-free sabji pairs beautifully with cauliflower rice or paleo-friendly flatbreads for a complete, nourishing meal. Ideal for weeknight dinners or meal prep, this dish is a must-try for those seeking healthy, satisfying Indian cuisine!
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Recipe Information
Ingredients
- 2 medium, peeled and diced Potatoes
- 1 cup Tamari-coated edamame
- 2 tablespoons Coconut oil
- 1 medium, chopped Onion
- 1 medium, chopped Tomato
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon or to taste Salt
- 2 tablespoons, chopped Cilantro
- 1 cup Water
Instructions
Heat coconut oil in a large pan over medium heat.
Add chopped onions and sauté until they turn golden brown.
Stir in ginger-garlic paste and cook for another 1-2 minutes until fragrant.
Add chopped tomatoes and cook until they soften and the oil starts to separate.
Mix in ground cumin, turmeric, coriander powder, red chili powder, and salt. Stir for about 1 minute.
Add diced potatoes to the pan, mix well with the spices, and cook for about 5 minutes.
Pour in the water, cover, and let it simmer until potatoes are partially cooked, about 10 minutes.
Add tamari-coated edamame and stir well. Cover and cook for another 10 minutes or until the potatoes are fully cooked.
Sprinkle garam masala and chopped cilantro, stir to mix, and cook for another 2 minutes.
Serve hot with cauliflower rice or a Paleo-friendly flatbread.
Nutrition Facts
Calories |
789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3607 mg | 157% | |
| Total Carbohydrate | 120.7 g | 44% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 22.5 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2840 mg | 60% | |
*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.
