Soy-Free Aloo ki Subji
Indulge in the comforting flavors of this Soy-Free Aloo ki Subji, a traditional Indian potato curry bursting with aromatic spices and fresh ingredients. This wholesome, gluten-free, and vegan-friendly dish features tender potatoes simmered in a deliciously spiced tomato and onion gravy, infused with classic seasonings like turmeric, cumin, coriander, and garam masala. Perfectly balanced with a hint of green chili and fresh ginger, this subji is a quick 40-minute recipe that pairs beautifully with roti, naan, or steamed rice, making it an ideal choice for a hearty, homemade meal. Garnished with vibrant cilantro, this soy-free twist on the classic aloo ki subji is sure to become a family favorite. Whether you're looking for a healthy, plant-based recipe or a satisfying comfort food, this dish is a must-try for any Indian cuisine lover.
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Recipe Information
Ingredients
- 4 medium potatoes
- 1 large onion
- 2 medium tomato
- 1 small green chili
- 1 inch ginger
- 2 tablespoons cooking oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 2 teaspoons coriander powder
- 0.5 teaspoon garam masala
- 1 to taste salt
- 2 tablespoons fresh cilantro
- 1 cup water
Instructions
Peel the potatoes and cut them into small cubes. Finely chop the onion, tomatoes, and green chili. Grate or mince the ginger.
Heat the oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until they start to crackle and release their aroma.
Add the chopped onion and sauté until they turn golden brown, about 5-6 minutes.
Stir in the grated ginger and green chili, and sauté for another 1-2 minutes.
Add the chopped tomatoes into the pan and cook until they become soft and the oil begins to separate from the mixture, about 4-5 minutes.
Mix in the turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine the spices with the tomato mixture.
Add the cubed potatoes to the pan, stir to coat them with the spice mixture, and cook for 2-3 minutes.
Pour in the water. Cover the pan with a lid, reduce the heat to low, and let the potatoes cook until they are tender, about 15-20 minutes. Stir occasionally and check if more water is needed to prevent sticking.
Once the potatoes are cooked and the curry reaches your desired consistency, stir in the garam masala.
Garnish with freshly chopped cilantro before serving.
Serve hot with roti, naan, or rice.
Nutrition Facts
Calories |
1232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4823 mg | 210% | |
| Total Carbohydrate | 221.6 g | 81% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 40.0 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5360 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.
