Soy-Free Aloo Soyabean ki Sabji
Enjoy a flavorful twist on a classic with this 'Soy-Free Aloo Soyabean ki Sabji,' a hearty and wholesome Indian curry that swaps out traditional soy chunks for textured vegetable protein (TVP) or cloud ear mushrooms. Perfect for those seeking soy-free options, this recipe pairs tender potatoes with a richly spiced tomato-onion base, infused with aromatic cumin, garam masala, and a pop of vibrant chili. Ready in under 45 minutes, it's an ideal weeknight meal that is both comforting and nutrient-packed. Garnished with fresh cilantro, this versatile dish shines alongside fluffy rice or warm Indian bread, making it a delicious centerpiece for any meal.
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Recipe Information
Ingredients
- 3 medium potatoes
- 1 cup textured vegetable protein (TVP) or cloud ear mushrooms
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 1 tablespoon ginger-garlic paste
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 2 cups water
- 2 tablespoons cilantro, chopped
Instructions
Peel and cube the potatoes into small, even-sized pieces.
If using TVP, soak it in hot water for about 10 minutes until soft, then drain and squeeze out any excess water. If using cloud ear mushrooms, soak them in warm water until they become soft and expand, then chop into bite-sized pieces.
Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle until aromatic.
Add chopped onion and sauté until they turn golden brown.
Stir in ginger-garlic paste and sauté for another minute until the raw aroma disappears.
Add chopped tomatoes and cook until they are soft and the oil starts separating from the mixture.
Mix in turmeric powder, coriander powder, red chili powder, and salt. Cook for a minute to toast the spices.
Add potato cubes, the prepared TVP or mushrooms, and water. Stir well to combine all ingredients.
Cover the pan and let the mixture simmer on low heat for about 15-20 minutes or until the potatoes are cooked through and tender. Stir occasionally and add more water if the curry becomes too thick.
Once the potatoes and TVP/mushrooms are cooked, sprinkle garam masala and stir well.
Garnish with chopped cilantro before serving.
Serve hot with rice or Indian bread of your choice.
Nutrition Facts
Calories |
920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2464 mg | 107% | |
| Total Carbohydrate | 150.6 g | 55% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 15.1 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3857 mg | 82% | |
*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.
