Soy-Free Aloo Soyachunks Ki Sabji
Delight in the comforting flavors of this **Soy-Free Aloo Soyachunks Ki Sabji**, a wholesome North Indian-inspired curry packed with the goodness of potatoes, cauliflower, and peas. This recipe offers a clever twist on the traditional aloo soyachunks dish by skipping soy products altogether, making it perfect for soy-sensitive diets while retaining its hearty, protein-rich appeal with fresh vegetables. Infused with the warmth of aromatic spices like cumin, turmeric, and garam masala, and cooked to perfection in mustard oil, this dish is as fragrant as it is flavorful. The soft, tender vegetables soak up the rich tomato-onion gravy, delivering a burst of taste in every bite. Easy to prepare in under an hour, this versatile curry pairs beautifully with steamy rice or soft rotis, making it a fantastic choice for a nourishing weeknight meal or a special vegetarian feast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Potatoes
- 1 cup Cauliflower florets
- 1 cup Peas
- 1 large, finely chopped Onion
- 1 large, finely chopped Tomato
- 1 inch, grated Ginger
- 3 minced Garlic cloves
- 2 finely chopped Green chilies
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Mustard oil
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons, finely chopped Cilantro
Instructions
Peel and cube the potatoes into 1-inch pieces.
Heat mustard oil in a pan over medium heat. Once hot, add cumin seeds and allow them to crackle.
Add the chopped onions and sauté until golden brown.
Add the ginger, garlic, and green chilies. Sauté for another 2 minutes until fragrant.
Add the chopped tomatoes and cook until they become soft and the oil separates from the mixture.
Stir in turmeric, coriander, red chili powder, and salt. Cook for another minute.
Add the cubed potatoes and cauliflower florets. Stir well to coat with the spice mixture.
Pour in water, cover the pan, and let it simmer for about 15 minutes, or until the potatoes and cauliflower are tender.
Add the peas and cook for an additional 5 minutes.
Stir in garam masala and adjust seasoning if necessary.
Garnish with chopped cilantro before serving.
Serve hot with roti or rice.
Nutrition Facts
Calories |
1364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4252 mg | 185% | |
| Total Carbohydrate | 245.0 g | 89% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 45.9 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 5966 mg | 127% | |
*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.
