Gluten-Free Aloo Soyachunks Ki Sabji

Discover the comforting flavors of **Gluten-Free Aloo Soyachunks Ki Sabji**, a hearty Indian curry that's perfect for a wholesome weeknight meal. This recipe combines tender soy chunks – a protein-packed, plant-based delight – with soft potatoes simmered in a fragrant onion-tomato gravy. Enhanced with bold spices like garam masala, turmeric, and red chili powder, this dish delivers a beautifully spiced, gluten-free experience for all curry lovers. Easy to prepare in just 45 minutes, it’s garnished with fresh coriander for a burst of freshness and is ideal when paired with gluten-free roti or steamed rice. Whether you're following a gluten-free diet or simply craving a nutritious vegetarian meal, this recipe is a guaranteed crowd-pleaser that packs both flavor and nourishment.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Soy chunks
• 2 medium Potatoes
• 1 large Onion
• 2 medium Tomato
• 1 tablespoon Ginger garlic paste
• 1 small Green chili
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala
• 0.5 teaspoon Cumin seeds
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 2 cups Water
• 2 tablespoons Fresh coriander leaves

Directions

Step 1

Begin by soaking 1 cup of soy chunks in hot water for 15 minutes. After soaking, drain and squeeze out excess water from the soy chunks.

Step 2

Peel and dice 2 medium potatoes into small cubes. Set aside.

Step 3

Finely chop 1 large onion and 2 medium tomatoes. Slit 1 small green chili lengthwise.

Step 4

Heat 2 tablespoons of vegetable oil in a deep pan over medium heat. Add 0.5 teaspoon cumin seeds and let them splutter.

Step 5

Add the chopped onion and sauté until golden brown.

Step 6

Add 1 tablespoon of ginger garlic paste and the slit green chili. Sauté for a minute until the raw smell disappears.

Step 7

Add chopped tomatoes, 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and 1 teaspoon salt. Cook until the tomatoes become soft and oil starts leaving the sides of the pan.

Step 8

Add the squeezed soy chunks and diced potatoes. Mix well to coat everything with the masala.

Step 9

Pour in 2 cups of water, cover the pan, and let it cook for about 15 minutes on low-medium heat or until the potatoes are tender.

Step 10

Once the potatoes are cooked, open the lid and check for seasoning. Adjust salt if needed.

Step 11

Sprinkle 0.5 teaspoon of garam masala and give it a final mix.

Step 12

Garnish with 2 tablespoons of chopped fresh coriander leaves before serving.

Step 13

Serve hot with gluten-free roti or steamed rice.

Nutrition Facts

Serving size	(1476.6g)

Amount per serving	% Daily Value*
Calories	1150.2

Total Fat 29.7g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 17.0g
Cholesterol 0mg	0%
Sodium 4812.5mg	0%
Total Carbohydrate 172.7g	0%
Dietary Fiber 28.1g	0%
Total Sugars 35.6g
Protein 60.9g	0%

Vitamin D 0IU	0%
Calcium 394.9mg	0%
Iron 15.7mg	0%
Potassium 4768.0mg	0%

*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.

Source of Calories

Fat: 22.2%

Protein: 20.3%

Carbs: 57.5%