Soy-Free Aloo Soyabean ki Sabji

Discover the perfect fusion of comfort and innovation with this Soy-Free Aloo Soyabean ki Sabji, a wholesome Indian curry that swaps traditional soy chunks with textured vegetable protein (TVP) or cloud ear mushrooms. This hearty dish features tender potatoes simmered in a fragrant, spiced tomato-onion gravy that's brimming with aromatic cumin, earthy turmeric, and warming garam masala. Ideal for those seeking soy-free alternatives, this recipe offers a healthy and flavorful meal option for weeknight dinners or special occasions. Ready in just 45 minutes, it pairs beautifully with steamed rice or fluffy Indian bread, making it a versatile and nourishing addition to your culinary repertoire. Perfect for vegetarians, plant-based enthusiasts, or anyone looking for a comforting yet allergen-friendly dish!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Peel and cube the potatoes into small, even-sized pieces.

Step 2

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.

Step 3

Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle until aromatic.

Step 4

Add chopped onion and sauté until they turn golden brown.

Step 5

Stir in ginger-garlic paste and sauté for another minute until the raw aroma disappears.

Step 6

Add chopped tomatoes and cook until they are soft and the oil starts separating from the mixture.

Step 7

Mix in turmeric powder, coriander powder, red chili powder, and salt. Cook for a minute to toast the spices.

Step 8

Add potato cubes, the prepared TVP or mushrooms, and water. Stir well to combine all ingredients.

Step 9

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.

Step 10

Once the potatoes and TVP/mushrooms are cooked, sprinkle garam masala and stir well.

Step 11

Garnish with chopped cilantro before serving.

Step 12

Serve hot with rice or Indian bread of your choice.

Nutrition Facts

Serving size	(1362.2g)

Amount per serving	% Daily Value*
Calories	919.6

Total Fat 30.6g	0%
Saturated Fat 2.3g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2464.2mg	0%
Total Carbohydrate 150.6g	0%
Dietary Fiber 19.0g	0%
Total Sugars 15.1g
Protein 19.0g	0%

Vitamin D 0IU	0%
Calcium 212.8mg	0%
Iron 11.5mg	0%
Potassium 3857.3mg	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: 28.9%

Protein: 8.0%

Carbs: 63.2%