Heart-Healthy Aaloo Baigan Sabzi
Discover the wholesome, flavorful delight of **Heart-Healthy Aaloo Baigan Sabzi**, a guilt-free Indian vegetable curry that's perfect for those seeking nutritious yet satisfying meals. This vibrant dish features tender baby eggplants and golden potatoes, gently simmered in a fragrant blend of spices including cumin, turmeric, and coriander. The use of olive oil instead of traditional ghee makes this recipe both lighter on the heart and rich in healthy fats, while the addition of garlic, ginger, and fresh cilantro amps up the flavor profile. Ready in just 45 minutes, this quick and easy sabzi pairs beautifully with whole-grain roti or brown rice, making it an ideal choice for a balanced vegetarian meal. Packed with plant-based goodness, this low-oil, nutrient-dense recipe will become a staple in your healthy meal rotation! Keywords: "heart-healthy Indian recipes," "Aaloo Baigan sabzi," "vegetarian curry," "Indian comfort food," "low-oil sabzi," "eggplant potato curry."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Baby eggplants (baigan), diced
- 300 grams Potatoes (aaloo), peeled and diced
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 1 medium Tomato, chopped
- 3 units Garlic cloves, minced
- 1 inch Ginger, minced
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 100 ml Water
- 2 tablespoons Fresh cilantro, chopped
Instructions
Begin by washing the baby eggplants and potatoes thoroughly. Dice the eggplants into bite-sized pieces. Peel and dice the potatoes similarly.
Heat 2 tablespoons of olive oil in a non-stick pan over medium heat.
Add the chopped onion to the pan and sauté until it turns translucent, about 4-5 minutes.
Stir in the minced garlic and ginger, and continue to sauté for another minute until fragrant.
Add the chopped tomatoes, cumin, turmeric, coriander, red chili powder, and salt to the pan. Cook the mixture, stirring often, until the tomatoes soften and the oil starts to separate, about 3-4 minutes.
Add the diced potatoes and eggplants to the pan. Mix them well with the spice mixture, ensuring the vegetables are coated evenly.
Pour 100 ml of water into the pan to create a little steam for cooking the vegetables. Cover the pan with a lid and let it simmer on low heat for about 15-20 minutes, stirring occasionally.
Check the potatoes and eggplants to ensure they are tender. If needed, cook for a few more minutes until desired softness is reached.
Once cooked, remove the lid and let any excess moisture evaporate by cooking for an additional 2-3 minutes without covering.
Turn off the heat and garnish the sabzi with freshly chopped cilantro before serving.
Serve the Heart-Healthy Aaloo Baigan Sabzi as a main dish with whole-grain roti or brown rice for a complete meal.
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2402 mg | 104% | |
| Total Carbohydrate | 97.5 g | 35% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 23.7 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2764 mg | 59% | |
*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.
