Heart-Healthy Aalu Ki Sabji
Discover the guilt-free delight of **Heart-Healthy Aalu Ki Sabji**, a flavorful Indian stir-fry that’s as nutritious as it is delicious. This lighter take on the traditional aalu ki sabji features tender baby potatoes paired with vibrant bell peppers and a nutrient-packed blend of spices like turmeric, cumin, and coriander. Cooked in heart-smart olive oil and brightened with a zesty squeeze of lemon juice, this recipe is perfect for those seeking a wholesome, low-fat option without sacrificing flavor. Ready in just 35 minutes, it’s an ideal dish to pair with whole-grain roti or enjoy as a comforting side. Garnished with fresh cilantro for a burst of freshness, this easy-to-make vegetarian recipe is naturally gluten-free, fiber-rich, and perfect for maintaining heart health. A must-try for both health-conscious foodies and lovers of Indian cuisine!
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.25 teaspoon Red chili powder
- 1 medium Tomato, chopped
- 2 small Green chilies, finely chopped
- 1 teaspoon Ginger, grated
- 1 medium Bell pepper, chopped
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro, chopped
- 0.5 teaspoon Salt
Instructions
Wash and boil the baby potatoes in a pot of water until they are just tender, about 10 minutes. Drain and allow them to cool slightly before peeling or leave unpeeled for additional fiber.
Heat olive oil in a non-stick pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until aromatic.
Add the grated ginger and green chilies to the pan, sauté for a minute until fragrant.
Add the chopped tomato and cook for about 3 minutes until it softens and starts breaking down.
Mix in the turmeric powder, coriander powder, cumin powder, and red chili powder. Stir well to combine the spices with the tomato mixture.
Add the boiled baby potatoes and bell pepper to the pan. Stir to coat with the spice mixture.
Season with salt and stir again. Cover and cook on low heat for about 10 minutes, stirring occasionally to prevent sticking.
Once the potatoes are fully cooked and infused with the spices, remove the lid, and drizzle lemon juice over the sabji. Mix well.
Garnish with fresh cilantro before serving. Enjoy this heart-healthy dish with whole-grain roti or as a side dish.
Nutrition Facts
Calories |
719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1234 mg | 54% | |
| Total Carbohydrate | 107.1 g | 39% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 12.1 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2864 mg | 61% | |
*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.
