Heart-Healthy Aloo Sabzi
Transform your everyday potato curry into a nourishing delight with this Heart-Healthy Aloo Sabzi recipe. Packed with tender baby potatoes, fragrant mustard and cumin seeds, and a vibrant blend of turmeric, red chili, and coriander powders, this dish is a flavorful twist on a classic Indian favorite. Cooked with olive oil instead of traditional ghee and finished with fresh coriander and a tangy splash of lemon juice, it’s perfect for those seeking a lighter, health-conscious option without sacrificing taste. Ready in just 40 minutes, this vegetarian recipe is high in fiber, low in unhealthy fats, and makes for a satisfying side dish in any wholesome meal. Perfect for dinner parties or weeknight dinners, this heart-healthy sabzi pairs beautifully with whole-grain bread or steamed rice, proving that flavor and nutrition truly go hand in hand.
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Salt
- 2 tablespoons Fresh coriander leaves, chopped
- 1 tablespoon Lemon juice
- 100 milliliters Water
Instructions
Begin by washing the baby potatoes thoroughly. Leaving the skin on for added fiber, slice them into halves.
In a large pan, heat the olive oil over medium heat. Add the mustard seeds and cumin seeds, allowing them to sizzle and pop for about 30 seconds.
Add the baby potatoes to the pan, stirring them to coat with the seeds.
Add turmeric powder, red chili powder, and coriander powder. Stir well to ensure the potatoes are evenly coated with the spices.
Pour 100 milliliters of water into the pan and add salt. Cover the pan with a lid and let it simmer on low heat for about 15-20 minutes, or until the potatoes are tender. Check occasionally and stir to prevent sticking, adding a little more water if needed.
Once the potatoes are cooked through, remove the lid and allow any excess water to evaporate, stirring frequently.
Turn off the heat and sprinkle chopped fresh coriander leaves over the potatoes for a burst of fresh flavor.
Finish with a drizzle of lemon juice, tossing everything gently.
Serve warm as a side dish to a heart-healthy meal, enjoying a delicious balance of flavors and nutrition.
Nutrition Facts
Calories |
667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 93.7 g | 34% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 4.2 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2274 mg | 48% | |
*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.
