Low Carb Aaloo Baigan Sabzi
Get ready to enjoy a healthier twist on a classic Indian favorite with this *Low Carb Aaloo Baigan Sabzi*. Perfect for those seeking a nutritious and satisfying meal without the carbs, this recipe swaps traditional potatoes for turnips while retaining the rich, bold flavors of a traditional sabzi. Tender eggplants and turnips are simmered with aromatic spices like cumin, turmeric, and garam masala, alongside a tangy tomato base and fragrant garlic-ginger paste. Garnished with fresh cilantro, this dish bursts with flavor and pairs beautifully with low-carb bread or protein-packed mains. With just 15 minutes of prep and 25 minutes of cooking, this wholesome, keto-friendly sabzi is ideal for busy weeknights or light meal planning. Perfect for anyone seeking vibrant Indian flavors on a low-carb journey!
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Recipe Information
Ingredients
- 2 pieces Eggplants (small or medium)
- 3 pieces Turnips (as a low-carb potato alternative)
- 1 medium Onion
- 1 medium Tomato
- 2 pieces Green chili
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Cilantro (fresh, chopped)
- 2 tablespoons Oil (vegetable or mustard)
- 0.5 cup Water
Instructions
Wash and cube the eggplants into approximately 1-inch pieces. Peel and cube the turnips to the same size.
Finely chop the onion, tomato, and green chilies.
Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onions and sauté until they turn golden brown.
Add ginger paste and garlic paste to the pan and sauté for another 1-2 minutes until the raw smell disappears.
Add the chopped tomato and green chilies to the pan. Cook until the tomato becomes soft and the mixture turns into a thick paste.
Mix in turmeric powder, coriander powder, red chili powder, and salt. Stir well to combine the spices.
Add the cubed turnips and eggplants to the pan, stirring thoroughly to coat them with the spice mixture.
Pour in half a cup of water, cover the pan, and let the vegetables cook on low-medium heat for about 15-20 minutes, stirring occasionally.
Check if the turnips are tender by piercing them with a fork. Once tender, sprinkle garam masala over the sabzi and mix well.
Remove the pan from heat and garnish with freshly chopped cilantro before serving.
Serve hot with low-carb bread or as a side dish to a protein-rich meal.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3994 mg | 174% | |
| Total Carbohydrate | 96.0 g | 35% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 51.2 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2750 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.
