Low Carb Aloo Kaddu ki Sabji
Discover the wholesome and flavorful charm of **Low Carb Aloo Kaddu ki Sabji**, a healthier twist on the classic Indian dry curry. This recipe swaps traditional potatoes with nutrient-rich zucchini, making it a perfect low-carb option for health-conscious food lovers. Fragrant with the earthy aroma of cumin seeds and spiced to perfection with turmeric, red chili powder, and garam masala, this dish pairs the natural sweetness of pumpkin (kaddu) with the juicy tang of tomatoes. Quick and easy to prepare in under 40 minutes, it’s ideal for weeknight dinners and can be served as a delicious side dish with yogurt or a light salad. Garnished with fresh coriander and optional kasuri methi for a burst of flavor, this gluten-free and vegetarian recipe embodies traditional Indian homestyle cooking with a modern, carb-conscious twist.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Ghee or Olive Oil
- 1 teaspoon Cumin Seeds
- 0.25 teaspoon Asafoetida
- 2 cups Zucchini (cut into cubes)
- 2 cups Pumpkin (Kaddu, peeled and cubed)
- 1 whole Green Chili (sliced)
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Salt
- 1 large Tomato (finely chopped)
- 0.5 teaspoon Garam Masala
- 1 teaspoon Fenugreek Leaves (Kasuri Methi, optional)
- 2 tablespoons Fresh Coriander (chopped, for garnish)
Instructions
Heat ghee or olive oil in a non-stick pan over medium heat.
Add cumin seeds and let them splutter. Then, add asafoetida and sliced green chili.
Add the cubed zucchini and pumpkin to the pan. Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the vegetables and mix well.
Cover the pan with a lid and let the vegetables cook for about 10-12 minutes, stirring occasionally to ensure even cooking.
Once the zucchini and pumpkin are tender, add the chopped tomato to the pan. Stir well and let it cook for an additional 5 minutes until the tomato softens.
Sprinkle garam masala and fenugreek leaves (if using) over the sabji. Mix well and cook for another 2-3 minutes.
Turn off the heat and garnish with fresh coriander leaves.
Serve the low-carb Aloo Kaddu ki Sabji hot with a side of yogurt or a salad.
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2423 mg | 105% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 29.1 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3564 mg | 76% | |
*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.
