Low Fat Aaloo Baigan Sabzi
Delight in the flavors of traditional Indian cuisine with this *Low Fat Aaloo Baigan Sabzi*, a hearty and wholesome stir-fry featuring tender eggplants and golden potatoes infused with aromatic spices. This healthy twist on the classic dish skips excessive oil, using just one tablespoon of olive oil to create a lighter yet equally flavorful version. The combination of turmeric, red chili powder, coriander, and garam masala creates a warm, earthy seasoning that coats the vegetables perfectly. Fresh ginger, garlic, and green chili add a bold burst of flavor, while a garnish of coriander leaves adds a refreshing finish. Ready in under 40 minutes, this vegan and gluten-free dish is a breeze to prepare and pairs beautifully with chapati or steamed rice for a comforting, low-fat meal. Perfect for a quick and nutritious family dinner, this recipe is a must-try for anyone craving authentic, guilt-free Indian flavors!
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Recipe Information
Ingredients
- 2 pieces Small Eggplants
- 2 pieces Medium Potatoes
- 1 medium Onion
- 1 large Tomato
- 1 piece Green Chili
- 2 cloves Garlic
- 1 inch piece Ginger
- 0.5 teaspoon Cumin Seeds
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 0.75 teaspoon Salt
- 0.5 teaspoon Garam Masala
- 2 tablespoons Fresh Coriander Leaves
- 1 tablespoon Olive Oil
- 0.25 cup Water
Instructions
Wash and dice the eggplants and potatoes into 1-inch cubes. Soak the diced eggplants in water to prevent them from browning.
Finely chop the onion, tomato, green chili, garlic, and ginger. Set them aside.
Heat 1 tablespoon of olive oil in a non-stick pan over medium heat.
Add cumin seeds to the hot oil and allow them to sizzle for a few seconds until fragrant.
Add the chopped onion, garlic, and ginger to the pan. Sauté for 3-4 minutes until onions become translucent.
Stir in the chopped green chili and tomato, and cook for another 2 minutes until the tomato becomes soft.
Drain the eggplant pieces and add them to the pan along with diced potatoes. Mix well.
Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the vegetables. Stir to coat the vegetables evenly with the spices.
Add 0.25 cup of water to the pan. Cover and cook for 15-20 minutes on low heat, stirring occasionally, until the vegetables are tender.
Once the vegetables are cooked, remove the lid, add garam masala, and give it a final stir.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with chapati or rice for a complete meal.
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3559 mg | 155% | |
| Total Carbohydrate | 124.6 g | 45% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 33.4 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3089 mg | 66% | |
*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.
