Low Fat Aloo Beans Ki Subji
Discover the flavors of traditional Indian cooking with a guilt-free twist in this *Low Fat Aloo Beans Ki Subji*! This vibrant, homestyle curry combines tender potatoes and crisp green beans, gently simmered in a spiced tomato-onion base, all brought to life with the warmth of cumin, garam masala, and turmeric. Perfectly balanced and low in fat, thanks to a minimal use of oil, this dish is as wholesome as it is delicious. Ready in just 40 minutes and packed with nutrients, it makes for a perfect midweek meal, whether served with roti, chapati, or a steaming bowl of rice. Garnished with fresh cilantro for a burst of herbaceous flavor, this comforting vegan and gluten-free recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 medium Potatoes
- 250 grams Green beans
- 1 medium Onion
- 1 medium Tomato
- 2 small Garlic cloves
- 1 small Green chili
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 1 tablespoon Cooking oil (preferably olive oil or vegetable oil)
- 2 tablespoons Cilantro (coriander leaves)
Instructions
Wash and peel the potatoes. Cut them into small bite-sized cubes.
Trim the ends of the green beans and cut them into 1-inch pieces. Rinse thoroughly.
Finely chop the onion, tomato, garlic cloves, and green chili.
Heat 1 tablespoon of cooking oil in a non-stick pan or kadhai over medium heat.
Once the oil is hot, add cumin seeds and let them splutter for a few seconds.
Add chopped garlic and green chili to the pan and sauté until the garlic turns golden brown.
Add the chopped onion and sauté until translucent.
Add the chopped tomato and cook until it becomes soft and mushy.
Sprinkle turmeric powder, red chili powder, coriander powder, and salt. Mix well.
Add the cubed potatoes and mix them with the masala to coat well.
Cover the pan with a lid and cook for about 10 minutes on low heat, stirring occasionally to prevent sticking.
After 10 minutes, add the green beans, mix well, and cover again.
Cook for another 10-15 minutes or until the potatoes and beans are thoroughly cooked but not mushy.
Sprinkle garam masala and give it a quick stir. Adjust salt if necessary.
Garnish with freshly chopped cilantro before serving.
Serve hot with roti, chapati, or rice.
Nutrition Facts
Calories |
729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3911 mg | 170% | |
| Total Carbohydrate | 136.7 g | 50% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 31.1 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3364 mg | 72% | |
*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.
