Low Fat Aloo Curry
Light, flavorful, and guilt-free, this Low Fat Aloo Curry puts a healthier spin on the beloved classic without sacrificing any of the signature spice and comfort. Featuring tender potatoes simmered in an aromatic blend of cumin, coriander, turmeric, and garam masala, this recipe uses a splash of low-fat yogurt for a creamy finish while skipping heavy oils in favor of cooking spray. Ready in just 45 minutes, this easy vegetarian curry is a perfect weeknight dinner or meal-prep option that pairs beautifully with steamed rice or warm rotis. Packed with bold flavors, minimal fat, and simple pantry staples, it’s a nutritious and satisfying dish for anyone watching their waistline or seeking quick, wholesome meals. Keywords: low-fat aloo curry, healthy potato curry, vegetarian Indian curry.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams potatoes
- 1 medium onion
- 2 medium tomato
- 1 inch piece ginger
- 3 garlic cloves
- 1 green chili
- 1 teaspoon cumin seeds
- 1 tablespoon coriander powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 2 cups water
- 2 tablespoons fresh cilantro
- 2 tablespoons low-fat plain yogurt
- 2 sprays cooking spray
Instructions
Peel the potatoes and cut them into small cubes. Rinse and set aside.
Finely chop the onion, tomatoes, ginger, garlic, and green chili.
Heat a large non-stick pan over medium heat and use two sprays of cooking spray.
Add cumin seeds and let them sizzle for a few seconds until they turn aromatic.
Add chopped onions and saute until they become soft and translucent.
Stir in ginger, garlic, and green chili, and cook for another minute.
Add chopped tomatoes, stirring occasionally until they soften and blend with onions.
Sprinkle coriander powder, turmeric powder, red chili powder, and salt, combining well.
Add the diced potatoes to the pan, mixing thoroughly to coat with the spice mixture.
Pour in the water, bring the curry to a simmer, and cover the pan. Cook for 15-20 minutes or until the potatoes are tender.
Stir in the low-fat yogurt and cook for another 2-3 minutes, ensuring it is well combined.
Add garam masala and give the curry a final stir.
Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 4826 mg | 210% | |
| Total Carbohydrate | 158.6 g | 58% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 36.5 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 326 mg | 25% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3787 mg | 81% | |
*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.
