Low Fat Aloo Dum
Indulge in the rich and comforting flavors of **Low Fat Aloo Dum**, a lighter twist on the traditional Indian classic. This wholesome recipe features tender baby potatoes simmered in a spiced, creamy yogurt-based sauce that’s packed with the earthy goodness of cumin, coriander, and garam masala. Made with minimal oil and low-fat yogurt, this dish is perfect for health-conscious food lovers seeking bold flavors without the guilt. With a medley of aromatic ingredients like onion, tomato, ginger, garlic, and green chilies blended into a fragrant base, every bite explodes with authentic taste. Serve this guilt-free delight with steamed rice or warm chapati for a satisfying and nutritious meal that’s ideal for family dinners or festive gatherings.
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 200 grams Plain low-fat yogurt
- 1 large Onion
- 1 large Tomato
- 1 inch piece Ginger
- 4 cloves Garlic
- 2 small Green chilies
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 1 tablespoon Olive oil
- 2 tablespoons Coriander leaves
- 150 milliliters Water
Instructions
Wash and scrub the baby potatoes to remove any dirt. Parboil them in salted water for about 10 minutes or until slightly tender. Drain and set aside to cool.
Once cooled, peel the potatoes and prick them lightly with a fork to allow the flavors to penetrate.
In a blender, make a paste by blending the onion, tomato, ginger, garlic, and green chilies. Set this paste aside.
Heat olive oil in a large non-stick pan over medium heat. Add cumin seeds and allow them to splutter.
Add the prepared paste to the pan and sauté for about 5 minutes, stirring continuously, until the raw smell of the onion disappears.
Lower the heat and add the turmeric powder, red chili powder, coriander powder, and salt. Mix well to combine.
Stir in the low-fat yogurt gradually while constantly stirring to prevent curdling. Cook the mixture for about 5 minutes.
Add the parboiled potatoes and gently mix them with the yogurt mixture, ensuring they are well-coated.
Pour in the water and bring the mixture to a simmer. Cover the pan and let it cook for about 20 minutes on a low heat, allowing the potatoes to absorb the flavors and the sauce to thicken.
Uncover, sprinkle garam masala, and simmer for another 5 minutes.
Garnish with chopped coriander leaves before serving.
Serve hot with steamed rice or chapati.
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 4297 mg | 187% | |
| Total Carbohydrate | 150.9 g | 55% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 43.5 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 595 mg | 46% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3595 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.
