Low Fat Aloo Gobhi
Indulge in the vibrant and wholesome flavors of **Low Fat Aloo Gobhi**, a lighter take on the classic Indian dish. This healthy recipe effortlessly combines tender cauliflower and golden potatoes, simmered to perfection in a fragrant medley of cumin, coriander, turmeric, and garam masala. With just one tablespoon of olive oil, it’s a low-fat, guilt-free option that doesn’t skimp on rich, aromatic taste. Fresh ginger, garlic, tomatoes, and a hint of green chili create a zesty base for the vegetables, while a sprinkle of fresh cilantro brightens up the dish beautifully. Ready in just 40 minutes and perfect for pairing with rice or a warm chapati, this nutritious vegan and gluten-free recipe is ideal for weeknight dinners or meal prep. Simple, flavorful, and health-conscious, this Low Fat Aloo Gobhi is sure to be a new staple in your kitchen!
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Recipe Information
Ingredients
- 500 grams Cauliflower
- 300 grams Potatoes
- 1 large Onion
- 2 medium Tomato
- 1 inch piece Ginger
- 3 cloves Garlic
- 1 Green Chili
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Garam Masala
- 1 teaspoon Salt
- 1 tablespoon Olive Oil
- 2 tablespoons, chopped Cilantro
- 0.5 cup Water
Instructions
Start by preparing the vegetables. Cut the cauliflower into medium-sized florets, peel the potatoes and cut them into small cubes. Finely chop the onion, tomatoes, ginger, garlic, and green chili.
Heat olive oil in a large non-stick pan over medium heat. Add the chopped onions and sauté until they turn translucent, about 3-4 minutes.
Add the ginger, garlic, and green chili to the pan, and sauté for another 2 minutes until the garlic turns golden.
Stir in the ground cumin, coriander, and turmeric powder. Cook the spices for 1 minute to release their aroma.
Add the chopped tomatoes to the pan, cook until they soften and the oil starts to separate, about 4-5 minutes.
Add the potato cubes and cauliflower florets to the pan, mix well with the masala, ensuring they are well-coated.
Pour in the water and sprinkle salt over the vegetables. Stir to combine and cover the pan with a lid.
Cook on low heat for 15-20 minutes until the potatoes and cauliflower are tender, stirring occasionally. If needed, add more water to prevent sticking.
Once the vegetables are cooked and there's no excess water left, sprinkle garam masala over the dish and mix well.
Garnish with chopped cilantro before serving. Enjoy your low-fat Aloo Gobhi with rice or chapati.
Nutrition Facts
Calories |
776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5525 mg | 240% | |
| Total Carbohydrate | 142.3 g | 52% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 44.3 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4217 mg | 90% | |
*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.
