Low Fat Aloo Gobi Sabzi
Brighten your table with this healthier twist on the classic Indian dish, Low Fat Aloo Gobi Sabzi! This flavorful recipe combines tender potatoes and cauliflower florets simmered in a fragrant blend of spices like turmeric, cumin, and garam masala—all using minimal oil for a guilt-free comfort meal. With fresh ginger, garlic, and green chilies adding zest, and a sprinkle of cilantro for freshness, this dish is packed with authentic taste yet light on calories. Ready in just 40 minutes, it’s perfect as a nutritious side dish paired with warm roti or fluffy steamed rice. Ideal for those seeking wholesome, plant-based recipes without compromising on flavor.
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Recipe Information
Ingredients
- 2 medium potatoes
- 1 medium head cauliflower
- 1 large onion
- 1 large tomato
- 2 small green chilies
- 1 inch piece ginger
- 2 cloves garlic
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon cumin powder
- 0.25 teaspoon red chili powder
- 1 tablespoon oil
- 1 teaspoon salt
- 0.25 cup water
- 2 tablespoons cilantro
Instructions
Peel and cube the potatoes into 1-inch pieces. Soak in cold water to prevent browning while preparing other ingredients.
Cut the cauliflower into medium-sized florets. Wash thoroughly and drain.
Finely chop the onion, tomato, and green chilies. Mince the ginger and garlic.
Heat the oil in a non-stick pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add the chopped onions and sauté until they become translucent.
Add ginger, garlic, and green chilies to the pan. Cook for another minute until aromatic.
Add the chopped tomatoes and cook until they turn soft and mushy.
Mix in the turmeric powder, coriander powder, cumin powder, red chili powder, and salt.
Drain the soaked potatoes and add them along with the cauliflower florets to the pan. Stir well to coat the vegetables with the spice mixture.
Add 0.25 cups of water, stir well, and cover the pan. Allow it to cook on low heat for 15-20 minutes or until vegetables are tender, stirring occasionally.
Once the vegetables are cooked, sprinkle garam masala over the sabzi and mix well.
Garnish with freshly chopped cilantro before serving.
Serve hot as a side dish with roti or steamed rice.
Nutrition Facts
Calories |
833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4851 mg | 211% | |
| Total Carbohydrate | 155.3 g | 56% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 39.6 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4512 mg | 96% | |
*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.
