Low Fat Aloo Ki Sabzi
Discover the irresistible charm of **Low Fat Aloo Ki Sabzi**, a lighter twist on the classic Indian potato curry. This wholesome recipe features tender baby potatoes simmered in a flavorful blend of cumin, turmeric, and garam masala, with the vibrant tastes of fresh tomatoes, onions, and aromatic garlic-ginger paste. Prepared using just a single tablespoon of oil, this dish is perfect for those seeking a healthy yet satisfying meal option. With its quick 40-minute preparation time and a delightfully simple cooking process, Low Fat Aloo Ki Sabzi is ideal for busy weeknights or lazy weekends. Serve it hot with freshly made chapati or fluffy steamed rice, and enjoy a comforting, guilt-free feast that's as nutritious as it is delicious. This recipe is a must-try for anyone looking to enjoy classic Indian flavors without compromising on health.
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 1 medium Onion
- 1 large Tomato
- 1 small Green chili
- 1 inch Ginger
- 2 cloves Garlic
- 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 Oil
- 2 tablespoons Cilantro leaves
Instructions
Wash and boil the baby potatoes in a pot until tender, about 10 minutes. Once cooked, let them cool, then peel and cut into halves.
Finely chop the onion and tomato. Slit the green chili and grate the ginger and garlic.
Heat a tablespoon of oil in a non-stick pan over medium heat. Add cumin seeds and sauté for a few seconds until they start to splutter.
Add the grated ginger, garlic, and chopped green chili. Sauté for about a minute until the raw aroma goes away.
Add the chopped onion and cook until translucent, about 4-5 minutes.
Mix in the chopped tomato and cook until soft and combined with the onion, around 3 minutes.
Stir in turmeric powder, red chili powder, coriander powder, and salt. Cook for 2-3 minutes until the spices are well incorporated.
Add the halved baby potatoes and gently mix to coat them with the spice mixture. Cook for another 5 minutes, stirring occasionally.
Sprinkle garam masala over the potatoes and mix well. Cook for an additional 2 minutes.
Turn off the heat and garnish with chopped cilantro leaves.
Serve the aloo ki sabzi hot with chapati or rice.
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4159 mg | 181% | |
| Total Carbohydrate | 130.1 g | 47% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 26.6 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3073 mg | 65% | |
*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.
