Low Fat Aloo Palak
Low Fat Aloo Palak is a wholesome and flavorful Indian dish that combines the earthy goodness of spinach with the comfort of tender potatoes, all simmered in a light, aromatic blend of spices. This health-conscious take on the traditional Aloo Palak uses just a tablespoon of olive oil, making it a perfect low-fat option without compromising on taste. With vibrant spinach, a medley of warming spices like cumin, coriander, and garam masala, and a fresh tomato puree base, this hearty dish is as nutritious as it is satisfying. Ready in just 45 minutes, it's an ideal recipe for weeknight dinners and pairs beautifully with roti, naan, or steaming basmati rice. Savor this guilt-free vegan and gluten-free delight that doesn’t skimp on bold flavors!
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Recipe Information
Ingredients
- 2 medium Potatoes
- 300 grams Spinach
- 1 large Onion
- 2 medium Tomatoes
- 1 inch piece Ginger
- 3 units Garlic cloves
- 1 small Green chili
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Garam masala
- 1 tablespoon Olive oil
- 0.5 cup Water
Instructions
Peel and cut the potatoes into 1-inch cubes. Rinse and drain them. Set aside.
Thoroughly wash the spinach, chop it coarsely, and set it aside.
Finely chop the onion and set aside. Puree the tomatoes in a blender and set aside.
Crush the garlic cloves and ginger into a paste using a mortar and pestle. Chop the green chili finely.
Heat olive oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until aromatic.
Add the chopped onion to the pan and sauté until they become translucent.
Incorporate the ginger-garlic paste and green chili into the onions, stirring for about a minute until fragrant.
Add turmeric powder, coriander powder, and red chili powder, mixing well for another minute.
Pour the tomato puree into the pan and cook until the oil begins to separate from the mixture, about 5 minutes.
Add the cubed potatoes and salt, stirring to coat them thoroughly with the spices. Pour in the water and cover the pan.
Cook on low heat for about 10 minutes, allowing the potatoes to partially cook.
Stir in the chopped spinach and cook covered for another 10 minutes, until the potatoes are fully cooked and the spinach has wilted.
Sprinkle garam masala over the dish, mix well, and allow it to simmer for an additional 2 minutes.
Remove from heat and serve Low Fat Aloo Palak hot with your choice of roti or rice.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2768 mg | 120% | |
| Total Carbohydrate | 132.7 g | 48% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 22.8 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 5045 mg | 107% | |
*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.
