Low Fat Aloo Sabji
Savor the comforting flavors of Indian cuisine with this "Low Fat Aloo Sabji," a lighter, healthier twist on the traditional potato curry. Featuring tender, spiced potatoes simmered in a fragrant tomato-based masala, this recipe is big on flavor despite using just 1 teaspoon of oil. With aromatic spices like cumin, mustard seeds, and garam masala, along with the fiery kick of green chilies and the brightness of fresh coriander leaves, this dish is perfect for anyone looking for a low-fat yet satisfying vegetarian meal. Ready in just 40 minutes, it's easy to prepare and pairs wonderfully with whole wheat roti, steamed rice, or quinoa. Whether you're following a low-fat diet or just looking to add a wholesome Indian classic to your weekly menu, this aloo sabji is sure to impress. Keywords: low-fat Indian curry, healthy aloo sabji, easy vegetarian recipe, low-calorie potato dish.
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Recipe Information
Ingredients
- 500 grams potatoes
- 1 teaspoon mustard seeds
- 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
- 2 pieces green chilies
- 1 inch ginger
- 1 large tomato
- 2 tablespoons coriander leaves
- 1 cup water
- 1 teaspoon oil
Instructions
Peel and cube the potatoes into 1-inch pieces. Rinse them thoroughly in cold water to remove excess starch.
Finely chop the green chilies and ginger. Dice the tomato and set aside.
Heat 1 teaspoon of oil in a non-stick pan over medium heat.
Add mustard seeds and cumin seeds to the hot oil. Allow them to splutter.
Add chopped green chilies and grated ginger. Sauté briefly until fragrant.
Stir in the diced tomato and cook until it softens and releases its juices, roughly 3-4 minutes.
Add turmeric powder, red chili powder, coriander powder, and salt. Stir to combine the spices with the tomato base.
Add the cubed potatoes to the pan, mixing them well with the spices.
Pour in 1 cup of water, cover the pan, and let the potatoes cook on medium heat until tender. This should take about 15-20 minutes.
Uncover the pan and check the potatoes for doneness. They should be fork-tender and cooked through.
Sprinkle garam masala over the cooked potatoes and gently mix.
Garnish with freshly chopped coriander leaves before serving.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4176 mg | 182% | |
| Total Carbohydrate | 132.8 g | 48% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 23.1 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3341 mg | 71% | |
*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.
