Low Fat Aloo Tamatar Ki Subji
Delight in the comforting flavors of **Low Fat Aloo Tamatar Ki Subji**, a light yet satisfying Indian curry featuring tender potatoes simmered in a tangy tomato-based gravy. This wholesome recipe uses minimal oil, making it a guilt-free addition to your meal rotation. Infused with aromatic cumin, fresh ginger, and a medley of spices like turmeric, coriander, and garam masala, every bite offers an explosion of authentic flavor. Perfect for quick weeknight dinners, this dish comes together in just 35 minutes and pairs beautifully with chapati, rice, or bread. Garnished with fresh coriander leaves for a burst of freshness, this low-fat, vegan-friendly curry is as nourishing as it is delicious. Ideal for anyone seeking a healthy, easy-to-make Indian comfort food!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Potatoes
- 3 medium Tomatoes
- 1 medium Green chili
- 1 inch Fresh ginger
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 1 tablespoon Oil
- 1.5 cups Water
- 2 tablespoons Fresh coriander leaves
Instructions
Peel and dice the potatoes into small cubes. Set aside.
Chop the tomatoes and green chili finely. Grate the ginger.
Heat 1 tablespoon of oil in a non-stick pan over medium heat.
Add the cumin seeds to the hot oil. Let them splutter for a few seconds.
Add the grated ginger and green chili. Sauté for about 1 minute until fragrant.
Add the chopped tomatoes to the pan and cook for about 5 minutes until they become soft and mushy.
Stir in the turmeric powder, red chili powder, and coriander powder. Cook for another 2 minutes.
Add the diced potatoes and mix well to coat them with the spices.
Pour in 1.5 cups of water, add salt to taste and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer, cover the pan, and cook for about 12-15 minutes or until the potatoes are tender.
Uncover the pan, sprinkle garam masala over the subji, and cook for an additional 2 minutes.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with chapati, bread, or rice.
Nutrition Facts
Calories |
989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2483 mg | 108% | |
| Total Carbohydrate | 192.6 g | 70% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 20.4 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 5391 mg | 115% | |
*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.
