Low Fat Beans Aloo Ki Sabji
Savor the vibrant flavors of **Low Fat Beans Aloo Ki Sabji**, a healthy twist on a traditional Indian vegetable curry! Loaded with nutritious green beans and perfectly tender potatoes, this dish is lightly spiced with turmeric, coriander, and red chili powder, creating an enticing blend of earthy and zesty flavors. Made with minimal cooking oil and seasoned with aromatic cumin seeds, a fragrant ginger-garlic paste, and fresh cilantro, this recipe is a guilt-free yet flavor-packed delight. Ready in just 40 minutes, it’s perfect for weekday meals and pairs beautifully with warm roti or fluffy steamed rice. Whether you’re seeking a wholesome vegetarian option or a quick family-friendly dinner, this low-fat sabji is sure to become a staple in your kitchen! Keywords: low-fat Indian curry, Beans Aloo Ki Sabji, vegetarian dishes, healthy potato recipes, green beans curry recipe.
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Recipe Information
Ingredients
- 250 grams Green beans
- 200 grams Potatoes
- 1 medium Onion
- 1 medium Tomato
- 1 teaspoon Ginger-garlic paste
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin seeds
- 0.75 teaspoon Salt
- 100 milliliters Water
- 2 tablespoons Cilantro leaves
- 1 tablespoon Cooking oil
Instructions
Wash and trim the green beans. Cut them into 1.5-inch pieces.
Peel the potatoes and dice them into small cubes of about 1 cm.
Finely chop the onion and tomato.
Heat a large non-stick pan over medium heat and add 1 tablespoon of cooking oil.
Once the oil is hot, add 0.5 teaspoon of cumin seeds and let them splutter.
Add the chopped onion and sauté until they become translucent.
Stir in the ginger-garlic paste and cook for about 1 minute until the raw smell dissipates.
Add the chopped tomato and cook until it softens, stirring occasionally.
Mix in the turmeric powder, red chili powder, and coriander powder. Stir well to combine with the onion and tomato mixture.
Add the diced potatoes and stir to coat them with the spice mixture.
Add the green beans and mix again.
Pour in 100 ml of water, add the salt, and stir everything together.
Cover the pan with a lid and let it cook on low to medium heat for about 20 minutes, stirring occasionally, until the potatoes and beans are tender.
Check if the vegetables are cooked; if not, cook for a few more minutes.
Once cooked, garnish with chopped cilantro leaves.
Serve hot with roti or steamed rice.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3314 mg | 144% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 28.6 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2362 mg | 50% | |
*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.
