Low Fat Chole Ki Sabji
Packed with bold flavors and vibrant aromas, this Low Fat Chole Ki Sabji is a lighter twist on a classic Indian chickpea curry. Made with protein-rich dried chickpeas, a medley of fragrant spices, and a touch of fresh coriander, this recipe skips heavy oils in favor of a cooking spray for a guilt-free indulgence. The dish comes together with a flavorful base of sautéed onions, tomatoes, and ginger-garlic paste, creating a lush gravy that clings to the tender chickpeas. Ideal for those seeking a healthy yet satisfying plant-based meal, this hearty sabji is perfect when served alongside steamed rice or whole grain roti. Ready to brighten up your table with a pop of fresh lemon juice and a sprinkle of herbs, this wholesome recipe checks all the boxes for a nutritious, delicious, and easy-to-make dish. Perfect for busy weeknights or weekend meal preps, it delivers big flavor with minimal fat—your new go-to comfort food!
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Recipe Information
Ingredients
- 250 grams Dried chickpeas
- 1 large Onion
- 2 medium Tomato
- 1 tablespoon Ginger-garlic paste
- 1 small Green chili
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 2 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- Cooking spray
- 2 tablespoons Fresh coriander leaves
- 1 tablespoon Lemon juice
Instructions
Rinse the dried chickpeas thoroughly and soak them in ample water for at least 8 hours or overnight.
Drain and rinse the chickpeas. Add them to a pressure cooker with enough water to cover them and cook until they are soft, about 6-8 whistles. If using a stovetop, they may take about an hour to cook.
Finely chop the onion, tomatoes, and green chili. Set aside.
Heat a non-stick pan over medium heat and coat it evenly with cooking spray. Add cumin seeds and sauté until they begin to sizzle and turn aromatic.
Add the chopped onion and sauté until they turn golden brown, stirring frequently, to avoid sticking.
Stir in the ginger-garlic paste and sliced green chili. Cook until the raw smell disappears, about 2 minutes.
Add the chopped tomatoes and cook until they turn soft and the oil starts to separate from the mixture.
Add turmeric powder, coriander powder, and red chili powder. Stir well and cook for another 2 minutes.
Drain the cooked chickpeas and add them to the pan. Mix until the chickpeas are well coated with the spices.
Add around 1 cup of water to the mixture to make a gravy. Cover and simmer on low heat for approximately 15 minutes, allowing the chickpeas to absorb the flavors.
Add garam masala and salt. Stir and let it cook for an additional 5 minutes.
Turn off the heat. Garnish with freshly chopped coriander leaves and a spoonful of lemon juice for brightness.
Serve hot with steamed rice or low-fat roti for a complete meal.
Nutrition Facts
Calories |
1163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4801 mg | 209% | |
| Total Carbohydrate | 207.6 g | 75% | |
| Dietary Fiber | 51.3 g | 183% | |
| Total Sugars | 58.6 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 3235 mg | 69% | |
*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.
