Low Fat Classic Potato Subji
Savor the vibrant flavors of a classic Indian dish with a healthy twist in this Low Fat Classic Potato Subji recipe. Prepared with just a tablespoon of olive oil, this light yet flavorful side dish combines tender diced potatoes with a medley of aromatic spices like cumin, turmeric, and garam masala for a burst of irresistible taste. Fresh tomatoes lend a natural tang, while chopped coriander leaves and optional green chili add a fresh, zesty punch. Quick and easy to make, with only 15 minutes of prep and 25 minutes of cooking time, this low-calorie potato subji is perfect served with steamed rice or warm flatbreads for a wholesome, satisfying meal. Whether you're seeking a guilt-free comfort food favorite or a flavorful vegan side, this dish will surely become a staple in your kitchen!
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Recipe Information
Ingredients
- 4 medium potatoes
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 onion, chopped
- 2 tomato, chopped
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons fresh coriander leaves, chopped
- 1 green chili, slitted (optional)
Instructions
Peel and dice the potatoes into small cubes and set aside in a bowl of water to prevent oxidation.
Heat 1 tablespoon of olive oil in a large pan over medium heat.
Add the cumin seeds and mustard seeds to the hot oil and let them sizzle until they start to pop, about 30 seconds.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the chopped tomatoes and cook until they break down and become soft, about 4 minutes.
Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well ensuring the spices are well combined with the onions and tomatoes.
Drain the diced potatoes and add them to the pan, stirring them into the spiced onion-tomato mixture.
Cover the pan with a lid and let the potatoes cook on low heat until tender, stirring occasionally to prevent sticking, about 15 minutes.
Once the potatoes are cooked, sprinkle the garam masala over the subji and stir gently.
Taste and adjust the seasoning if necessary.
Garnish the potato subji with chopped fresh coriander leaves and, if using, the slitted green chili.
Serve hot as a side dish or main dish with rice or flatbread.
Nutrition Facts
Calories |
937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2452 mg | 107% | |
| Total Carbohydrate | 178.2 g | 65% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 22.5 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 5030 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.
