Low Fat Dum Aloo
Experience the rich and aromatic flavors of 'Low Fat Dum Aloo,' a healthy twist on the traditional Indian delicacy that's both guilt-free and delicious. This recipe transforms baby potatoes into tender, flavor-packed morsels by simmering them in a silky, low-fat yogurt-based gravy infused with fragrant spices like garam masala, cumin, and coriander. The dish is lightened with minimal oil without compromising on its creamy texture and bold taste. Perfect for pairing with steamed rice or whole wheat roti, this 45-minute recipe is ideal for a wholesome yet indulgent meal. With keywords like "low fat Indian recipes," "healthy dum aloo," and "easy potato curry," this recipe makes it effortless to enjoy comfort food while staying health-conscious.
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 2 large Tomato
- 150 grams Low-fat yogurt
- 1 large Onion
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 tablespoon Vegetable oil
- 2 tablespoons Coriander leaves
Instructions
Wash the baby potatoes thoroughly and boil them in salted water until they are cooked but still firm. This should take about 15 minutes.
Drain the cooked potatoes, let them cool slightly, and peel them. Pierce each potato with a fork to allow the flavors to seep in later.
Blend the tomatoes into a smooth puree and set aside.
Finely chop the onion and set aside.
Heat 1 tablespoon of vegetable oil in a large non-stick pan over medium heat.
Add the chopped onion and sauté until they turn golden brown.
Add the ginger-garlic paste and continue to sauté for another 2 minutes until the raw smell disappears.
Pour the tomato puree into the pan and stir. Cook the mixture until the oil starts to separate, which should take about 5 minutes.
Lower the heat and add the low-fat yogurt, stirring continuously to prevent it from curdling.
Mix in the coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for another 2 minutes.
Add the boiled and peeled potatoes to the pan, ensuring they are well-coated with the spice mixture.
Cover the pan with a tight-fitting lid and let the potatoes cook on low heat for about 15-20 minutes, allowing them to absorb the flavors of the masala.
Once cooked, sprinkle garam masala on top and gently stir to mix.
Garnish with fresh coriander leaves.
Serve hot with steamed rice or whole wheat roti.
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 6004 mg | 261% | |
| Total Carbohydrate | 162.5 g | 59% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 54.6 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 513 mg | 39% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3680 mg | 78% | |
*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.
