Low Fat Saag Aloo
Experience the vibrant flavors of Indian cuisine with this Low Fat Saag Aloo, a wholesome and lighter twist on the classic spinach and potato dish. Packed with tender baby potatoes, fresh spinach leaves, and a perfectly spiced blend of turmeric, cumin, and garam masala, this recipe is both nutritious and satisfying. With minimal oil thanks to the use of cooking spray and vegetable broth, it’s an ideal choice for health-conscious food lovers. Ready in just under an hour, this easy-to-make dish pairs beautifully with rice, naan, or chapati for a complete meal. Perfectly seasoned and brimming with warmth, Low Fat Saag Aloo is your go-to option for guilt-free comfort food!
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 300 grams Fresh spinach leaves
- 1 large Onion
- 1 large Tomato
- 3 Garlic cloves
- 1 inch piece Fresh ginger
- 1 Green chili
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 200 ml Vegetable broth
- Cooking spray
Instructions
Wash the baby potatoes and cut them into halves. If they are too big, quarter them.
In a pot of boiling salted water, cook the potatoes until they are just tender, about 10-12 minutes. Drain and set aside.
While the potatoes are cooking, wash the spinach thoroughly and chop it roughly.
Finely chop the onion, tomato, garlic, ginger, and green chili.
In a large non-stick pan, apply a small amount of cooking spray, then add the cumin seeds, allowing them to sizzle for about 30 seconds.
Add the chopped onion to the pan and sauté over medium heat until it turns golden brown, about 5-7 minutes.
Add the garlic, ginger, and green chili to the onion, frying them for an additional 1-2 minutes until fragrant.
Stir in the chopped tomato and cook until it softens, around 3-4 minutes.
Reduce the heat slightly, then add the ground turmeric, ground coriander, ground cumin, and salt. Stir well to coat the onions and tomato in the spices, cooking for another 2 minutes.
Add the cooked potatoes to the pan, stirring gently to coat them with the spice mixture.
Pour in the vegetable broth and bring the mixture to a simmer. Cover and cook on a low heat for 10 minutes, allowing the potatoes to absorb the flavors.
Stir in the spinach leaves, covering the pan once more and cooking until the spinach has wilted, about 3-4 minutes.
Once the spinach is wilted, sprinkle garam masala over the top, stirring to combine thoroughly.
Adjust the seasoning if necessary, then remove from heat. Serve hot, either as a side dish or with rice or bread, such as naan or chapati.
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4861 mg | 211% | |
| Total Carbohydrate | 159.5 g | 58% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 32.9 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 556 mg | 43% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 5060 mg | 108% | |
*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.
