Mediterranean Diet Aloo Ki Sabzi
Bursting with vibrant flavors and wholesome ingredients, Mediterranean Diet Aloo Ki Sabzi is a fresh take on the classic Indian potato dish, reimagined with Mediterranean-inspired flair. This healthy, plant-based recipe features tender baby potatoes simmered in a fragrant blend of olive oil, garlic, cumin, coriander, and paprika, accented by the natural sweetness of bell peppers and tomatoes. A hint of turmeric adds a warm golden hue, while freshly squeezed lemon juice and parsley brighten the dish with a zesty finish. Perfect as a side dish or a light, satisfying vegetarian meal, this Mediterranean-Indian fusion is quick to prepare in under 45 minutes and rich in heart-healthy flavors. Ideal for those seeking a diet-friendly, globally inspired comfort food, it pairs beautifully with whole-grain flatbreads, quinoa, or a simple green salad.
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium bell pepper, diced
- 2 medium tomato, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon paprika
- 0.5 teaspoon turmeric powder
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup water
Instructions
Begin by washing the baby potatoes thoroughly and cutting them into halves. If you prefer smaller pieces, you can quarter them.
Heat the olive oil in a large skillet or pan over medium heat.
Add the chopped onion and sauté for about 5 minutes until the onion is translucent.
Add the minced garlic and diced bell pepper to the skillet, and cook for another 2-3 minutes until the bell pepper begins to soften.
Mix in the ground cumin, ground coriander, paprika, and turmeric powder, stirring for about a minute until the spices release their aroma.
Next, add the diced tomatoes and stir well, cooking for another 2 minutes until the tomatoes start to break down.
Add the halved baby potatoes to the skillet, along with salt and black pepper. Stir to coat the potatoes with the spice and vegetable mixture.
Pour in the water and bring the mixture to a simmer.
Cover the skillet with a lid and reduce the heat to low. Let the potatoes cook for about 20 minutes, stirring occasionally, until they are tender.
Once the potatoes are cooked through, remove the lid and increase the heat to medium-high, allowing any excess liquid to evaporate and the potatoes to roast slightly, for about 2-3 minutes.
Turn off the heat and stir in the lemon juice and freshly chopped parsley.
Adjust seasoning with additional salt or pepper if needed.
Serve warm as a side dish or enjoy as a light Mediterranean-inspired meal.
Nutrition Facts
Calories |
806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 126.4 g | 46% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 22.0 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3443 mg | 73% | |
*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.
