Sugar-Free Aloo Beans Ki Subji
Discover the wholesome delight of **Sugar-Free Aloo Beans Ki Subji**, a flavorful vegan and diabetic-friendly Indian stir-fry that's as healthy as it is delicious. This simple yet satisfying dish combines tender potatoes and vibrant green beans, seasoned with aromatic spices like cumin, mustard seeds, turmeric, and coriander. With no added sugar, it's perfect for those seeking a nutritious, home-cooked meal. Ready in under 40 minutes, this recipe is easy to whip up for a weeknight dinner or meal prep. Garnished with fresh cilantro, this subji pairs beautifully with chapati, paratha, or steamed rice, making it a versatile and comforting addition to your table. Ideal for anyone looking for sugar-free, veggie-packed recipes with authentic Indian flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium Potatoes
- 250 grams Green beans
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro
- 4 tablespoons Water
- 1 inch Ginger
- 1 medium Green chili
Instructions
Begin by peeling the potatoes and chopping them into small cubes, about 1/2 inch in size. Set aside.
Trim the ends of the green beans and chop them into 1-inch pieces.
Finely chop the ginger and green chili, and set aside.
Heat the oil in a large pan over medium heat.
Once the oil is hot, add the cumin seeds and mustard seeds, allowing them to sputter for about 30 seconds to release their aroma.
Add the chopped ginger and green chili to the pan. Sauté for 1-2 minutes until fragrant.
Stir in the cubed potatoes and chopped green beans.
Sprinkle the turmeric powder, red chili powder, coriander powder, and salt over the vegetables. Mix well to coat them evenly with the spices.
Add about 4 tablespoons of water, stir, and cover the pan with a lid.
Cook the vegetables on medium heat for about 15-20 minutes, stirring occasionally, until the potatoes and beans are tender.
Once the vegetables are cooked, uncover the pan and stir-fry for an additional 2-3 minutes to allow any excess moisture to evaporate.
Turn off the heat and garnish with freshly chopped cilantro.
Serve hot as a side dish or with chapati or rice for a complete meal.
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2758 mg | 120% | |
| Total Carbohydrate | 153.5 g | 56% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 17.0 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 4054 mg | 86% | |
*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.
