Sugar-Free Aloo Tamatar Ki Subji
Savor the comforting flavors of "Sugar-Free Aloo Tamatar Ki Subji," a healthy twist on the classic Indian potato and tomato curry. Bursting with vibrant spices like cumin, turmeric, and garam masala, this hearty dish is cooked without added sugar, letting the natural sweetness of ripe tomatoes shine. Perfectly tender potatoes simmer in a luscious tomato-based gravy infused with fiery green chili, zesty ginger, and aromatic coriander. Ready in just 35 minutes and finished with a sprinkle of fresh cilantro, this vegan and gluten-free recipe is an ideal choice for a wholesome meal. Serve it with soft roti, flaky paratha, or steamed rice for a delightful dining experience. Perfect for quick weeknight dinners or as part of a festive spread, this subji is both simple and satisfying—bringing a guilt-free indulgence to your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium Potatoes
- 4 medium Tomatoes
- 1 Green chili
- 1 inch Ginger
- 2 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Ground coriander
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Cilantro leaves
- 1 cup Water
Instructions
Peel and dice the potatoes into 1-inch cubes.
Roughly chop the tomatoes and finely chop the green chili.
Grate the ginger to obtain about 1 tablespoon of grated ginger.
Heat 2 tablespoons of cooking oil in a pan over medium heat.
Once the oil is hot, add 1 teaspoon of cumin seeds and let them sizzle for a few seconds until aromatic.
Add the grated ginger and chopped green chili to the pan and sauté for about a minute.
Add the diced potatoes to the pan and stir well to coat them with the oil and spices.
Add 0.5 teaspoon of turmeric powder, 0.5 teaspoon of red chili powder, and 1 teaspoon of ground coriander to the pan. Mix well.
Add the chopped tomatoes, 1 teaspoon of salt, and 1 cup of water to the pan. Stir to combine.
Cover the pan and let the subji cook on medium heat for about 15-20 minutes, or until the potatoes are tender.
Stir occasionally and add more water if needed to prevent sticking to the pan, adjusting salt if necessary.
Once the potatoes are cooked, add 0.5 teaspoon of garam masala and mix thoroughly.
Garnish with chopped cilantro leaves before serving.
Serve hot with roti, paratha, or rice.
Nutrition Facts
Calories |
957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2474 mg | 108% | |
| Total Carbohydrate | 156.4 g | 57% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 21.5 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4744 mg | 101% | |
*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.
