Low Carb Aaloo Baigan Sabzi

Discover the perfect blend of flavor and health with this Low Carb Aaloo Baigan Sabzi! A creative twist on the traditional Indian dish, this recipe swaps potatoes for turnips, offering a low-carb alternative without compromising on taste. Tender eggplants and turnips are simmered in a fragrant medley of cumin, turmeric, garam masala, and fresh ginger-garlic paste, creating a hearty and satisfying vegetarian dish. With a prep time of just 15 minutes and a cook time of 25 minutes, this one-pot wonder is quick, wholesome, and packed with bold spices. Garnished with fresh cilantro, it's perfect as a main course or a side dish alongside keto-friendly bread or a high-protein meal. Perfect for those looking to enjoy classic Indian flavors while keeping their carb count in check!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces Eggplants (small or medium)
• 3 pieces Turnips (as a low-carb potato alternative)
• 1 medium Onion
• 1 medium Tomato
• 2 pieces Green chili
• 1 teaspoon Ginger paste
• 1 teaspoon Garlic paste
• 1 teaspoon Cumin seeds
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Cilantro (fresh, chopped)
• 2 tablespoons Oil (vegetable or mustard)
• 0.5 cup Water

Directions

Step 1

Wash and cube the eggplants into approximately 1-inch pieces. Peel and cube the turnips to the same size.

Step 2

Finely chop the onion, tomato, and green chilies.

Step 3

Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.

Step 4

Add the chopped onions and sauté until they turn golden brown.

Step 5

Add ginger paste and garlic paste to the pan and sauté for another 1-2 minutes until the raw smell disappears.

Step 6

Add the chopped tomato and green chilies to the pan. Cook until the tomato becomes soft and the mixture turns into a thick paste.

Step 7

Mix in turmeric powder, coriander powder, red chili powder, and salt. Stir well to combine the spices.

Step 8

Add the cubed turnips and eggplants to the pan, stirring thoroughly to coat them with the spice mixture.

Step 9

Pour in half a cup of water, cover the pan, and let the vegetables cook on low-medium heat for about 15-20 minutes, stirring occasionally.

Step 10

Check if the turnips are tender by piercing them with a fork. Once tender, sprinkle garam masala over the sabzi and mix well.

Step 11

Remove the pan from heat and garnish with freshly chopped cilantro before serving.

Step 12

Serve hot with low-carb bread or as a side dish to a protein-rich meal.

Nutrition Facts

Serving size	(1367.9g)

Amount per serving	% Daily Value*
Calories	664.0

Total Fat 30.7g	0%
Saturated Fat 4.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 3993.5mg	0%
Total Carbohydrate 96.0g	0%
Dietary Fiber 28.7g	0%
Total Sugars 51.2g
Protein 14.9g	0%

Vitamin D 0IU	0%
Calcium 296.7mg	0%
Iron 8.5mg	0%
Potassium 2749.6mg	0%

*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.

Source of Calories

Fat: 38.4%

Protein: 8.3%

Carbs: 53.3%