Low Fat Aaloo Baigan Sabzi

Discover the perfect harmony of taste and health with this Low Fat Aaloo Baigan Sabzi—a wholesome Indian stir-fry featuring tender potatoes and creamy eggplants, all simmered in a medley of aromatic spices. This lighter version of the classic recipe uses just a tablespoon of olive oil, making it a guilt-free addition to your weeknight meals. A fragrant tempering of cumin seeds sets the stage, while sautéed onions, tomatoes, garlic, and ginger create a rich, flavorful base. The turmeric, red chili, and coriander powders lend vibrant color and warmth, balanced by the earthy depth of garam masala. Perfectly cooked in a splash of water, this one-pot dish is garnished with fresh coriander, making it an ideal pairing with hot chapati or steamed rice. Quick, easy, and packed with traditional flavor, this low-fat recipe is a must-try for health-conscious food lovers!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces Small Eggplants
• 2 pieces Medium Potatoes
• 1 medium Onion
• 1 large Tomato
• 1 piece Green Chili
• 2 cloves Garlic
• 1 inch piece Ginger
• 0.5 teaspoon Cumin Seeds
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Red Chili Powder
• 1 teaspoon Coriander Powder
• 0.75 teaspoon Salt
• 0.5 teaspoon Garam Masala
• 2 tablespoons Fresh Coriander Leaves
• 1 tablespoon Olive Oil
• 0.25 cup Water

Directions

Step 1

Wash and dice the eggplants and potatoes into 1-inch cubes. Soak the diced eggplants in water to prevent them from browning.

Step 2

Finely chop the onion, tomato, green chili, garlic, and ginger. Set them aside.

Step 3

Heat 1 tablespoon of olive oil in a non-stick pan over medium heat.

Step 4

Add cumin seeds to the hot oil and allow them to sizzle for a few seconds until fragrant.

Step 5

Add the chopped onion, garlic, and ginger to the pan. Sauté for 3-4 minutes until onions become translucent.

Step 6

Stir in the chopped green chili and tomato, and cook for another 2 minutes until the tomato becomes soft.

Step 7

Drain the eggplant pieces and add them to the pan along with diced potatoes. Mix well.

Step 8

Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the vegetables. Stir to coat the vegetables evenly with the spices.

Step 9

Add 0.25 cup of water to the pan. Cover and cook for 15-20 minutes on low heat, stirring occasionally, until the vegetables are tender.

Step 10

Once the vegetables are cooked, remove the lid, add garam masala, and give it a final stir.

Step 11

Garnish with freshly chopped coriander leaves before serving.

Step 12

Serve hot with chapati or rice for a complete meal.

Nutrition Facts

Serving size	(1044.0g)

Amount per serving	% Daily Value*
Calories	681.4

Total Fat 16.7g	0%
Saturated Fat 2.6g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 3559.2mg	0%
Total Carbohydrate 124.6g	0%
Dietary Fiber 21.1g	0%
Total Sugars 33.4g
Protein 16.0g	0%

Vitamin D 0IU	0%
Calcium 175.6mg	0%
Iron 8.9mg	0%
Potassium 3089.4mg	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: 21.1%

Protein: 9.0%

Carbs: 69.9%