Low Fat Aloo Dum

Delight in the comforting flavors of **Low Fat Aloo Dum**, a lighter twist on the classic Indian curry that doesn’t skimp on flavor. This recipe features tender baby potatoes simmered in a rich, aromatic sauce made with low-fat yogurt, a fragrant blend of spices, and a luscious onion-tomato base. Each potato absorbs the creamy, spiced gravy, creating a mouthwatering dish that’s as satisfying as it is healthy. Perfect for those seeking a low-fat yet indulgent meal, this lighter aloo dum is easy to prepare in just one pan and pairs beautifully with steamed rice or soft chapatis. Packed with wholesome ingredients and authentic spices, it’s the ideal dish for a guilt-free weeknight dinner or a cozy weekend feast.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Baby potatoes
• 200 grams Plain low-fat yogurt
• 1 large Onion
• 1 large Tomato
• 1 inch piece Ginger
• 4 cloves Garlic
• 2 small Green chilies
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 1 tablespoon Olive oil
• 2 tablespoons Coriander leaves
• 150 milliliters Water

Directions

Step 1

Wash and scrub the baby potatoes to remove any dirt. Parboil them in salted water for about 10 minutes or until slightly tender. Drain and set aside to cool.

Step 2

Once cooled, peel the potatoes and prick them lightly with a fork to allow the flavors to penetrate.

Step 3

In a blender, make a paste by blending the onion, tomato, ginger, garlic, and green chilies. Set this paste aside.

Step 4

Heat olive oil in a large non-stick pan over medium heat. Add cumin seeds and allow them to splutter.

Step 5

Add the prepared paste to the pan and sauté for about 5 minutes, stirring continuously, until the raw smell of the onion disappears.

Step 6

Lower the heat and add the turmeric powder, red chili powder, coriander powder, and salt. Mix well to combine.

Step 7

Stir in the low-fat yogurt gradually while constantly stirring to prevent curdling. Cook the mixture for about 5 minutes.

Step 8

Add the parboiled potatoes and gently mix them with the yogurt mixture, ensuring they are well-coated.

Step 9

Pour in the water and bring the mixture to a simmer. Cover the pan and let it cook for about 20 minutes on a low heat, allowing the potatoes to absorb the flavors and the sauce to thicken.

Step 10

Uncover, sprinkle garam masala, and simmer for another 5 minutes.

Step 11

Garnish with chopped coriander leaves before serving.

Step 12

Serve hot with steamed rice or chapati.

Nutrition Facts

Serving size	(1314.7g)

Amount per serving	% Daily Value*
Calories	850.1

Total Fat 19.5g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 1.5g
Cholesterol 11.4mg	0%
Sodium 4297.0mg	0%
Total Carbohydrate 150.9g	0%
Dietary Fiber 14.7g	0%
Total Sugars 43.5g
Protein 27.9g	0%

Vitamin D 103.7IU	0%
Calcium 594.8mg	0%
Iron 9.9mg	0%
Potassium 3594.9mg	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: 19.7%

Protein: 12.5%

Carbs: 67.8%