Low Fat Aloo Ki Sabzi
Savor the homemade goodness of **Low Fat Aloo Ki Sabzi**, a lighter twist on the classic Indian potato curry that doesn't compromise on flavor. This quick and easy recipe features tender baby potatoes simmered in a fragrant blend of cumin, spices, and a rich tomato-onion masala—all brought together with just a tablespoon of oil. Perfect for weeknight meals, this wholesome dish is ready in under 40 minutes and pairs beautifully with chapati or steamed rice. Garnished with fresh cilantro, this low-fat, vegetarian delight delivers bold flavors in every bite while staying mindful of health-conscious eating. Whether you're looking for a comforting family meal or a simple vegan option, this recipe will be your new go-to! **Keywords: low fat aloo ki sabzi, healthy potato curry, Indian vegetarian recipes, low oil curry, quick and easy sabzi recipe.**
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Ingredients
- 500 grams Baby potatoes
- 1 medium Onion
- 1 large Tomato
- 1 small Green chili
- 1 inch Ginger
- 2 cloves Garlic
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 1 tablespoon Oil
- 2 tablespoons Cilantro leaves
Directions
Step 1
Wash and boil the baby potatoes in a pot until tender, about 10 minutes. Once cooked, let them cool, then peel and cut into halves.
Step 2
Finely chop the onion and tomato. Slit the green chili and grate the ginger and garlic.
Step 3
Heat a tablespoon of oil in a non-stick pan over medium heat. Add cumin seeds and sauté for a few seconds until they start to splutter.
Step 4
Add the grated ginger, garlic, and chopped green chili. Sauté for about a minute until the raw aroma goes away.
Step 5
Add the chopped onion and cook until translucent, about 4-5 minutes.
Step 6
Mix in the chopped tomato and cook until soft and combined with the onion, around 3 minutes.
Step 7
Stir in turmeric powder, red chili powder, coriander powder, and salt. Cook for 2-3 minutes until the spices are well incorporated.
Step 8
Add the halved baby potatoes and gently mix to coat them with the spice mixture. Cook for another 5 minutes, stirring occasionally.
Step 9
Sprinkle garam masala over the potatoes and mix well. Cook for an additional 2 minutes.
Step 10
Turn off the heat and garnish with chopped cilantro leaves.
Step 11
Serve the aloo ki sabzi hot with chapati or rice.
Nutrition Facts
| Serving size | (920.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 693.0 |
| Total Fat 16.4g | 0% |
| Saturated Fat 1.1g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 4159.0mg | 0% |
| Total Carbohydrate 130.1g | 0% |
| Dietary Fiber 14.3g | 0% |
| Total Sugars 26.6g | |
| Protein 16.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 212.9mg | 0% |
| Iron 9.9mg | 0% |
| Potassium 3072.9mg | 0% |
Source of Calories