Low Fat Aloo Tamatar Ki Subji
Indulge in the delightful flavors of *Low Fat Aloo Tamatar Ki Subji*, a light and wholesome Indian potato and tomato curry perfect for a quick, healthy meal. This low-oil recipe features tender potatoes simmered in a tangy, spiced tomato gravy infused with the aromatic blend of cumin, turmeric, and garam masala. Fresh ginger and green chili add a zesty kick, while a final garnish of vibrant coriander leaves elevates the dish's freshness. Ready in just 35 minutes, this budget-friendly vegetarian curry pairs beautifully with chapati, rice, or even crusty bread, making it a versatile option for busy weeknights or comforting family dinners. With minimal oil and a rich medley of spices, this dish delivers bold, authentic flavors without compromising on health, making it a must-try for lovers of Indian cuisine looking for a guilt-free spin on a classic!
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Ingredients
- 4 medium Potatoes
- 3 medium Tomatoes
- 1 medium Green chili
- 1 inch Fresh ginger
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 1 tablespoon Oil
- 1.5 cups Water
- 2 tablespoons Fresh coriander leaves
Directions
Step 1
Peel and dice the potatoes into small cubes. Set aside.
Step 2
Chop the tomatoes and green chili finely. Grate the ginger.
Step 3
Heat 1 tablespoon of oil in a non-stick pan over medium heat.
Step 4
Add the cumin seeds to the hot oil. Let them splutter for a few seconds.
Step 5
Add the grated ginger and green chili. Sauté for about 1 minute until fragrant.
Step 6
Add the chopped tomatoes to the pan and cook for about 5 minutes until they become soft and mushy.
Step 7
Stir in the turmeric powder, red chili powder, and coriander powder. Cook for another 2 minutes.
Step 8
Add the diced potatoes and mix well to coat them with the spices.
Step 9
Pour in 1.5 cups of water, add salt to taste and bring the mixture to a boil.
Step 10
Once boiling, reduce the heat to a simmer, cover the pan, and cook for about 12-15 minutes or until the potatoes are tender.
Step 11
Uncover the pan, sprinkle garam masala over the subji, and cook for an additional 2 minutes.
Step 12
Garnish with freshly chopped coriander leaves before serving.
Step 13
Serve hot with chapati, bread, or rice.
Nutrition Facts
| Serving size | (1587.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 989.0 |
| Total Fat 17.9g | 0% |
| Saturated Fat 1.5g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2482.9mg | 0% |
| Total Carbohydrate 192.6g | 0% |
| Dietary Fiber 25.4g | 0% |
| Total Sugars 20.4g | |
| Protein 24.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 246.5mg | 0% |
| Iron 14.3mg | 0% |
| Potassium 5390.9mg | 0% |
Source of Calories