Low Fat Dum Aloo

Experience the delicious flavors of traditional cuisine with a modern healthy twist in this Low Fat Dum Aloo recipe! Featuring tender baby potatoes simmered in a rich, aromatic gravy made with low-fat yogurt, tomatoes, and a blend of spices like cumin, coriander, and garam masala, this dish perfectly blends indulgence and wellness. The use of minimal oil and fresh ingredients ensures a guilt-free yet flavorful meal. In just an hour, you’ll create a restaurant-worthy curry that's ideal for serving with steamed rice or whole wheat roti. Perfect for health-conscious food lovers, this recipe delivers all the charm of classic Dum Aloo in a lighter, low-fat version without compromising on taste.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Baby potatoes
• 2 large Tomato
• 150 grams Low-fat yogurt
• 1 large Onion
• 1 tablespoon Ginger-garlic paste
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 1 tablespoon Vegetable oil
• 2 tablespoons Coriander leaves

Directions

Step 1

Wash the baby potatoes thoroughly and boil them in salted water until they are cooked but still firm. This should take about 15 minutes.

Step 2

Drain the cooked potatoes, let them cool slightly, and peel them. Pierce each potato with a fork to allow the flavors to seep in later.

Step 3

Blend the tomatoes into a smooth puree and set aside.

Step 4

Finely chop the onion and set aside.

Step 5

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

Step 6

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

Step 7

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

Step 8

Pour the tomato puree into the pan and stir. Cook the mixture until the oil starts to separate, which should take about 5 minutes.

Step 9

Lower the heat and add the low-fat yogurt, stirring continuously to prevent it from curdling.

Step 10

Mix in the coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for another 2 minutes.

Step 11

Add the boiled and peeled potatoes to the pan, ensuring they are well-coated with the spice mixture.

Step 12

Cover the pan with a tight-fitting lid and let the potatoes cook on low heat for about 15-20 minutes, allowing them to absorb the flavors of the masala.

Step 13

Once cooked, sprinkle garam masala on top and gently stir to mix.

Step 14

Garnish with fresh coriander leaves.

Step 15

Serve hot with steamed rice or whole wheat roti.

Nutrition Facts

Serving size	(1266.3g)

Amount per serving	% Daily Value*
Calories	874.1

Total Fat 18.2g	0%
Saturated Fat 3.8g	0%
Polyunsaturated Fat 8.6g
Cholesterol 9.9mg	0%
Sodium 6004.5mg	0%
Total Carbohydrate 162.5g	0%
Dietary Fiber 16.0g	0%
Total Sugars 54.6g
Protein 26.9g	0%

Vitamin D 83.9IU	0%
Calcium 512.9mg	0%
Iron 10.5mg	0%
Potassium 3679.5mg	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: 17.8%

Protein: 11.7%

Carbs: 70.5%