Low Fat Saag Aloo

Discover the vibrant flavors of Low Fat Saag Aloo, a lighter take on the classic Indian comfort dish that's as nutritious as it is delicious. This wholesome recipe combines tender baby potatoes and earthy spinach simmered in an aromatic blend of spices, including cumin, coriander, and garam masala. With no heavy creams or oils, this dish is prepared using a simple cooking spray and vegetable broth, making it low in fat but rich in flavor. Ready in under an hour, it’s perfect as a healthy side or a satisfying vegetarian main when paired with fluffy basmati rice or warm naan. Packed with fresh ingredients and bold spices, this easy-to-make Saag Aloo is an excellent choice for a guilt-free, flavorful meal!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams Baby potatoes
• 300 grams Fresh spinach leaves
• 1 large Onion
• 1 large Tomato
• 3 Garlic cloves
• 1 inch piece Fresh ginger
• 1 Green chili
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Ground turmeric
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 200 ml Vegetable broth
• 0 Cooking spray

Directions

Step 1

Wash the baby potatoes and cut them into halves. If they are too big, quarter them.

Step 2

In a pot of boiling salted water, cook the potatoes until they are just tender, about 10-12 minutes. Drain and set aside.

Step 3

While the potatoes are cooking, wash the spinach thoroughly and chop it roughly.

Step 4

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

Step 5

In a large non-stick pan, apply a small amount of cooking spray, then add the cumin seeds, allowing them to sizzle for about 30 seconds.

Step 6

Add the chopped onion to the pan and sauté over medium heat until it turns golden brown, about 5-7 minutes.

Step 7

Add the garlic, ginger, and green chili to the onion, frying them for an additional 1-2 minutes until fragrant.

Step 8

Stir in the chopped tomato and cook until it softens, around 3-4 minutes.

Step 9

Reduce the heat slightly, then add the ground turmeric, ground coriander, ground cumin, and salt. Stir well to coat the onions and tomato in the spices, cooking for another 2 minutes.

Step 10

Add the cooked potatoes to the pan, stirring gently to coat them with the spice mixture.

Step 11

Pour in the vegetable broth and bring the mixture to a simmer. Cover and cook on a low heat for 10 minutes, allowing the potatoes to absorb the flavors.

Step 12

Stir in the spinach leaves, covering the pan once more and cooking until the spinach has wilted, about 3-4 minutes.

Step 13

Once the spinach is wilted, sprinkle garam masala over the top, stirring to combine thoroughly.

Step 14

Adjust the seasoning if necessary, then remove from heat. Serve hot, either as a side dish or with rice or bread, such as naan or chapati.

Nutrition Facts

Serving size	(1431.4g)

Amount per serving	% Daily Value*
Calories	743.3

Total Fat 5.6g	0%
Saturated Fat 0.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 4861.3mg	0%
Total Carbohydrate 159.5g	0%
Dietary Fiber 23.7g	0%
Total Sugars 32.9g
Protein 29.8g	0%

Vitamin D 0IU	0%
Calcium 555.7mg	0%
Iron 19.9mg	0%
Potassium 5060.5mg	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: 6.2%

Protein: 14.8%

Carbs: 79.0%