Reduced Calorie Tossed in a spice mixture, potatoes (aloo), and cauliflower (gobi) make for a nutritious and tasty twist on the classic Indian dish. Anyone trying to cut calories without sacrificing flavor will love this dish. This recipe for Aloo Gobi has all the traditional flavors without the added calories by boiling the vegetables and using very little oil.
Authentic Indian comfort food would not be complete without the aromatic and flavorful Aloo Gobi. Greasing and seasoning the food liberally adds flavor but can increase calorie content. Using fresh ingredients and a lighter cooking process, this low-calorie version of Aloo Gobi keeps its essence, making it a perfect choice for health-conscious folks.
A healthy and filling dinner that is simple to prepare and bursting with flavor is within your reach when you create Low-Calorie Aloo Gobi at home. This fragrant side dish is perfect for a light lunch or dinner, thanks to the mix of soft potatoes and cauliflower with aromatic spices.
Low-Calorie Aloo Gobi Recipe
Ingredients
For the Aloo Gobi:
- 2 medium potatoes peeled and cubed
- 1 medium cauliflower cut into florets
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 large onion finely chopped
- 2 tomatoes finely chopped
- 2 cloves garlic minced
- 1- inch piece of ginger minced
- 2 green chilies slit
- 1/2 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves chopped, for garnish
Instructions
Step 1: Prepare the Vegetables
- Peel and cube the potatoes. Cut the cauliflower into florets. Set aside.
Step 2: Steam the Vegetables
- In a large pot, bring water to a boil and place a steamer basket over it. Add the potato cubes and cauliflower florets to the steamer basket.
- Cover and steam for about 10 minutes or until the vegetables are tender but not mushy. Remove from heat and set aside.
Step 3: Prepare the Base
- Heat the vegetable oil in a large skillet or pan over medium heat.
- Add cumin seeds and let them sizzle for a few seconds until fragrant.
- Add the finely chopped onion and sauté until golden brown.
- Add the minced garlic, ginger, and slit green chilies, and sauté for another 2 minutes until fragrant.
- Add the chopped tomatoes and cook until they turn soft and mushy.
Step 4: Cook the Aloo Gobi
- Add turmeric powder, ground coriander, ground cumin, garam masala, and salt to the onion-tomato mixture. Mix well to combine the spices.
- Add the steamed potatoes and cauliflower to the pan and gently stir to coat them with the spice mixture.
- Cook for another 5-7 minutes, allowing the flavors to meld together and the vegetables to absorb the spices.
Step 5: Garnish and Serve
- Garnish with chopped fresh coriander leaves.
- Serve hot with steamed rice, roti, or as a side dish.
Tips and Information
Tips and Information
- Oil: Use minimal oil to keep the calorie count low. A non-stick pan can help reduce the amount of oil needed.
- Vegetables: Steaming the vegetables helps retain their nutrients and reduces the need for additional oil.
- Spice Level: Adjust the amount of green chilies and garam masala according to your spice preference.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Whether you’re a seasoned Indian foodie or just getting your taste buds wet, you’re sure to love Low-Calorie Aloo Gobi. Serve it as a main course or as a side with steamed rice or roti; it’s that adaptable. Let’s make this delicious and nutritious meal by jumping into the recipe!