Mediterranean Diet Aloo Ki Sabzi

Experience a fusion of flavors with this Mediterranean Diet Aloo Ki Sabzi, a healthy twist on a beloved Indian classic. This vibrant, plant-based dish combines tender baby potatoes with aromatic spices like cumin, coriander, turmeric, and paprika, all brought together in a base of olive oil for a heart-healthy touch. Enhanced with fresh bell peppers, juicy tomatoes, and a zesty splash of lemon juice, this comforting recipe is packed with wholesome ingredients and delicious Mediterranean flair. Ready in just 45 minutes, it’s perfect as a light vegetarian meal or a flavorful side dish. Garnished with chopped parsley for a fresh finish, this easy and nutritious recipe fits seamlessly into your Mediterranean lifestyle while satisfying your taste buds.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams baby potatoes
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 medium bell pepper, diced
• 2 medium tomato, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon paprika
• 0.5 teaspoon turmeric powder
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup water

Directions

Step 1

Begin by washing the baby potatoes thoroughly and cutting them into halves. If you prefer smaller pieces, you can quarter them.

Step 2

Heat the olive oil in a large skillet or pan over medium heat.

Step 3

Add the chopped onion and sauté for about 5 minutes until the onion is translucent.

Step 4

Add the minced garlic and diced bell pepper to the skillet, and cook for another 2-3 minutes until the bell pepper begins to soften.

Step 5

Mix in the ground cumin, ground coriander, paprika, and turmeric powder, stirring for about a minute until the spices release their aroma.

Step 6

Next, add the diced tomatoes and stir well, cooking for another 2 minutes until the tomatoes start to break down.

Step 7

Add the halved baby potatoes to the skillet, along with salt and black pepper. Stir to coat the potatoes with the spice and vegetable mixture.

Step 8

Pour in the water and bring the mixture to a simmer.

Step 9

Cover the skillet with a lid and reduce the heat to low. Let the potatoes cook for about 20 minutes, stirring occasionally, until they are tender.

Step 10

Once the potatoes are cooked through, remove the lid and increase the heat to medium-high, allowing any excess liquid to evaporate and the potatoes to roast slightly, for about 2-3 minutes.

Step 11

Turn off the heat and stir in the lemon juice and freshly chopped parsley.

Step 12

Adjust seasoning with additional salt or pepper if needed.

Step 13

Serve warm as a side dish or enjoy as a light Mediterranean-inspired meal.

Nutrition Facts

Serving size	1209.7 grams (1209.7g)

Amount per serving	% Daily Value*
Calories	806

Total Fat 30.30g	39%
Saturated Fat 4.80g	24%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 2426mg	105%
Total Carbohydrate 126.40g	46%
Dietary Fiber 17.60g	63%
Total Sugars 22.00g
Protein 17.10g	34%

Vitamin D 0IU	0%
Calcium 221mg	17%
Iron 9mg	52%
Potassium 3443mg	73%

*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: 32.2%

Protein: 8.1%

Carbs: 59.7%