Jeera Aloo Curd Curry
Jeera Aloo Curd Curry is a light, flavorful dish perfect for weight management. Made with boiled potatoes, cumin, and spiced curd, it is a low-fat, gluten-free recipe. The curd adds probiotics for digestive health, while cumin aids in boosting metabolism. This dish is great for a wholesome meal when paired with whole-grain roti or a small bowl of quinoa.
Nutrition Facts
Per serving
Energy
102 kcal
Protein
3 g
Carbs
11 g
Fat
5 g
Fiber
3 g
Ingredients
Aloo Boiled
0.5 cup, cubed (100g)
Skimmed Milk Curd
0.5 cup (100g)
Cumin seeds
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Olive Oil
0.5 tbsp (7.5g)
Curry leaves
5 gms (5g)
Mustard seeds
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Cooking Steps
In a mixing bowl, whisk the skimmed curd until smooth. Keep it aside.
In a pan, heat oil over medium heat.
Add cumin seeds and mustard seeds and let them splutter.
Add curry leaves and sauté for 1-2 minutes until fragrant.
Add cubed boiled aloo and sauté for 4-5 minutes.
Add coriander powder, turmeric powder, red chili powder, and salt to the pan. Mix well.
Turn the heat to low and add the whisked curd to the pan. Mix well and cook for 5-10 minutes until the curry is heated through.
Garnish with fresh coriander leaves and serve hot.