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Chopping
Peel the potato and chop them into small cubes. Place the potato cubes in a bowl of water to prevent blackening (oxidation). Chop the onion into small pieces
- Serving Size 1 Small Cup (100 g)
- Calories124.0 kcal
- Carbs12.0 g (47.8 kcal)
- Protein1.6 g (6.2 kcal)
- Fats7.8 g (70.0 kcal)
Aloo peyaj bhaji recipe
Aloo peyaj bhaji is a good source of potassium, vitamin E, and an excellent source of vitamin C. HINT: Individuals with diabetes, prediabetes, or insulin resistance should avoid this curry as potatoes have a high glycemic index.
Cooking time: 10 minutes
Serves: 4 persons
Ingredients
Potato brown skin big
250 Grams
Coriander leaves
1 Table Spoon
Onion big
100 Grams
Rice bran oil
2 Table Spoon
Salt
0.5 Tea Spoon
Red chilli powder
0.5 Tea Spoon
Instructions
1
2
Cooking
Heat the oil in a deep nonstick pan. Add the chopped potato, and onions. Fry them until the potato is completely cooked. Add salt and red chili powder. Cover the pan with a lid for 5 more minutes.
3
Serve
Once the fry is done, garnish with coriander and serve it hot with rice or roti
Nutrition Label
Aloo peyaj bhaji
- Serving Size1 Small Cup (100 g)
- Calories124.0 kcal
- Carbs12.0 g
- Fiber2.1 g
- Sugar1.7 g
- Protein1.6 g
- Fat7.8 g
- Saturated fat1.5 g
- Mono unsaturated fat3.0 g
- Poly unsaturated fat2.8 g
- Cholesterol0.0 mg
- Sodium251.2 mg
Glycemic Index
41 Low
Low glycemic impact due to fat and fiber slowing carbohydrate absorption.
How to flatten the spike
- Add a protein source like dal, paneer, or yogurt
- The fiber content helps moderate blood sugar spikes
Compare & Substitute
| Nutrient | Aloo peyaj bhaji | Aloo bhaji | Aloo stir fry | Aloo vepudu |
|---|---|---|---|---|
| Calories | 124 kcal | 149.8 kcal | 149.8 kcal | 149.8 kcal |
| Carbs | 12 g | 12.8 g | 12.8 g | 12.8 g |
| Protein | 1.6 g | 1.6 g | 1.6 g | 1.6 g |
| Fat | 7.8 g | 10.3 g | 10.3 g | 10.3 g |
| Fiber | 2.1 g | 1.9 g | 1.9 g | 1.9 g |
| Sugar | 1.7 g | 0.3 g | 0.3 g | 0.3 g |
| Sodium | 251.2 mg | 333 mg | 333 mg | 333 mg |
| Cholesterol | 0 mg | 0 mg | 0 mg | 0 mg |
