Low Sodium Aalu Sabji
Elevate your everyday potato curry with this flavorful and heart-healthy 'Low Sodium Aalu Sabji' recipe! Perfect for anyone seeking a low-sodium alternative without compromising on taste, this dish combines perfectly tender potatoes with a rich blend of Indian spices, including turmeric, cumin, coriander, and garam masala. Sautéed onions, juicy tomatoes, and fragrant ginger and garlic create a luscious base, while green chili adds a gentle kick to the dish. Simmered to perfection, the spices infuse every bite with warmth and depth. Topped with fresh cilantro, this vibrant sabji pairs beautifully with roti, chapati, or steamed rice for a wholesome, comforting meal. Quick to prepare in just 40 minutes, it's a satisfying option for busy weekdays or relaxed family dinners. Ideal for those seeking low-sodium vegetarian recipes or authentic Indian flavors with a healthier twist!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 1 large Onion
- 2 medium Tomato
- 1 small Green chili
- 1 inch piece Ginger
- 3 large Garlic cloves
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.25 cup Cilantro
- 2 tablespoons Oil
- 1 cup Water
Instructions
Peel and dice the potatoes into small cubes and set aside in a bowl of water to prevent them from browning.
Finely chop the onion, tomatoes, and green chili. Grate the ginger and garlic.
Heat oil in a pan over medium heat and add the cumin seeds. Allow them to sizzle for a few seconds until aromatic.
Add the chopped onion and sauté until they become translucent, about 4-5 minutes.
Add the ginger and garlic, sauté for another minute, then add the green chili.
Add the chopped tomatoes and cook until they soften, about 5 minutes.
Stir in the turmeric powder, red chili powder, and coriander powder. Mix well.
Drain the potatoes and add them to the pan. Stir to coat the potatoes in the spice mixture.
Add water to the pan, bring it to a boil, then reduce the heat to a simmer. Cover the pan and cook for about 15 minutes, or until the potatoes are cooked through and tender.
Uncover the pan, check the potatoes for doneness by piercing them with a fork. If tender, add the garam masala and stir well.
Let it simmer for another 2-3 minutes so all the flavors blend well together.
Garnish with chopped cilantro before serving.
Serve hot with roti, chapati, or steamed rice.
Nutrition Facts
Calories |
1249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2461 mg | 107% | |
| Total Carbohydrate | 225.7 g | 82% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 40.0 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 5355 mg | 114% | |
*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.
