Low Sodium Aloo Curry
Discover the comforting flavors of *Low Sodium Aloo Curry*, a heart-healthy twist on the classic Indian potato curry. Perfect for anyone watching their sodium intake, this recipe relies on a vibrant blend of aromatic spices like cumin, turmeric, and garam masala to deliver bold, satisfying flavor without the need for added salt. Tender potatoes are simmered in a fragrant tomato-based gravy, enhanced with fresh garlic, ginger, and a splash of zesty lemon juice for a tangy finish. Ready in just 45 minutes, this quick and wholesome dish is perfect for weeknight dinners. Serve it with rice or your favorite flatbread for a balanced and flavorful meal the whole family will love.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 units Garlic cloves
- 1 inch piece Ginger
- 3 medium Tomatoes
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Fresh cilantro
- 1 cup Water
- 1 tablespoon Lemon juice
Instructions
Peel and dice the potatoes into bite-sized cubes and set aside in a bowl of water to prevent browning.
Finely chop the onion and grate the garlic and ginger. Chop the tomatoes and set aside.
Heat the olive oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onion and sauté for 5-7 minutes until they turn golden brown.
Stir in the grated garlic and ginger, and sauté for another 1-2 minutes until the raw smell disappears.
Add the chopped tomatoes, coriander powder, turmeric powder, and red chili powder. Cook for about 5 minutes until the tomatoes soften and the oil separates from the mixture.
Drain the potatoes and add them to the pan. Stir well to coat the potatoes with the spiced tomato mixture.
Pour in the water, cover the pan, and let the curry simmer on low heat for 20-25 minutes, or until the potatoes are tender and cooked through.
Stir in the garam masala and lemon juice, and let the curry simmer for another 1-2 minutes.
Garnish with freshly chopped cilantro and serve hot with rice or flatbread.
Nutrition Facts
Calories |
914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 94 mg | 4% | |
| Total Carbohydrate | 146.8 g | 53% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 23.5 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 4042 mg | 86% | |
*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.
