Low Sodium Aloo Dum
Indulge guilt-free in the flavors of India with this Low Sodium Aloo Dum recipe—perfect for those watching their salt intake without compromising on taste! Featuring tender, boiled baby potatoes simmered in a rich, aromatic gravy made with cashew paste, tomatoes, and an expertly balanced blend of spices, this dish packs a punch of flavor while remaining mindful of sodium levels. The golden sautéed onions and warming spices like garam masala and turmeric create a comforting base, while the fresh coriander garnish adds a refreshing finish. Ready in just 40 minutes, this vegetarian delight pairs beautifully with fluffy steamed rice or pillowy rotis, making it ideal for weeknight dinners or festive occasions alike. Explore the perfect union of health and indulgence with this crowd-pleasing recipe today!
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 1 large Onion
- 2 medium Tomatoes
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 1 Green chili
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Garam masala
- 10 Cashew nuts
- 2 tablespoons Oil
- 2 tablespoons Fresh coriander leaves
- 1 cup Water
Instructions
Wash the baby potatoes thoroughly and boil them in a pot until tender but not mushy. This should take about 15 minutes. Once boiled, peel the skin of the potatoes and set them aside.
While the potatoes are boiling, thinly slice the onion, chop the tomatoes, and slit the green chili.
In a blender, grind the cashew nuts into a smooth paste using a little water. This will be used for thickening the gravy.
Heat oil in a large pan on medium heat. Add the sliced onions and sauté until golden brown.
Add the ginger paste, garlic paste, and green chili to the onions. Sauté for 2 minutes until the raw smell disappears.
Add the chopped tomatoes to the pan and cook until they become soft and mushy. This should take about 5 minutes.
Stir in the turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook the spices for another 2 minutes.
Add the cashew paste to the tomato-onion mix and stir well to combine. Cook this mix for 3 minutes.
Add the boiled potatoes to the pan, ensuring they are well-coated with the masala.
Pour in a cup of water and bring the mixture to a gentle boil. Adjust the thickness of the gravy based on your preference.
Once it starts boiling, sprinkle the garam masala on top. Cover the pan, lower the heat, and let it simmer for an additional 5 minutes to allow the flavors to meld.
Garnish with freshly chopped coriander leaves before serving.
Serve the low sodium Aloo Dum hot with steamed rice or flatbreads like roti or naan.
Nutrition Facts
Calories |
904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 468 mg | 20% | |
| Total Carbohydrate | 134.3 g | 49% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 21.1 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3365 mg | 72% | |
*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.
