Low Sodium Aloo Gobi
Experience the vibrant flavors of India's classic Aloo Gobi in a heart-healthy twist with this Low Sodium Aloo Gobi recipe. Perfect for those watching their salt intake, this dish combines tender cauliflower florets and golden potatoes, simmered in a fragrant blend of turmeric, coriander, and garam masala. A flavorful tomato, ginger, and garlic base adds depth, while fresh fenugreek leaves and a splash of lemon juice elevate the dish with herbal and tangy notes. With no compromise on taste, this lightened-up version of Aloo Gobi is as satisfying as it is nutritious. Ready in just 50 minutes, it’s an easy, wholesome vegetarian option ideal for family dinners or meal prep. Serve hot, garnished with fresh cilantro, and enjoy a guilt-free taste of Indian cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 medium Potatoes
- 1 large Onion
- 2 medium Tomato
- 1 inch piece Ginger
- 4 cloves Garlic
- 1 whole Green chili
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Coriander powder
- 0.5 teaspoons Cumin seeds
- 0.5 teaspoons Garam masala
- 1 teaspoon Fenugreek leaves (Kasuri methi)
- 2 tablespoons, chopped Cilantro leaves
- 2 tablespoons Vegetable oil
- 0.5 cup Water
- 1 tablespoon Lemon juice
Instructions
Cut the cauliflower into small florets. Peel and cut the potatoes into bite-sized cubes.
Finely chop the onion. Purée the tomatoes, ginger, and garlic into a smooth paste using a blender.
Slit the green chili lengthwise and keep it aside.
Heat vegetable oil in a large pan over medium heat. Add cumin seeds and let them splutter for a few seconds.
Add the chopped onion and sauté until it turns golden brown.
Add the tomato-ginger-garlic paste and cook for about 5-6 minutes, stirring occasionally, until the oil begins to separate.
Stir in the turmeric powder, coriander powder, and the slit green chili. Cook for an additional 2 minutes.
Add the potato cubes, mix well to coat them with the spices, and cook for 5 minutes.
Add the cauliflower florets and mix thoroughly.
Pour in the water, cover the pan, and let it cook on low-medium heat for about 15-20 minutes or until the potatoes and cauliflower are tender. Stir occasionally to prevent sticking, and add more water if necessary.
Once the vegetables are cooked, sprinkle garam masala and fenugreek leaves (Kasuri methi) and gently mix.
Turn off the heat and add lemon juice, stirring gently to incorporate.
Garnish with freshly chopped cilantro leaves before serving.
Nutrition Facts
Calories |
970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3113 mg | 135% | |
| Total Carbohydrate | 164.4 g | 60% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 45.1 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 4776 mg | 102% | |
*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.
