Low Sodium Aloo Gobi Sabji
Discover the vibrant flavors of *Low Sodium Aloo Gobi Sabji*, a heart-healthy take on the classic Indian vegetable curry. This mouthwatering recipe combines tender potatoes and cauliflower, simmered to perfection with aromatic spices like turmeric, coriander, and cumin. Without relying on excessive salt, the dish achieves its full-bodied taste with a blend of ginger, garlic, and a tangy splash of lemon juice, making it ideal for those seeking low sodium options without compromising on flavor. Ready in just 45 minutes, this vegan and gluten-free sabji pairs beautifully with warm chapati, steamed rice, or as a standalone dish for a wholesome meal. Perfectly garnished with fresh coriander leaves, it’s the ultimate comfort food that's as nutritious as it is delicious.
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Recipe Information
Ingredients
- 2 large Potatoes
- 1 medium head Cauliflower
- 1 medium Tomato
- 1 medium Onion
- 1 inch piece Ginger
- 3 cloves Garlic
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Red chili powder
- 2 tablespoons Fresh coriander leaves
- 2 tablespoons Oil
- 0.25 cup Water
- 1 tablespoon Lemon juice
Instructions
Peel the potatoes and cut them into small cubes.
Separate the cauliflower into small florets.
Finely chop the onion, tomato, garlic, and ginger.
Heat oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
Add the chopped onion, garlic, and ginger. Sauté until the onions turn translucent.
Add the chopped tomato and cook until it becomes soft.
Mix in the turmeric powder, coriander powder, and red chili powder. Stir well to combine the spices with the onion-tomato mixture.
Add the potatoes to the pan and stir to coat them with the spice mixture.
Increase to medium-high heat and add the cauliflower florets and water. Stir everything together.
Cover the pan with a lid and reduce the heat to low. Cook for about 20-25 minutes, stirring occasionally, until the potatoes and cauliflower are tender.
Remove the lid and increase the heat to medium. Cook for an additional 5 minutes to let any excess moisture evaporate.
Turn off the heat and add lemon juice. Stir well to distribute the juice.
Garnish with fresh coriander leaves before serving.
Nutrition Facts
Calories |
1081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1936 mg | 84% | |
| Total Carbohydrate | 185.2 g | 67% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 34.0 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 5276 mg | 112% | |
*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.
