Low Sodium Aloo Gobi Sabzi
Discover the flavors of India with this vibrant and nourishing Low Sodium Aloo Gobi Sabzi, a wholesome twist on the classic potato and cauliflower curry. Packed with aromatic spices like cumin, turmeric, garam masala, and fresh cilantro, this recipe delivers rich, authentic taste without relying heavily on salt. Perfect for heart-conscious eaters, the tender vegetables simmer gently in a flavorful tomato-based masala spiked with ginger, garlic, and green chilies. Quick to prepare and easy to cook in under an hour, this dish pairs beautifully with warm rotis, rice, or served as a standalone vegan entrée. Enjoy a guilt-free indulgence that's brimming with bold flavors and health-smart ingredients!
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Recipe Information
Ingredients
- 500 grams Cauliflower
- 300 grams Potatoes
- 1 medium Onion
- 2 medium Tomatoes
- 1 inch piece Ginger
- 2 Garlic cloves
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 2 small Green chilies
- 2 tablespoons Fresh cilantro
- 2 tablespoons Oil
- 100 milliliters Water
- 1 teaspoon Lemon juice
Instructions
Start by cutting the cauliflower into small florets and soak them in a bowl of water to clean. Peel and cube the potatoes. Finely chop the onion and tomatoes, and slice the ginger and garlic thinly.
Heat the oil in a large pan over medium heat. Add the cumin seeds and let them sizzle until they are aromatic.
Add the chopped onions to the pan and sauté until they turn golden brown.
Add the ginger and garlic to the pan and sauté for another minute until fragrant.
Stir in the chopped tomatoes and cook until they become soft and mushy.
Now add the turmeric powder, coriander powder, red chili powder, and mix well, cooking for 1-2 minutes until the spices are well combined.
Add the diced potatoes and cauliflower florets. Mix the vegetables with the spice mixture to ensure they are evenly coated.
Pour in the water and cover the pan, allowing the vegetables to cook on low heat for about 15-20 minutes, stirring occasionally until they are tender but not mushy.
Once the vegetables are cooked through, sprinkle the garam masala over the mixture and gently toss everything together.
Chop the green chilies and fresh cilantro. Add them to the dish, along with the lemon juice, and give a final stir.
Let the aloo gobi simmer for an additional 5 minutes to combine the flavors well. Adjust seasonings according to taste, keeping in mind to maintain low sodium content.
Serve the low sodium aloo gobi sabzi hot, garnished with extra fresh cilantro if desired.
Nutrition Facts
Calories |
825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 824 mg | 36% | |
| Total Carbohydrate | 124.8 g | 45% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 28.6 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4273 mg | 91% | |
*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.
