Low Sodium Aloo Kaddu ki Sabji
Discover the vibrant flavors of **Low Sodium Aloo Kaddu ki Sabji**, a healthier twist on the classic Indian vegetable curry. This hearty dish features tender potatoes and mildly sweet pumpkin, simmered in an aromatic blend of spices including turmeric, coriander, and cumin. The base of ripe tomatoes, fresh ginger, and green chilies creates a mouthwatering flavor profile while keeping sodium levels low. Perfect for those seeking a nutritious and flavorful meal, this recipe is cooked with olive oil and garnished with fresh coriander for a refreshing finish. Ready in just 40 minutes, this wholesome, low-salt sabji pairs beautifully with warm roti or steamed rice—making it a comforting and guilt-free addition to any meal.
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Recipe Information
Ingredients
- 2 medium Potatoes
- 400 grams Pumpkin
- 1 large Tomato
- 1 inch piece Ginger
- 2 small Green chilies
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 2 tablespoons Fresh coriander leaves
- 2 tablespoons Olive oil
- 1.5 cups Water
Instructions
Peel the potatoes and pumpkin. Cut them into small cubes, approximately 1-inch in size.
Finely chop the tomato and green chilies. Grate the ginger into a fine paste.
Heat the olive oil in a large pan over medium heat.
Add cumin seeds and let them sizzle for a few seconds. Then add the asafoetida.
Add the green chilies and ginger paste, sautéing them for about a minute until fragrant.
Toss in the chopped tomato and cook until they become soft and mushy, about 3-4 minutes.
Stir in the turmeric powder, red chili powder, and coriander powder, mixing them well with the tomato base.
Add the cubed potatoes and pumpkin, stirring to coat them with the spice mixture.
Pour in 1.5 cups of water. Mix everything well, ensuring the vegetables are submerged at least halfway.
Cover the pan and let the vegetables simmer over medium-low heat for 15-20 minutes or until they are tender. Stir occasionally and adjust the consistency by adding more water if needed.
Once the vegetables are cooked, remove the lid and cook uncovered for a few more minutes to reduce any excess liquid, if necessary.
Garnish with freshly chopped coriander leaves.
Serve hot with rice or roti, enjoying your aromatic and flavorful Low Sodium Aloo Kaddu ki Sabji.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1807 mg | 79% | |
| Total Carbohydrate | 135.0 g | 49% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 32.1 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4052 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.
