Low Sodium Aloo ki Subji
Discover a flavorful twist on a classic with our Low Sodium Aloo ki Subji, a heart-healthy and delicious take on the traditional Indian potato curry. This dish pairs tender cubes of potatoes with a fragrant blend of spices such as cumin, turmeric, and garam masala, all simmered to perfection in a rich tomato-onion base. With no added salt, the vibrant flavors come from fresh garlic, ginger, green chili, and a dash of tangy lemon juice. Ready in under 45 minutes, this easy-to-make recipe is perfect for anyone seeking a low-sodium diet without compromising on taste. Serve it piping hot with whole wheat chapati or brown rice for a wholesome and satisfying meal. Bursting with fresh ingredients and spices, this dish is as nourishing as it is flavorful—a must-try for healthy eating enthusiasts!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 1 medium Onion
- 1 medium Tomato
- 1 Green chili
- 1 inch Ginger
- 3 Garlic cloves
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Fresh coriander leaves
- 2 tablespoons Olive oil
- 1 cup Water
- 1 tablespoon Lemon juice
Instructions
Peel the potatoes and cut them into small cubes. Rinse them with water and set aside.
Finely chop the onion, tomato, and green chili. Grate the ginger and garlic to make a fine paste.
Heat olive oil in a large pan over medium heat.
Add cumin seeds to the hot oil and allow them to sizzle for about 30 seconds until fragrant.
Add chopped onion, sauté until they turn translucent and golden brown.
Stir in the ginger-garlic paste and green chili, sauté for another minute until the raw aroma disappears.
Add chopped tomato to the mixture, cook until they soften and the oil starts to separate from the masala.
Mix in coriander powder, turmeric powder, and red chili powder, stirring well to combine with the tomato-onion mixture.
Add the cubed potatoes to the pan, tossing them thoroughly to coat with the spice mixture.
Pour in one cup of water, bring the mixture to a gentle boil, then reduce the heat to low.
Cover the pan with a lid and let it simmer for about 20 minutes or until the potatoes are tender, stirring occasionally.
Once the potatoes are cooked, sprinkle garam masala and mix well.
Taste and adjust seasoning if necessary, keeping in mind the low sodium requirement.
Turn off the heat and garnish with fresh coriander leaves and a squeeze of lemon juice before serving.
Serve hot with whole wheat chapati or brown rice for a wholesome meal.
Nutrition Facts
Calories |
1174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1285 mg | 56% | |
| Total Carbohydrate | 207.9 g | 76% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 28.2 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 5059 mg | 108% | |
*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.
