Low Sodium Aloo Palak
Experience the vibrant flavors of "Low Sodium Aloo Palak," a heart-healthy twist on the classic Indian dish. This wholesome recipe combines tender cubes of potatoes and nutrient-packed spinach, subtly spiced with cumin, turmeric, coriander, and garam masala for a fragrant, earthy profile. Fresh aromatics like garlic, ginger, and green chili infuse the dish with irresistible warmth, while a final touch of zesty lemon juice brightens every bite. With no added salt, this low-sodium version lets the natural flavors of fresh ingredients shine, making it a perfect choice for those mindful of their sodium intake. Quick and easy to prepare in under an hour, this vegan, gluten-free delicacy can be served as a satisfying main with rice or roti or as a nourishing side dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Potatoes
- 400 grams Fresh Spinach Leaves
- 1 large Onion
- 1 medium Tomato
- 4 small Garlic Cloves
- 1 inch Ginger
- 1 Green Chili
- 1 teaspoon Cumin Seeds
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Red Chili Powder
- 1 teaspoon Ground Coriander
- 0.5 teaspoon Garam Masala
- 2 tablespoons Oil
- 1 tablespoon Lemon Juice
- 2 tablespoons Cilantro
Instructions
Peel and dice the potatoes into small cubes. Wash and set them aside.
Thoroughly wash the spinach leaves under running water, chop them coarsely, and set them aside.
Finely chop the onion and tomato, and set them aside.
Mince the garlic and ginger. Slice the green chili, and set aside.
Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add the onions and sauté until they turn golden brown.
Add the minced garlic, ginger, and sliced green chili. Sauté for a minute until fragrant.
Add the chopped tomatoes and cook until they become soft and mushy.
Add the turmeric powder, red chili powder, and ground coriander. Stir well to combine with the tomato mixture.
Add the diced potatoes, stirring to coat evenly with the spices. Cover the pan and cook for about 10 minutes, stirring occasionally, until the potatoes are partially cooked.
Add the chopped spinach to the pan, stirring well to mix with the potato mixture.
Cover the pan and cook for another 10 minutes on low heat until the spinach is wilted and the potatoes are tender. Stir occasionally to prevent sticking.
Add garam masala and mix well. Adjust any seasonings to taste.
Turn off the heat and squeeze lemon juice over the dish.
Garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1560 mg | 68% | |
| Total Carbohydrate | 144.5 g | 53% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 27.3 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 607 mg | 47% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 5269 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.
