Low Sodium Aloo Sabji
Discover the comforting and flavorful world of **Low Sodium Aloo Sabji**, a healthy twist on the classic Indian potato curry. This dish balances vibrant spices like turmeric, cumin, and coriander with the natural creaminess of tender, bite-sized potatoes, all simmered to perfection in a light tomato-based sauce. With no added salt, this recipe relies on aromatics like ginger, garlic, and green chilies to pack a punch of flavor, making it an ideal option for those seeking heart-friendly, low-sodium recipes. Quick to prepare in just 45 minutes, this wholesome, vegan curry pairs beautifully with steamed rice, roti, or naan, and a drizzle of freshly squeezed lemon juice adds a refreshing zing. Perfect for weeknight dinners or meal prep, this low-salt Indian curry is both satisfying and nourishing.
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Recipe Information
Ingredients
- 4 pieces Large potatoes
- 2 tablespoons Oil (preferably olive or canola)
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 inch piece, grated Ginger
- 2 pieces, minced Garlic cloves
- 2 pieces, slit Green chilies
- 1 medium, finely chopped Tomato
- 2 tablespoons, chopped Fresh cilantro
- 3 cups Water
- 1 tablespoon Lemon juice
Instructions
Peel the potatoes and chop them into small, bite-sized cubes.
Heat oil in a large pan over medium heat.
Add cumin seeds and mustard seeds to the hot oil and let them sizzle for about 30 seconds until they start to crackle.
Add the grated ginger and minced garlic to the pan and sauté for 1 minute until fragrant.
Next, add the slit green chilies and chopped tomato. Cook for 3-4 minutes until the tomato turns soft.
Stir in the turmeric powder, red chili powder, and coriander powder. Mix well and cook for another 2 minutes.
Add the chopped potatoes to the pan and mix everything well, ensuring the potatoes are well coated with the spice mixture.
Pour in the water and cover the pan. Allow the potatoes to cook for about 15-20 minutes or until they become tender, stirring occasionally.
Once the potatoes are cooked through, remove the lid and increase the heat slightly to let any excess moisture evaporate.
Turn off the heat and stir in the lemon juice.
Garnish with freshly chopped cilantro before serving.
Serve the Low Sodium Aloo Sabji hot, with roti, naan, or rice.
Nutrition Facts
Calories |
1407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1305 mg | 57% | |
| Total Carbohydrate | 263.9 g | 96% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 23.1 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 6985 mg | 149% | |
*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.
