Low Sodium Aloo Tamatar Ki Subji
Discover the delicious simplicity of this **Low Sodium Aloo Tamatar Ki Subji**, a comforting Indian curry that balances health-conscious cooking with bold, traditional flavors. This vegan and gluten-free recipe features tender potatoes simmered in a fragrant tomato-based gravy, seasoned with cumin, turmeric, coriander, and a touch of garam masala. Designed with low sodium in mind, it uses aromatic spices to deliver vibrant, mouthwatering flavor without extra salt. Fresh ginger, garlic, and a hint of green chili add depth and warmth, while a sprinkle of fresh coriander leaves provides a burst of freshness. Quick to prepare in under 45 minutes, this wholesome dish pairs perfectly with fluffy rice or soft Indian flatbreads, making it an ideal option for a satisfying and heart-healthy meal.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 4 medium Tomatoes
- 1 whole Green Chili
- 1 inch piece Ginger
- 3 cloves Garlic
- 1 teaspoon Cumin Seeds
- 1 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 0.5 teaspoon Red Chili Powder
- 0.5 teaspoon Garam Masala
- 2 tablespoons Olive Oil
- 2 tablespoons Fresh Coriander
- 0.25 teaspoon Asafoetida (Hing)
Instructions
Peel and dice the potatoes into medium-sized cubes. Keep them soaked in water to prevent oxidation.
Dice the tomatoes into small pieces. If you prefer a smoother curry, you may blend them into a puree.
Finely chop the green chili. Peel and grate the ginger and garlic.
Heat olive oil in a large pan over medium heat.
Add cumin seeds and allow them to sputter, followed by a pinch of asafoetida.
Stir in the grated ginger, garlic, and chopped green chili. Saute for a minute until aromatic.
Add the turmeric powder, coriander powder, and red chili powder, stirring for a few seconds to release their flavors.
Introduce the potatoes into the pan, stirring well to coat with the spice mix.
Add the diced or pureed tomatoes, mix well, and cover the pan. Allow the mixture to simmer on low heat for about 20 minutes, stirring occasionally until the potatoes are cooked through and soft.
Uncover, sprinkle garam masala over the curry, and mix well. Taste and adjust seasoning as needed.
Garnish with freshly chopped coriander leaves.
Serve hot with Indian flatbreads or rice.
Nutrition Facts
Calories |
1160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 118 mg | 5% | |
| Total Carbohydrate | 201.4 g | 73% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 23.7 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 5734 mg | 122% | |
*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.
