Low Sodium Alu Vaji
Discover the flavorful twist of *Low Sodium Alu Vaji,* a healthier take on a classic South Asian potato stir-fry. This easy-to-make recipe combines the natural heartiness of tender potatoes with the aromatic infusion of mustard seeds, curry leaves, and a vibrant blend of spices like turmeric, cumin, and coriander. Enhanced with fresh ginger, garlic, and a touch of zesty lemon juice, this dish delivers bold flavors without relying on added salt. Perfect as a hearty vegan side or a standalone dish, it’s low in sodium yet high in taste, making it an ideal option for health-conscious food lovers. Ready in just 40 minutes and beautifully garnished with fresh coriander, this recipe is both comforting and nutritious. Serve it with flatbreads, rice, or enjoy it on its own for a burst of South Asian-inspired goodness!
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Recipe Information
Ingredients
- 500 grams potatoes
- 1 medium onion
- 1 piece green chili
- 1 inch ginger
- 2 pieces garlic cloves
- 0.5 teaspoon mustard seeds
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon cumin powder
- 1 teaspoon coriander powder
- 10 leaves fresh curry leaves
- 2 tablespoons fresh coriander leaves
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 0.25 teaspoon black pepper
Instructions
Peel the potatoes and cut them into small cubes, around 1-inch size. Rinse them in water and set aside.
Finely chop the onion, green chili, ginger, and garlic. Keep them separate for cooking.
Heat the olive oil in a large non-stick pan over medium heat.
Add the mustard seeds to the hot oil. When the seeds begin to splutter, add the curry leaves, giving them a quick stir.
Next, add the chopped onion. Sauté until they turn translucent.
Add the chopped green chili, ginger, and garlic to the pan. Fry for about 2 minutes until fragrant.
Stir in the turmeric powder, cumin powder, and coriander powder. Mix well with the onion mixture.
Add the cubed potatoes to the pan, tossing them thoroughly with the spices to coat evenly.
Cover the pan and cook for about 15-20 minutes, stirring occasionally, until the potatoes are tender and fully cooked. If necessary, sprinkle a few tablespoons of water to prevent sticking.
Once the potatoes are done, uncover the pan and stir in the lemon juice and freshly cracked black pepper for seasoning.
Garnish with chopped fresh coriander leaves and serve hot as a side or main dish.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 68 mg | 3% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 14.6 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3186 mg | 68% | |
*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.
