Low Sodium Beans Aloo Ki Sabji
Savor the wholesome flavors of this *Low Sodium Beans Aloo Ki Sabji*, a nutrient-packed Indian stir-fry that's as heart-healthy as it is delicious. Featuring tender green beans and golden potatoes, this recipe strikes the perfect balance of taste and nutrition with aromatic spices like cumin, turmeric, and coriander adding layers of flavor without relying on high sodium levels. Prepared in just 35 minutes, this easy and wholesome dish is sautéed to perfection using olive oil, ensuring a lighter, health-conscious option for your meal. Topped with fragrant garam masala and fresh coriander, this dish pairs beautifully with roti, paratha, or steamed brown rice, making it a versatile addition to your lunch or dinner repertoire. Ideal for those looking to enjoy flavorful Indian cuisine without compromising on health, this vegan and low-sodium sabji is a must-try! Keywords: low sodium recipe, Indian vegan recipe, healthy beans and potato stir-fry, quick vegetarian dinner, spices for low-sodium cooking.
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Recipe Information
Ingredients
- 300 grams Fresh green beans
- 2 pieces Medium-sized potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 2 tablespoons Chopped fresh coriander leaves
Instructions
Wash the green beans and trim the ends. Cut them into 1-inch pieces.
Peel the potatoes and cut them into small cubes, roughly the same size as the green bean pieces.
Heat the olive oil in a large non-stick pan over medium heat.
Add the cumin seeds to the hot oil and let them sizzle for 30 seconds until they become aromatic.
Stir in the ginger and garlic pastes and sauté for 1-2 minutes until the raw smell dissipates.
Add the cubed potatoes to the pan, stirring to coat them well in the oil and spices. Cook for about 5 minutes, stirring occasionally.
Add the turmeric powder, red chili powder, coriander powder, and mix well to ensure the spices cover the potatoes evenly.
Add the green beans to the pan, mixing them with the potatoes and spices.
Reduce the heat to low, cover the pan, and let the vegetables cook for 10-15 minutes, or until both the potatoes and beans are tender. Stir occasionally to prevent sticking, and if needed, sprinkle some water to avoid burning.
Once the vegetables are cooked through, sprinkle garam masala over the sabji and gently mix.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with roti, paratha, or a side of steamed brown rice.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 365 mg | 16% | |
| Total Carbohydrate | 96.0 g | 35% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 13.1 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2438 mg | 52% | |
*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.
