Low Sodium Classic Potato Subji
Elevate your weeknight meals with this flavorful and wholesome **Low Sodium Classic Potato Subji**, a lighter take on the beloved Indian side dish. Brimming with aromatic spices like cumin, mustard seeds, turmeric, and freshly chopped ginger, this recipe delivers bold flavors without relying on added salt. Tender cubes of potatoes are perfectly spiced and finished with the zesty brightness of lemon juice and fresh coriander leaves, making it a delightful pairing with chapati or steamed rice. Ready in just 35 minutes, this heart-healthy, low-sodium subji is perfect for those looking to enjoy the essence of Indian cuisine while keeping an eye on their sodium intake. Whether it’s for a quick family dinner or a wholesome addition to your meal prep routine, this dish is sure to impress.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 2 tablespoons Vegetable oil
- 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, finely chopped Ginger
- 2 cloves, minced Garlic
- 2 chopped Green chilies
- 10 leaves Curry leaves
- 2 tablespoons, chopped Fresh coriander leaves
- 1 tablespoon Lemon juice
Instructions
Peel the potatoes and cut them into small cubes. Place them in a bowl of water to prevent discoloration.
Heat the vegetable oil in a large pan over medium heat.
Add the cumin seeds and mustard seeds to the hot oil. Allow them to crackle for about 30 seconds.
Add the chopped ginger, minced garlic, and green chilies to the pan. Sauté for 2 minutes until the raw aroma disappears.
Drain the potato cubes and add them to the pan. Stir well to coat the potatoes with the oil and spices.
Add turmeric powder, red chili powder, and coriander powder. Mix well to combine all the spices with the potatoes.
Reduce the heat to low, cover the pan, and let the potatoes cook for approximately 15 minutes, stirring occasionally. The potatoes should become soft and tender.
Add the curry leaves and continue to cook for another 2 minutes, allowing the flavors to blend.
Turn off the heat, sprinkle with fresh coriander leaves, and add the lemon juice. Give it a gentle stir to combine.
Serve the low sodium classic potato subji hot as a side dish with chapati or rice.
Nutrition Facts
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 99 mg | 4% | |
| Total Carbohydrate | 182.5 g | 66% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 12.1 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4685 mg | 100% | |
*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.
