Low Sodium Dum Aloo
Discover a flavorful twist on a classic Indian favorite with our Low Sodium Dum Aloo recipe, perfect for those seeking a heart-healthy alternative without compromising on taste. This dish features tender baby potatoes simmered in a creamy, aromatic gravy made with yogurt, tomato puree, and a medley of spices like cumin, turmeric, coriander, and garam masala. Enhanced with a touch of asafoetida for depth and garnished with fresh cilantro, each bite delivers rich, comforting flavors while maintaining a lower sodium profile. Easy to prepare in just 50 minutes, this wholesome recipe pairs beautifully with roti, naan, or steamed rice, making it an ideal choice for a nutritious yet indulgent meal.
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 1 cup Plain yogurt
- 0.5 cup Tomato puree
- 1 medium Onion (finely chopped)
- 3 medium Garlic cloves
- 1 teaspoon Ginger (grated)
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Cilantro (fresh, chopped)
- 2 tablespoons Cooking oil
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Salt (low sodium)
- 1 cup Water
Instructions
1. Wash the baby potatoes thoroughly and boil them in a pot of water until they are fork-tender. This should take about 10-12 minutes. Drain and let them cool slightly, then peel and prick them all over with a fork to allow the spices to penetrate better.
2. In a large pan, heat oil over medium heat. Add cumin seeds and allow them to sizzle for a few seconds before adding asafoetida.
3. Add the finely chopped onion to the pan and sauté until it turns golden brown, about 5-6 minutes.
4. Add grated ginger and minced garlic to the pan and sauté for an additional 1-2 minutes until the raw smell disappears.
5. Stir in turmeric powder, red chili powder, and coriander powder. Cook for about 30 seconds to roast the spices lightly.
6. Lower the heat and add the tomato puree. Cook for 3-4 minutes until the tomato mixture is well-incorporated and the oil starts to separate from it.
7. Reduce the heat to low and slowly stir in the yogurt. Mix continuously to prevent curdling. Cook for another 3-4 minutes.
8. Add the peeled and pricked potatoes to the pan. Mix them gently to coat with the gravy.
9. Pour in the water, season with low-sodium salt, and let it simmer on low heat for about 10 minutes, allowing the potatoes to absorb the flavors.
10. Sprinkle garam masala over the top, mix well, and turn off the heat after a minute.
11. Garnish with freshly chopped cilantro before serving. Serve hot with roti, naan, or steamed rice.
Nutrition Facts
Calories |
914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 581 mg | 25% | |
| Total Carbohydrate | 136.1 g | 49% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 32.0 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 634 mg | 49% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3573 mg | 76% | |
*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.
