Low Sodium Mixed Vegetable Subji
Discover the wholesome goodness of this **Low Sodium Mixed Vegetable Subji**, a vibrant and heart-healthy take on the classic Indian stir-fry. Bursting with the natural flavors of fresh carrots, bell peppers, cauliflower, and peas, this dish is thoughtfully seasoned with warm spices like cumin, turmeric, and garam masala—minus the excessive salt. A hint of tangy lemon juice and aromatic cilantro completes this satisfying and low-sodium recipe. Perfect for those seeking a nutritious, flavorful, and low-salt meal, this subji pairs beautifully with roti, naan, or steamed rice. Ready in just 40 minutes, it’s ideal for busy weeknights or healthy meal preps. Enjoy a guilt-free indulgence in every bite!
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Recipe Information
Ingredients
- 2 tablespoons Oil (preferably olive or coconut)
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 1 medium Onion, chopped
- 1 medium Tomato, chopped
- 3 cloves Garlic, minced
- 1 inch piece Ginger, minced
- 1 medium Carrot, diced
- 1 medium Green bell pepper, diced
- 1 cup Cauliflower florets
- 0.5 cup Green peas (fresh or frozen)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Salt substitute (optional)
- 2 tablespoons Cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until they become fragrant.
Add asafoetida, followed by the chopped onion. Sauté the onion until it turns golden brown, for about 5 minutes.
Add the minced garlic and ginger, and sauté for another minute until raw smell evaporates.
Stir in the chopped tomato and cook for 3-4 minutes until it softens.
Add all the diced vegetables (carrot, green bell pepper, cauliflower florets, and green peas) to the pan.
Mix in the turmeric powder, red chili powder, coriander powder, and garam masala. Stir well to coat the vegetables evenly with the spices.
Cover the pan with a lid and let it cook on medium-low heat for about 10-12 minutes, or until the vegetables are cooked through but still firm. Stir occasionally to prevent sticking.
If desired, add the salt substitute at this point and mix well.
Once the vegetables are cooked, remove from heat and sprinkle with chopped cilantro and lemon juice for freshness.
Serve hot with roti, naan, or steamed rice.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 98 mg | 4% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 19.7 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3372 mg | 72% | |
*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.
