Low Sodium Potato Sabji
Discover the ultimate Low Sodium Potato Sabji—a flavorful, heart-healthy twist on a classic Indian side dish! This simple yet aromatic recipe features tender cubes of potatoes cooked to perfection in a medley of wholesome spices, including turmeric, cumin, and coriander, with an irresistible touch of grated ginger and fresh green chilies for a subtle kick. With minimal salt and the zesty freshness of lemon juice, this dish is perfect for those following a reduced-sodium diet while still craving rich, traditional flavors. Ready in just 30 minutes, this easy-to-make sabji pairs wonderfully with whole wheat chapati or steamed rice, making it a versatile addition to your dinner table. Garnished with vibrant coriander leaves, this savory delight is as visually appealing as it is delicious! Perfect for busy weeknights or as a satisfying side, the Low Sodium Potato Sabji is your go-to for quick, healthy, and flavorful cooking.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Asafoetida (hing)
- 1 teaspoon Fresh ginger, grated
- 1 Green chilies, finely chopped
- 1 teaspoon Coriander powder
- 2 tablespoons Fresh coriander leaves, chopped
- 1 tablespoon Lemon juice
- 0.25 teaspoon Black pepper, freshly ground
- 100 milliliters Water
Instructions
Peel the potatoes and cut them into small cubes, approximately 1-inch in size.
Heat olive oil in a non-stick pan over medium heat.
Add cumin seeds and mustard seeds to the hot oil. Allow them to sizzle and pop for about 30 seconds.
Stir in the asafoetida, turmeric powder, and red chili powder, quickly mixing them for a few seconds to release their aroma.
Add the grated ginger and chopped green chilies, sauté for 1 minute until fragrant.
Add the cubed potatoes to the pan, stirring well to coat the potatoes with the spice mixture.
Pour in the water and sprinkle the coriander powder over the potatoes. Stir to combine, ensuring the spices are evenly distributed.
Cover the pan with a lid and cook on low-medium heat for about 15 minutes, stirring occasionally, until the potatoes are tender and cooked through.
Once the potatoes are cooked, uncover the pan, increase the heat to medium-high, and allow any excess water to evaporate, stirring gently.
Season with freshly ground black pepper and lemon juice, tossing everything to mix.
Garnish with freshly chopped coriander leaves before serving.
Serve the Low Sodium Potato Sabji hot with whole wheat chapati or as a side dish with rice.
Nutrition Facts
Calories |
777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 72 mg | 3% | |
| Total Carbohydrate | 116.6 g | 42% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 9.1 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3014 mg | 64% | |
*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.
