Low Sodium Saag Aloo
Elevate your weeknight dinners with this vibrant and heart-healthy Low Sodium Saag Aloo! This traditional Indian dish features tender potatoes and silky spinach blended into a flavorful curry infused with aromatic spices like cumin, turmeric, and garam masala. By blanching the spinach to preserve its bright green color and using coconut oil for a rich, wholesome touch, this recipe delivers all the classic taste of Saag Aloo without relying on excess salt. Ready in just an hour, this low-sodium spin on a beloved favorite is perfect for those seeking lighter yet satisfying meals. Serve it warm with a squeeze of lime juice and a sprinkle of fresh cilantro for an irresistibly balanced bite that's perfect alongside rice or flatbread.
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Recipe Information
Ingredients
- 500 grams spinach leaves
- 400 grams potatoes
- 1 large onion
- 3 pieces garlic cloves
- 1 inch ginger root
- 1 medium tomato
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 120 milliliters water
- 2 tablespoons fresh cilantro
- 0.5 piece lime
Instructions
Rinse the spinach leaves thoroughly and set them aside.
Peel and dice the potatoes into 1-inch cubes.
Finely chop the onion, garlic, and ginger. Dice the tomato.
In a large pot, bring water to a boil and blanch the spinach for 2-3 minutes until wilted. Drain and quickly immerse it in cold water to stop cooking, then drain again and blend into a smooth paste.
Heat the coconut oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
Add the chopped onion and sauté until they are soft and translucent.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the diced tomatoes and cook until they soften and begin to break down.
Add the turmeric, ground coriander, garam masala, and red chili powder. Stir well to combine.
Add the diced potatoes and sauté for 5 minutes, allowing them to be coated with the spices.
Pour in the water, cover the pan, and let the potatoes simmer until they are tender, about 15-20 minutes.
Stir in the blended spinach paste and cook for an additional 5 minutes, ensuring everything is well combined.
Adjust seasoning to taste and sprinkle with fresh cilantro.
Squeeze lime juice over the top before serving.
Nutrition Facts
Calories |
938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1685 mg | 73% | |
| Total Carbohydrate | 147.0 g | 53% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 27.3 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 725 mg | 56% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 5741 mg | 122% | |
*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.
