Low Sodium Spiced Mixed Vegetable Sabji
Delight in the vibrant flavors of this Low Sodium Spiced Mixed Vegetable Sabji, a healthy twist on the traditional Indian vegetable stir-fry. Packed with a colorful mix of carrots, cauliflower, green beans, bell peppers, and peas, this dish is lightly flavored with aromatic spices like cumin, turmeric, garam masala, and ground coriander, ensuring bold taste without excessive salt. Fresh ginger and garlic add a zesty kick, while a splash of lemon juice brightens up the dish perfectly. Quick and easy to prepare, this low-sodium sabji is ideal for those seeking heart-healthy meals with wholesome ingredients. Serve it warm with whole-grain roti or brown rice for a nutrient-rich, satisfying meal or a flavorful side dish. Perfect for weeknight dinners or meal prep, this recipe is a delicious fusion of health and taste.
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.25 teaspoon Red chili powder (optional)
- 1 teaspoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 1 medium Tomato, finely chopped
- 1 medium Carrot, diced
- 1 cup Cauliflower florets
- 0.5 cup Green beans, chopped
- 1 small Bell pepper, diced
- 0.5 cup Green peas (frozen or fresh)
- 2 tablespoons Fresh coriander leaves (cilantro), chopped
- 0.25 cup Water
- 1 teaspoon Lemon juice
Instructions
Heat the vegetable oil in a large pan or skillet over medium heat.
Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
Stir in the garlic and grated ginger, cooking for another 1–2 minutes until aromatic.
Add the chopped tomato and cook for 3–4 minutes, mashing it slightly to form a paste-like consistency.
Sprinkle in the turmeric powder, ground coriander, garam masala, and red chili powder (if using). Stir well to combine with the tomato mixture.
Add the diced carrot, cauliflower florets, green beans, bell pepper, and green peas. Mix the vegetables with the spice mixture to coat them evenly.
Pour in 1/4 cup of water, cover the pan with a lid, and let the vegetables cook for 12–15 minutes on low to medium heat. Stir occasionally to prevent sticking.
Once the vegetables are tender yet slightly crisp, remove the lid and cook for another 2–3 minutes to allow any excess water to evaporate.
Turn off the heat, stir in the lemon juice, and garnish with chopped fresh coriander leaves.
Serve warm with whole-grain roti, brown rice, or as a side dish to a larger meal.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 104 mg | 4% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 24.5 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1730 mg | 37% | |
*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.
