Low Sodium Aloo Bhindi

Discover the vibrant flavors of Low Sodium Aloo Bhindi, a healthy twist on a beloved Indian classic. This recipe combines tender okra and golden potatoes, sautéed with aromatic spices like turmeric, cumin, and coriander, all brought together with a touch of tangy lemon juice and a fragrant kick of garlic, ginger, and green chilies. Designed for those watching their sodium intake, this dish relies on a salt substitute to maintain its bold, mouthwatering taste. It’s easy to prepare in just 45 minutes and pairs beautifully with roti or steamed rice, making it a perfect choice for a wholesome weeknight meal. Garnished with fresh coriander, this no-fuss, low-sodium vegetable delight is as nutritious as it is delicious!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Okra (Bhindi)
• 3 medium Potatoes
• 3 tablespoons Olive Oil
• 0.5 teaspoons Turmeric Powder
• 0.5 teaspoons Red Chili Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Cumin Seeds
• 1 inch piece Ginger, finely chopped
• 3 cloves Garlic, finely chopped
• 2 small Green Chilies, slit
• 2 medium Tomatoes, finely chopped
• 1 teaspoon Salt Substitute (such as potassium chloride)
• 2 tablespoons Fresh Coriander Leaves, chopped
• 1 tablespoon Lemon Juice

Directions

Step 1

Wash the okra thoroughly and pat dry with a cloth. Trim the ends and cut the okra into 1-inch pieces.

Step 2

Peel the potatoes and cut them into small cubes. Keep them in water to prevent browning.

Step 3

Heat 3 tablespoons of olive oil in a large pan over medium heat.

Step 4

Add cumin seeds to the hot oil and let them crackle for a few seconds.

Step 5

Stir in the finely chopped ginger, garlic, and slit green chilies. Saute for about 1 minute until fragrant.

Step 6

Add the cubed potatoes to the pan. Stir well to mix with the ginger-garlic mixture. Cover and cook for 10 minutes, stirring occasionally.

Step 7

Once the potatoes are partially cooked, add the chopped okra. Mix everything well and cook uncovered for another 10 minutes until the okra starts to become tender.

Step 8

Add the turmeric powder, red chili powder, coriander powder, and the salt substitute. Mix thoroughly to combine the spices with the vegetables.

Step 9

Add the chopped tomatoes and cook for 5 minutes until they soften and the mixture becomes slightly saucy.

Step 10

Reduce the heat to low, cover, and let the vegetables cook for an additional 5 minutes until completely cooked through.

Step 11

Turn off the heat and add lemon juice. Give it a good mix.

Step 12

Garnish with freshly chopped coriander leaves before serving.

Step 13

Serve the Low Sodium Aloo Bhindi hot with roti or plain rice.

Nutrition Facts

Serving size	(1443.4g)

Amount per serving	% Daily Value*
Calories	1196.0

Total Fat 45.6g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 124.6mg	0%
Total Carbohydrate 184.0g	0%
Dietary Fiber 35.0g	0%
Total Sugars 22.4g
Protein 29.0g	0%

Vitamin D 0IU	0%
Calcium 595.6mg	0%
Iron 14.8mg	0%
Potassium 5543.9mg	0%

*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.

Source of Calories

Fat: 32.5%

Protein: 9.2%

Carbs: 58.3%