Low Sodium Aloo Dum

Savor the flavors of traditional Indian cuisine with this heart-healthy take on *Low Sodium Aloo Dum*! This recipe features tender baby potatoes simmered in a rich, creamy cashew-based gravy infused with aromatic spices like cumin, coriander, and garam masala—perfect for anyone looking to reduce their sodium intake without sacrificing depth of flavor. The naturally sweet tomatoes and golden sautéed onions create a robust base, while a hint of green chili adds a gentle kick. Easy to prepare in just 40 minutes, this dish is a wholesome and flavorful vegetarian option that pairs beautifully with steamed rice or warm flatbreads. Packed with vibrant spices and low on salt, it's a guilt-free way to enjoy comfort food at its finest.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Baby potatoes
• 1 large Onion
• 2 medium Tomatoes
• 1 teaspoon Ginger paste
• 1 teaspoon Garlic paste
• 1 Green chili
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Cumin powder
• 0.5 teaspoon Garam masala
• 10 Cashew nuts
• 2 tablespoons Oil
• 2 tablespoons Fresh coriander leaves
• 1 cup Water

Directions

Step 1

Wash the baby potatoes thoroughly and boil them in a pot until tender but not mushy. This should take about 15 minutes. Once boiled, peel the skin of the potatoes and set them aside.

Step 2

While the potatoes are boiling, thinly slice the onion, chop the tomatoes, and slit the green chili.

Step 3

In a blender, grind the cashew nuts into a smooth paste using a little water. This will be used for thickening the gravy.

Step 4

Heat oil in a large pan on medium heat. Add the sliced onions and sauté until golden brown.

Step 5

Add the ginger paste, garlic paste, and green chili to the onions. Sauté for 2 minutes until the raw smell disappears.

Step 6

Add the chopped tomatoes to the pan and cook until they become soft and mushy. This should take about 5 minutes.

Step 7

Stir in the turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook the spices for another 2 minutes.

Step 8

Add the cashew paste to the tomato-onion mix and stir well to combine. Cook this mix for 3 minutes.

Step 9

Add the boiled potatoes to the pan, ensuring they are well-coated with the masala.

Step 10

Pour in a cup of water and bring the mixture to a gentle boil. Adjust the thickness of the gravy based on your preference.

Step 11

Once it starts boiling, sprinkle the garam masala on top. Cover the pan, lower the heat, and let it simmer for an additional 5 minutes to allow the flavors to meld.

Step 12

Garnish with freshly chopped coriander leaves before serving.

Step 13

Serve the low sodium Aloo Dum hot with steamed rice or flatbreads like roti or naan.

Nutrition Facts

Serving size	(1264.7g)

Amount per serving	% Daily Value*
Calories	904.1

Total Fat 37.6g	0%
Saturated Fat 3.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 467.9mg	0%
Total Carbohydrate 134.3g	0%
Dietary Fiber 16.0g	0%
Total Sugars 21.1g
Protein 19.6g	0%

Vitamin D 0IU	0%
Calcium 213.0mg	0%
Iron 9.0mg	0%
Potassium 3364.8mg	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: 35.5%

Protein: 8.2%

Carbs: 56.3%