Low Sodium Aloo Gobi

Experience the vibrant flavors of Indian cuisine with this Low Sodium Aloo Gobi, a heart-healthy spin on the classic vegetarian dish. Packed with tender cauliflower and velvety potatoes, this recipe masterfully balances bold spices like turmeric, coriander, and cumin with the subtle sweetness of sautéed onions and a bright touch of lemon juice. The absence of added salt allows the natural tastes of fresh ingredients to shine, while fenugreek leaves and garam masala add an aromatic depth. Easy to prepare in under an hour, this wholesome, low-sodium delight is perfect as a comforting main dish or a flavorful side when paired with basmati rice or whole wheat chapati. Healthy eating has never been more delicious!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 2 medium Potatoes
• 1 large Onion
• 2 medium Tomato
• 1 inch piece Ginger
• 4 cloves Garlic
• 1 whole Green chili
• 1 teaspoon Turmeric powder
• 1.5 teaspoons Coriander powder
• 0.5 teaspoons Cumin seeds
• 0.5 teaspoons Garam masala
• 1 teaspoon Fenugreek leaves (Kasuri methi)
• 2 tablespoons, chopped Cilantro leaves
• 2 tablespoons Vegetable oil
• 0.5 cup Water
• 1 tablespoon Lemon juice

Directions

Step 1

Cut the cauliflower into small florets. Peel and cut the potatoes into bite-sized cubes.

Step 2

Finely chop the onion. Purée the tomatoes, ginger, and garlic into a smooth paste using a blender.

Step 3

Slit the green chili lengthwise and keep it aside.

Step 4

Heat vegetable oil in a large pan over medium heat. Add cumin seeds and let them splutter for a few seconds.

Step 5

Add the chopped onion and sauté until it turns golden brown.

Step 6

Add the tomato-ginger-garlic paste and cook for about 5-6 minutes, stirring occasionally, until the oil begins to separate.

Step 7

Stir in the turmeric powder, coriander powder, and the slit green chili. Cook for an additional 2 minutes.

Step 8

Add the potato cubes, mix well to coat them with the spices, and cook for 5 minutes.

Step 9

Add the cauliflower florets and mix thoroughly.

Step 10

Pour in the water, cover the pan, and let it cook on low-medium heat for about 15-20 minutes or until the potatoes and cauliflower are tender. Stir occasionally to prevent sticking, and add more water if necessary.

Step 11

Once the vegetables are cooked, sprinkle garam masala and fenugreek leaves (Kasuri methi) and gently mix.

Step 12

Turn off the heat and add lemon juice, stirring gently to incorporate.

Step 13

Garnish with freshly chopped cilantro leaves before serving.

Nutrition Facts

Serving size	(1538.3g)

Amount per serving	% Daily Value*
Calories	970.5

Total Fat 30.3g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 17.1g
Cholesterol 0mg	0%
Sodium 3112.8mg	0%
Total Carbohydrate 164.4g	0%
Dietary Fiber 27.6g	0%
Total Sugars 45.1g
Protein 27.2g	0%

Vitamin D 0IU	0%
Calcium 340.6mg	0%
Iron 12.9mg	0%
Potassium 4775.7mg	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: 26.2%

Protein: 10.5%

Carbs: 63.3%