Low Sodium Aloo Gobi Sabji

Discover the wholesome delight of Low Sodium Aloo Gobi Sabji, a heart-friendly twist on the classic Indian comfort food. This vibrant potato and cauliflower curry is brimming with bold flavors from fresh ginger, garlic, turmeric, and coriander powder, all carefully balanced to create a satisfying, low-salt dish. Perfectly tender vegetables simmered in a fragrant, spice-infused tomato base make it a nutritious and flavorful option for health-conscious eaters. Finished with a dash of lemon juice for a zesty kick and garnished with fresh coriander leaves, this easy-to-make recipe is ready in under an hour and pairs wonderfully with warm chapati or steamed rice. Ideal for weeknight dinners or meal prep, it’s a must-try for those seeking delicious low-sodium vegetarian recipes.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 large Potatoes
• 1 medium head Cauliflower
• 1 medium Tomato
• 1 medium Onion
• 1 inch piece Ginger
• 3 cloves Garlic
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Cumin seeds
• 0.25 teaspoon Red chili powder
• 2 tablespoons Fresh coriander leaves
• 2 tablespoons Oil
• 0.25 cup Water
• 1 tablespoon Lemon juice

Directions

Step 1

Peel the potatoes and cut them into small cubes.

Step 2

Separate the cauliflower into small florets.

Step 3

Finely chop the onion, tomato, garlic, and ginger.

Step 4

Heat oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

Step 5

Add the chopped onion, garlic, and ginger. Sauté until the onions turn translucent.

Step 6

Add the chopped tomato and cook until it becomes soft.

Step 7

Mix in the turmeric powder, coriander powder, and red chili powder. Stir well to combine the spices with the onion-tomato mixture.

Step 8

Add the potatoes to the pan and stir to coat them with the spice mixture.

Step 9

Increase to medium-high heat and add the cauliflower florets and water. Stir everything together.

Step 10

Cover the pan with a lid and reduce the heat to low. Cook for about 20-25 minutes, stirring occasionally, until the potatoes and cauliflower are tender.

Step 11

Remove the lid and increase the heat to medium. Cook for an additional 5 minutes to let any excess moisture evaporate.

Step 12

Turn off the heat and add lemon juice. Stir well to distribute the juice.

Step 13

Garnish with fresh coriander leaves before serving.

Nutrition Facts

Serving size	(1455.3g)

Amount per serving	% Daily Value*
Calories	1081.2

Total Fat 31.6g	0%
Saturated Fat 2.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 1935.8mg	0%
Total Carbohydrate 185.2g	0%
Dietary Fiber 27.9g	0%
Total Sugars 34.0g
Protein 28.9g	0%

Vitamin D 0IU	0%
Calcium 296.5mg	0%
Iron 12.0mg	0%
Potassium 5275.8mg	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: 24.9%

Protein: 10.1%

Carbs: 64.9%