Low Sodium Aloo Kaddu ki Sabji

Savor the wholesome goodness of Low Sodium Aloo Kaddu ki Sabji, a heart-healthy twist on the traditional Indian potato and pumpkin curry. This vibrant, vegan-friendly dish is gently spiced with turmeric, cumin, and coriander, creating a flavorful medley without relying on excessive salt. Fresh ginger, tomatoes, and green chilies infuse the curry with zesty warmth, while the natural sweetness of pumpkin balances the savory spices perfectly. With just 15 minutes of prep and 25 minutes of cooking time, this low-sodium recipe is a quick and nutritious option for weeknight dinners. Serve it with soft rotis or steamed rice, and garnish with fresh coriander for a pop of color and aromatic freshness. Perfect for those seeking a healthy, comforting meal that doesn’t compromise on flavor!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium Potatoes
• 400 grams Pumpkin
• 1 large Tomato
• 1 inch piece Ginger
• 2 small Green chilies
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Cumin seeds
• 0.25 teaspoon Asafoetida (hing)
• 2 tablespoons Fresh coriander leaves
• 2 tablespoons Olive oil
• 1.5 cups Water

Directions

Step 1

Peel the potatoes and pumpkin. Cut them into small cubes, approximately 1-inch in size.

Step 2

Finely chop the tomato and green chilies. Grate the ginger into a fine paste.

Step 3

Heat the olive oil in a large pan over medium heat.

Step 4

Add cumin seeds and let them sizzle for a few seconds. Then add the asafoetida.

Step 5

Add the green chilies and ginger paste, sautéing them for about a minute until fragrant.

Step 6

Toss in the chopped tomato and cook until they become soft and mushy, about 3-4 minutes.

Step 7

Stir in the turmeric powder, red chili powder, and coriander powder, mixing them well with the tomato base.

Step 8

Add the cubed potatoes and pumpkin, stirring to coat them with the spice mixture.

Step 9

Pour in 1.5 cups of water. Mix everything well, ensuring the vegetables are submerged at least halfway.

Step 10

Cover the pan and let the vegetables simmer over medium-low heat for 15-20 minutes or until they are tender. Stir occasionally and adjust the consistency by adding more water if needed.

Step 11

Once the vegetables are cooked, remove the lid and cook uncovered for a few more minutes to reduce any excess liquid, if necessary.

Step 12

Garnish with freshly chopped coriander leaves.

Step 13

Serve hot with rice or roti, enjoying your aromatic and flavorful Low Sodium Aloo Kaddu ki Sabji.

Nutrition Facts

Serving size	(1411.5g)

Amount per serving	% Daily Value*
Calories	840.3

Total Fat 30.4g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 1806.8mg	0%
Total Carbohydrate 135.0g	0%
Dietary Fiber 15.0g	0%
Total Sugars 32.1g
Protein 17.3g	0%

Vitamin D 0IU	0%
Calcium 230.0mg	0%
Iron 11.5mg	0%
Potassium 4051.5mg	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: 31.0%

Protein: 7.8%

Carbs: 61.2%