Low Sodium Aloo Palak

Savor the wholesome and flavorful goodness of **Low Sodium Aloo Palak**, a lighter take on the classic Indian spinach and potato curry. This recipe combines tender cubes of potatoes and nutrient-packed fresh spinach, simmered with aromatic spices like cumin, turmeric, and garam masala to create a vibrant and satisfying dish. With no added salt, the natural flavors of garlic, ginger, and green chili truly shine, making it perfect for those seeking a heart-healthy, low sodium option without sacrificing taste. Quick to prepare in just under an hour, this dish is ideal as a vegan main or a hearty side, best served with warm whole-grain roti or steamed brown rice. Packed with vibrant colors and bold flavors, it’s a guilt-free way to enjoy a comforting Indian classic!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium Potatoes
• 400 grams Fresh Spinach Leaves
• 1 large Onion
• 1 medium Tomato
• 4 small Garlic Cloves
• 1 inch Ginger
• 1 Green Chili
• 1 teaspoon Cumin Seeds
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Red Chili Powder
• 1 teaspoon Ground Coriander
• 0.5 teaspoon Garam Masala
• 2 tablespoons Oil
• 1 tablespoon Lemon Juice
• 2 tablespoons Cilantro

Directions

Step 1

Peel and dice the potatoes into small cubes. Wash and set them aside.

Step 2

Thoroughly wash the spinach leaves under running water, chop them coarsely, and set them aside.

Step 3

Finely chop the onion and tomato, and set them aside.

Step 4

Mince the garlic and ginger. Slice the green chili, and set aside.

Step 5

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

Step 6

Add the onions and sauté until they turn golden brown.

Step 7

Add the minced garlic, ginger, and sliced green chili. Sauté for a minute until fragrant.

Step 8

Add the chopped tomatoes and cook until they become soft and mushy.

Step 9

Add the turmeric powder, red chili powder, and ground coriander. Stir well to combine with the tomato mixture.

Step 10

Add the diced potatoes, stirring to coat evenly with the spices. Cover the pan and cook for about 10 minutes, stirring occasionally, until the potatoes are partially cooked.

Step 11

Add the chopped spinach to the pan, stirring well to mix with the potato mixture.

Step 12

Cover the pan and cook for another 10 minutes on low heat until the spinach is wilted and the potatoes are tender. Stir occasionally to prevent sticking.

Step 13

Add garam masala and mix well. Adjust any seasonings to taste.

Step 14

Turn off the heat and squeeze lemon juice over the dish.

Step 15

Garnish with freshly chopped cilantro before serving.

Nutrition Facts

Serving size	(1221.9g)

Amount per serving	% Daily Value*
Calories	919.1

Total Fat 32.2g	0%
Saturated Fat 2.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 1559.5mg	0%
Total Carbohydrate 144.5g	0%
Dietary Fiber 25.8g	0%
Total Sugars 27.3g
Protein 28.8g	0%

Vitamin D 0IU	0%
Calcium 607.3mg	0%
Iron 20.8mg	0%
Potassium 5268.6mg	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: 29.5%

Protein: 11.7%

Carbs: 58.8%