Low Sodium Arbi ki Subji (Spiced Taro Root Curry)
Experience a flavorful twist on traditional comfort food with this Low Sodium Arbi ki Subji (Spiced Taro Root Curry), a wholesome and aromatic Indian dish designed for mindful eating. Slices of tender taro root are infused with bold spices like cumin, turmeric, and carom seeds, creating a vibrant and earthy flavor profile without relying on added salt. A splash of tangy lemon juice and fresh coriander leaves elevate the dish, making it both refreshing and satisfying. Perfect for those looking for a low-sodium alternative without compromising on taste, this quick and easy curry pairs wonderfully with whole-grain chapati or steamed rice for a balanced meal. Indulge in the perfect blend of spice and texture that's ideal for family dinners or meal prepping.
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Ingredients
- 500 grams Taro root (Arbi)
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Asafoetida (Hing)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Ginger paste
- 0.5 teaspoon Carom seeds (Ajwain)
- 2 tablespoons Fresh coriander leaves
- 1 tablespoon Lemon juice
- 100 milliliters Water
Directions
Step 1
Wash the taro root thoroughly to remove any dirt. Place them in a large pot, cover with water, and bring to a boil. Cook for about 15-20 minutes until they are partially tender but not fully cooked.
Step 2
Drain the taro root and allow them to cool slightly. Peel the skin off and cut them into thick roundels or cubes.
Step 3
Heat vegetable oil in a large pan over medium heat. Add cumin seeds and let them crackle. Then, add asafoetida and sauté for a few seconds.
Step 4
Stir in the ginger paste and sauté for a minute until fragrant.
Step 5
Add the cut taro root to the pan and stir well to mix with the spices.
Step 6
Sprinkle turmeric powder, coriander powder, red chili powder, and carom seeds over the taro root. Mix everything well to ensure the spices are evenly coated.
Step 7
Pour in the water, reduce the heat to low, and cover the pan. Let it cook for about 15 minutes until the taro root is fully cooked and absorbs the flavors of the spices, stirring occasionally.
Step 8
Once cooked, remove the lid and increase the heat to medium. Sauté until any excess water evaporates and the taro root is slightly crispy.
Step 9
Drizzle lemon juice over the cooked Arbi ki Subji and mix well.
Step 10
Garnish with freshly chopped coriander leaves before serving. Serve hot with low-sodium chapati or rice.
Nutrition Facts
| Serving size | (662.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 983.7 |
| Total Fat 28.2g | 0% |
| Saturated Fat 3.9g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 0mg | 0% |
| Sodium 64.2mg | 0% |
| Total Carbohydrate 183.3g | 0% |
| Dietary Fiber 28.3g | 0% |
| Total Sugars 2.5g | |
| Protein 4.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 241.7mg | 0% |
| Iron 6.5mg | 0% |
| Potassium 2054.1mg | 0% |
Source of Calories