Low Sodium Mixed Vegetable Subji

Bursting with vibrant colors and wholesome flavors, this Low Sodium Mixed Vegetable Subji is a healthy twist on a traditional Indian favorite. Perfect for those looking to reduce their salt intake without compromising taste, this dish features a medley of fresh vegetables like carrots, bell peppers, cauliflower, and peas, all delicately spiced with turmeric, coriander, and garam masala. Sautéed onions, garlic, and ginger form the flavorful foundation, while a hint of lemon juice and fresh cilantro add a zesty finishing touch. Ready in just 40 minutes, this low-sodium vegetarian recipe is an easy and nutritious option for a weeknight dinner and pairs beautifully with roti, naan, or steamed rice. Healthy, flavorful, and satisfying—a must-try for any meal plan!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Oil (preferably olive or coconut)
• 1 teaspoon Cumin seeds
• 0.25 teaspoon Asafoetida (hing)
• 1 medium Onion, chopped
• 1 medium Tomato, chopped
• 3 cloves Garlic, minced
• 1 inch piece Ginger, minced
• 1 medium Carrot, diced
• 1 medium Green bell pepper, diced
• 1 cup Cauliflower florets
• 0.5 cup Green peas (fresh or frozen)
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala
• 0.5 teaspoon Salt substitute (optional)
• 2 tablespoons Cilantro, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until they become fragrant.

Step 2

Add asafoetida, followed by the chopped onion. Sauté the onion until it turns golden brown, for about 5 minutes.

Step 3

Add the minced garlic and ginger, and sauté for another minute until raw smell evaporates.

Step 4

Stir in the chopped tomato and cook for 3-4 minutes until it softens.

Step 5

Add all the diced vegetables (carrot, green bell pepper, cauliflower florets, and green peas) to the pan.

Step 6

Mix in the turmeric powder, red chili powder, coriander powder, and garam masala. Stir well to coat the vegetables evenly with the spices.

Step 7

Cover the pan with a lid and let it cook on medium-low heat for about 10-12 minutes, or until the vegetables are cooked through but still firm. Stir occasionally to prevent sticking.

Step 8

If desired, add the salt substitute at this point and mix well.

Step 9

Once the vegetables are cooked, remove from heat and sprinkle with chopped cilantro and lemon juice for freshness.

Step 10

Serve hot with roti, naan, or steamed rice.

Nutrition Facts

Serving size	(644.2g)

Amount per serving	% Daily Value*
Calories	484.0

Total Fat 29.7g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 97.5mg	0%
Total Carbohydrate 50.6g	0%
Dietary Fiber 15.6g	0%
Total Sugars 19.7g
Protein 11.8g	0%

Vitamin D 0IU	0%
Calcium 179.9mg	0%
Iron 7.3mg	0%
Potassium 3372.0mg	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: 51.7%

Protein: 9.1%

Carbs: 39.2%