Low Sodium Potato Masala

Transform your everyday comfort food with this flavorful and heart-healthy Low Sodium Potato Masala. Packed with tender potatoes, a medley of vibrant spices like turmeric, cumin, and coriander, and the aromatic touch of curry leaves, this dish proves that flavor doesn’t need excess salt. Fresh tomatoes, green bell pepper, and a splash of lemon juice add a zesty, wholesome balance, while a garnish of cilantro brings a burst of freshness to every bite. Perfect as a side dish or a vegetarian main course, this quick and easy recipe is ready in just 45 minutes and caters to both your taste buds and your health goals. Whether you’re looking for a low-sodium option or a rich, Indian-inspired recipe, this Potato Masala delivers pure comfort without compromise.

Nutriscore Rating: 86/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium (approximately 2 pounds) Potatoes
• 2 tablespoons Vegetable oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 10 leaves Curry leaves
• 1 large, diced Onion
• 1 tablespoon, finely grated Ginger
• 3 cloves, minced Garlic
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Ground coriander
• 0.5 teaspoon Ground cumin
• 2 medium, chopped Tomatoes
• 1 medium, diced Green bell pepper
• 1 tablespoon Lemon juice
• 2 tablespoons, chopped Fresh cilantro
• 0.25 teaspoon Ground black pepper

Directions

Step 1

Peel the potatoes and cut them into 1-inch cubes. Rinse under cold water to remove excess starch.

Step 2

Heat the vegetable oil in a large pan over medium heat. Add the mustard seeds and cumin seeds, and let them sizzle for about 30 seconds until they begin to pop.

Step 3

Add the curry leaves, diced onion, ginger, and garlic. Sauté for 2-3 minutes until the onion becomes soft and translucent.

Step 4

Stir in the turmeric powder, red chili powder, ground coriander, and ground cumin. Cook for another minute to release the spices' aroma.

Step 5

Add chopped tomatoes and cook for 4-5 minutes until the tomatoes soften and start to break down.

Step 6

Add the diced potatoes and green bell pepper to the pan. Stir to coat the vegetables with the spice mixture.

Step 7

Pour in about 1/4 cup of water, cover the pan, and let it simmer over low heat for 15-20 minutes, or until the potatoes are tender. Check occasionally and stir to prevent sticking, adding a little more water if necessary.

Step 8

Once the potatoes are cooked through, remove the lid and increase the heat to medium-high to allow any excess moisture to evaporate.

Step 9

Stir in lemon juice and season with ground black pepper.

Step 10

Garnish with freshly chopped cilantro and serve warm as a side dish or a main course.

Nutrition Facts

Serving size	(4323.2g)

Amount per serving	% Daily Value*
Calories	3851.0

Total Fat 35.1g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 17.1g
Cholesterol 0mg	0%
Sodium 400.8mg	0%
Total Carbohydrate 818.6g	0%
Dietary Fiber 92.6g	0%
Total Sugars 64.1g
Protein 100.5g	0%

Vitamin D 0IU	0%
Calcium 747.7mg	0%
Iron 46.8mg	0%
Potassium 20992.5mg	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: 7.9%

Protein: 10.1%

Carbs: 82.0%