Low Sodium Spiced Mixed Vegetable Sabji

Transform your weeknight dinners with this vibrant and flavorful Low Sodium Spiced Mixed Vegetable Sabji! Bursting with a medley of colorful vegetables like carrots, cauliflower, green beans, and bell peppers, this recipe delivers bold Indian-inspired flavors without relying on added salt. A fragrant combination of cumin, turmeric, garam masala, and fresh ginger infuses the dish with warmth and depth, while a final splash of lemon juice brightens every bite. Ready in just 40 minutes, this nutritious and heart-healthy sabji is perfect served alongside whole-grain roti, fluffy brown rice, or as a satisfying side dish. Discover how easy it is to create a low-sodium, nutrient-packed dish that doesn’t skimp on taste!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Vegetable oil
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Ground coriander
• 1 teaspoon Garam masala
• 0.25 teaspoon Red chili powder (optional)
• 1 teaspoon Fresh ginger, grated
• 2 cloves Garlic, minced
• 1 medium Onion, finely chopped
• 1 medium Tomato, finely chopped
• 1 medium Carrot, diced
• 1 cup Cauliflower florets
• 0.5 cup Green beans, chopped
• 1 small Bell pepper, diced
• 0.5 cup Green peas (frozen or fresh)
• 2 tablespoons Fresh coriander leaves (cilantro), chopped
• 0.25 cup Water
• 1 teaspoon Lemon juice

Directions

Step 1

Heat the vegetable oil in a large pan or skillet over medium heat.

Step 2

Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

Step 3

Add the chopped onion and sauté for 3–4 minutes until soft and translucent.

Step 4

Stir in the garlic and grated ginger, cooking for another 1–2 minutes until aromatic.

Step 5

Add the chopped tomato and cook for 3–4 minutes, mashing it slightly to form a paste-like consistency.

Step 6

Sprinkle in the turmeric powder, ground coriander, garam masala, and red chili powder (if using). Stir well to combine with the tomato mixture.

Step 7

Add the diced carrot, cauliflower florets, green beans, bell pepper, and green peas. Mix the vegetables with the spice mixture to coat them evenly.

Step 8

Pour in 1/4 cup of water, cover the pan with a lid, and let the vegetables cook for 12–15 minutes on low to medium heat. Stir occasionally to prevent sticking.

Step 9

Once the vegetables are tender yet slightly crisp, remove the lid and cook for another 2–3 minutes to allow any excess water to evaporate.

Step 10

Turn off the heat, stir in the lemon juice, and garnish with chopped fresh coriander leaves.

Step 11

Serve warm with whole-grain roti, brown rice, or as a side dish to a larger meal.

Nutrition Facts

Serving size	(774.1g)

Amount per serving	% Daily Value*
Calories	504.7

Total Fat 29.2g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 103.5mg	0%
Total Carbohydrate 56.7g	0%
Dietary Fiber 19.1g	0%
Total Sugars 24.5g
Protein 13.3g	0%

Vitamin D 0IU	0%
Calcium 213.2mg	0%
Iron 8.4mg	0%
Potassium 1730.2mg	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: 48.4%

Protein: 9.8%

Carbs: 41.8%