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This Low Sodium version of Phool Makhana Curry achieves its drastic sodium reduction by completely removing added salt. To compensate for the flavor loss, the recipe intensifies other taste elements: aromatics like onion and ginger-garlic are increased, and layers of tanginess are added through amchur (dried mango powder) and a final squeeze of fresh lemon juice. This ensures a vibrant, satisfying curry that meets strict sodium guidelines.
A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
For 4 servings
Roast Makhana & Prepare Cashew Paste
Prepare the Curry Base (Masala)
Cook Tomatoes and Spices
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A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 263.09 calories per serving with 6.24g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Gravy
Finish and Serve
By eliminating added salt and keeping sodium under 140mg per serving, this recipe is excellent for individuals on a sodium-restricted diet to help manage hypertension.
The generous use of spices like turmeric, coriander, and cumin, along with tomatoes and garlic, provides a variety of antioxidants that help combat oxidative stress.
This curry provides plant-based protein and healthy fats from cashews, along with calcium and minerals from the fox nuts, making it a wholesome vegetarian meal.
This recipe is specifically designed to be low in sodium to meet a target of under 140mg per serving. We've removed all added salt and compensated for flavor by using aromatic spices, tangy amchur powder, and fresh lemon juice.
Absolutely. You can increase the amount of unsalted cashew paste for more body. Alternatively, you can use a swirl of unsweetened, low-sodium coconut cream at the end for a different, delicious creaminess.
To keep it low-sodium, you can add fresh vegetables like green peas, diced carrots, or bell peppers. Add them after the onions and cook until tender before adding the tomato puree.
