Keto Aalu Sabji
Looking for a low-carb twist on the classic Indian potato curry? Keto Aalu Sabji is your answer! This flavorful dish ingeniously swaps traditional potatoes with tender cauliflower florets, making it a perfect fit for keto and low-carb lifestyles. Infused with the rich aroma of cumin, mustard seeds, and asafoetida, and spiced with turmeric, red chili, and coriander, this recipe delivers bold Indian flavors in every bite. A splash of lemon juice adds a zesty finish, while fresh cilantro brings a vibrant garnish. Quick and easy to prepare in just 30 minutes, this keto-friendly sabji is a deliciously satisfying meal for lunch or dinner. Pair it with a side of coconut flour naan or enjoy it as-is for a hearty, guilt-free indulgence!
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Recipe Information
Ingredients
- 400 g Cauliflower florets
- 2 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 medium Green chili, chopped
- 1 teaspoon Ginger, grated
- 1 medium Tomato, chopped
- 1 teaspoon Salt
- 2 tablespoons Cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Begin by washing 400g of cauliflower florets thoroughly and allowing them to drain.
In a large pan, heat 2 tablespoons of ghee over medium heat.
Once the ghee is hot, add 1 teaspoon of cumin seeds and 0.5 teaspoon of mustard seeds. Wait until they start to crackle and pop.
Sprinkle 0.25 teaspoon of asafoetida (hing) into the pan followed by 0.5 teaspoon of turmeric powder and sauté briefly for a few seconds.
Add 1 medium chopped green chili and 1 teaspoon of grated ginger into the pan; fry them for another minute until aromatic.
Introduce 1 medium chopped tomato to the pan. Cook until the tomatoes are soft and start releasing oil along the edges.
Add 0.5 teaspoon of red chili powder and 1 teaspoon of coriander powder. Mix well and cook the spices until they are well blended with the tomatoes.
Toss the drained cauliflower florets into the spice mixture. Stir well to ensure the florets are completely coated with the spices.
Season with 1 teaspoon of salt and mix thoroughly. Cover the pan with a lid and allow the cauliflower to cook over low heat for about 10-15 minutes, stirring occasionally.
Once the cauliflower is tender, turn off the heat and garnish the sabji with 2 tablespoons of chopped fresh cilantro.
Finally, drizzle 1 tablespoon of lemon juice over the top before serving. This adds a fresh zing to the dish.
Serve hot as a side or enjoy it as a standalone meal.
Nutrition Facts
Calories |
103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 519 mg | 23% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.0 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 405 mg | 9% | |
*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.
