Keto Aloo Beans Ki Subji
Keto Aloo Beans Ki Subji is a low-carb twist on the classic Indian veggie stir-fry, combining the earthy richness of turnips—an excellent potato substitute—with the vibrant crunch of green beans. Cooked in aromatic ghee or coconut oil and infused with bold spices like cumin, turmeric, and coriander, this dish is both flavorful and satisfying. Perfect for keto and other low-carb diets, the recipe uses minimal preparation time and results in a tender, spice-infused medley of vegetables. Garnished with fresh coriander leaves, this subji is a nutrient-rich, gluten-free side dish that pairs beautifully with keto rotis, cauliflower rice, or enjoyed on its own for a light yet hearty meal. Keywords: keto Indian recipes, low-carb veg curry, gluten-free turnip recipes, healthy green bean dishes.
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Recipe Information
Ingredients
- 2 medium Turnips
- 200 grams Green beans
- 2 tablespoons Ghee or coconut oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.75 teaspoon Salt
- 0.25 cup Water
- 2 tablespoons Fresh coriander leaves
Instructions
Peel the turnips and cut them into small cubes similar in size to diced potatoes.
Wash and trim the green beans, then cut them into 1-inch pieces.
Heat the ghee or coconut oil in a heavy-bottomed pan over medium heat.
Add cumin seeds to the hot oil and allow them to splutter for about 30 seconds.
Add the turnip cubes to the pan and stir-fry for 3-4 minutes until they start to soften.
Add the green beans, turmeric powder, red chili powder, coriander powder, and salt.
Mix well to ensure the spices coat the vegetables evenly.
Pour 1/4 cup of water into the pan, stir, and cover with a lid.
Reduce the heat to low and let the vegetables cook for about 15 minutes, stirring occasionally, until they are tender and cooked through.
Remove the lid and increase the heat to medium-high to allow any excess water to evaporate, stirring frequently.
Sprinkle garam masala on top and mix well.
Garnish the dish with freshly chopped coriander leaves before serving.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 2212 mg | 96% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 16.7 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1094 mg | 23% | |
*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.
