Keto Aloo Gobhi
Transform your meal prep with this flavorful **Keto Aloo Gobhi**, a low-carb twist on a beloved Indian classic! By swapping out potatoes for radishes, this innovative recipe retains the heartwarming essence of "aloo gobhi" while keeping it keto-friendly. Tender cauliflower florets and radishes are infused with aromatic spices like cumin, turmeric, garam masala, and coriander, creating a vibrant and satisfying dish bursting with textures and flavors. Coconut oil adds a delightful richness, while fresh ginger, garlic, and green chilies bring bold heat and depth. Finished with a splash of lemon juice and chopped cilantro, this gluten-free and vegetarian curry pairs beautifully with keto-friendly roti or on its own as a hearty side. Ready in under an hour, it’s a perfect addition to your healthy lifestyle without compromising on taste.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 400 grams Radishes
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 1 inch piece, finely chopped Ginger root
- 3 large cloves, minced Garlic cloves
- 2 small, chopped Green chilies
- 1 large, chopped Tomato
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 1 teaspoon (to taste) Salt
- 2 tablespoons, chopped Cilantro leaves
- 1 tablespoon Lemon juice
Instructions
Wash the cauliflower and radishes thoroughly. Cut the cauliflower into small florets and the radishes into quarters.
Heat the coconut oil in a large pan over medium heat. Once hot, add the cumin seeds and allow them to sizzle for about 30 seconds until aromatic.
Add the chopped ginger and minced garlic to the pan. Sauté for 1 minute until the garlic turns golden brown.
Stir in the chopped green chilies and tomatoes. Cook until the tomatoes become soft and the oil starts to separate.
Add turmeric powder, red chili powder, garam masala, coriander powder, and salt. Mix well to combine.
Add the cauliflower florets and radish quarters to the pan. Stir well to coat the vegetables with the spice mixture.
Cover the pan with a lid and cook on low heat for about 20 minutes, stirring occasionally, until the cauliflower and radishes are tender.
Remove the lid and cook for another 5 minutes to let any excess moisture evaporate, ensuring the vegetables are not watery.
Turn off the heat and stir in the chopped cilantro leaves and lemon juice.
Serve hot as a side with a keto-friendly roti or any main dish.
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8767 mg | 381% | |
| Total Carbohydrate | 86.2 g | 31% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 51.4 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2967 mg | 63% | |
*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.
