Keto Aloo Palak
Experience the vibrant flavors of Keto Aloo Palak, a low-carb twist on the classic Indian comfort dish! This recipe swaps traditional potatoes for golden sautéed cauliflower florets, paired perfectly with tender spinach simmered in a fragrant blend of cumin, garlic, ginger, and warming spices like garam masala and turmeric. Enhanced with a splash of zesty lemon juice and fresh cilantro, this keto-friendly version of Aloo Palak is both deeply satisfying and packed with nutrients. Ready in just 45 minutes, this gluten-free, vegetarian recipe is ideal as a flavorful main course or a hearty side dish—perfect for pairing with keto bread or riced cauliflower. Dive into the wholesome goodness of Indian cuisine while staying true to your ketogenic lifestyle!
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Recipe Information
Ingredients
- 300 grams Cauliflower florets
- 200 grams Fresh spinach
- 2 tablespoons Ghee
- 1 medium Onion, finely chopped
- 3 large Garlic cloves, minced
- 1 inch piece Ginger, minced
- 1 small Green chili, chopped
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Salt
- 60 milliliters Water
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Begin by washing the cauliflower florets and fresh spinach thoroughly under running water. Drain them well.
Heat 1 tablespoon of ghee in a large frying pan over medium heat. Add the cauliflower florets and sauté for about 5-7 minutes until they begin to turn golden brown. Remove them from the pan and set aside.
In the same pan, add another tablespoon of ghee. Add cumin seeds and let them splutter for a few seconds.
Add the chopped onion and fry until it turns translucent, about 4-5 minutes. Stir in the minced garlic, ginger, and green chili. Sauté for another 2 minutes until fragrant.
Add turmeric powder, coriander powder, and garam masala to the pan. Stir well to coat the spices evenly.
Introduce the fresh spinach to the pan. Stir for 3-4 minutes until the spinach wilts and becomes soft.
Add the sautéed cauliflower back to the pan, combine with the spinach mixture, and season with salt.
Pour in the water, cover the pan with a lid, and let it simmer for 10 minutes on low heat, allowing the flavors to meld together.
Once cooked, turn off the heat and stir in freshly chopped cilantro and a squeeze of lemon juice.
Serve hot as a side dish or as a main course with your choice of keto-friendly bread or riced cauliflower.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1444 mg | 63% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 11.8 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1316 mg | 28% | |
*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.
