Keto Amritsari Channa
Keto Amritsari Channa is a low-carb twist on the beloved North Indian classic, perfect for those embracing a ketogenic lifestyle without sacrificing flavor. This vibrant dish swaps traditional chickpeas for tender cauliflower florets, simmered in a rich and aromatic blend of keto-friendly channa masala, turmeric, coriander, and garam masala. Sautéed in fragrant ghee with cumin seeds, onions, tomatoes, and a hint of ginger-garlic paste, this recipe achieves the same hearty, spiced essence as the original. Ready in just 40 minutes, this quick and healthy meal is ideal for busy weeknights. Garnished with fresh cilantro and served with bright lemon wedges, Keto Amritsari Channa is a guilt-free indulgence that pairs beautifully with low-carb breads or cauliflower rice. Perfect for keto enthusiasts searching for authentic Indian flavors!
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Recipe Information
Ingredients
- 500 grams Cauliflower florets
- 2 tablespoons Ghee
- 1 medium Onion, finely chopped
- 1 medium Tomato, finely chopped
- 1 tablespoon Ginger-garlic paste
- 2 teaspoons Keto-friendly channa masala powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Fresh cilantro, chopped
- 4 pieces Lemon wedges
Instructions
Begin by washing and cutting the cauliflower into small florets.
In a large skillet, heat ghee over medium heat and add cumin seeds, letting them sizzle for about 30 seconds.
Add the chopped onion to the skillet and sauté until it becomes translucent, about 3-4 minutes.
Stir in the ginger-garlic paste, and cook for another minute until fragrant.
Add the finely chopped tomato, and cook until it becomes soft, about 3-4 minutes.
Mix in the keto-friendly channa masala powder, turmeric powder, red chili powder, coriander powder, and salt. Stir well to form a masala paste.
Include the cauliflower florets into the masala, ensuring each piece is well coated. Cook for 2-3 minutes.
Pour one cup of water into the skillet, mix well, and cover the pan. Allow the mixture to simmer on medium-low heat until the cauliflower is tender, about 10 minutes.
Once the cauliflower is cooked through, add garam masala, and give it a final stir.
Garnish with fresh cilantro before serving.
Serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 2545 mg | 111% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 18.6 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2183 mg | 46% | |
*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.
