Low Carb Aaloo Sabzi
Satisfy your cravings for a hearty and flavorful Indian side dish with this innovative Low Carb Aaloo Sabzi, a delightful twist on the traditional recipe. Instead of potatoes, this healthy version uses tender, diced turnips as a low-carb substitute, making it perfect for those watching their carb intake. Cooked in aromatic coconut oil and infused with a blend of warming spices like cumin, turmeric, and garam masala, each bite is a burst of authentic Indian flavors. Gingery notes and the mild heat of green chili elevate the dish, while a fresh garnish of coriander adds a refreshing finish. With just 10 minutes of prep and 25 minutes to cook, this vibrant, keto-friendly sabzi is the perfect quick side dish to pair with low-carb flatbreads or enjoy on its own. Packed with nutrients and big on taste, this recipe is proof that healthy eating doesn’t have to compromise on flavor!
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Recipe Information
Ingredients
- 500 grams Turnips (medium-sized, peeled and diced)
- 2 tablespoons 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
- 1 teaspoon Salt
- 2 tablespoons Freshly chopped coriander leaves
- 1 teaspoon Ginger (finely chopped)
- 1 piece Green chili (slit)
- 100 milliliters Water
Instructions
Begin by peeling and dicing the turnips into small, bite-sized cubes to ensure even cooking.
Heat the coconut oil in a non-stick skillet or a medium-sized pan over medium heat.
Once the oil is hot, add cumin seeds and allow them to sizzle and crackle for about 30 seconds until they release their aroma.
Add the chopped ginger and slit green chili to the pan, sauté for 1 minute till the raw aroma of ginger fades away.
Stir in the diced turnips and mix to coat them well with the cumin and ginger mixture.
Add turmeric powder, red chili powder, coriander powder, and salt. Stir the spices to coat the turnips evenly.
Pour in the water, cover the pan with a lid, and cook on low heat for about 15 minutes, or until the turnips become tender.
Remove the lid, increase the heat to medium, and allow the excess water to evaporate, stirring occasionally.
Sprinkle the garam masala over the cooked turnips and mix well. Cook for another 2-3 minutes ensuring the turnips are well-roasted.
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve the low-carb turnip sabzi hot as a side dish with a low-carb roti or on its own for a nutritious meal.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2586 mg | 112% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 19.1 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1107 mg | 24% | |
*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.
