Low Carb Aloo Beans Ki Subji
Discover a delightful twist on traditional Indian comfort food with this "Low Carb Aloo Beans Ki Subji" recipe. Perfect for those seeking a flavorful low-carb alternative, this dish swaps potatoes for nutrient-rich radishes while preserving the hearty essence of the classic aloo beans combination. Green beans and radishes are gently simmered in a medley of aromatic spices, including cumin, turmeric, and garam masala, creating a rich and vibrant flavor profile. A touch of asafoetida enhances the aroma, while fresh coriander offers the perfect finishing touch. Quick to prepare and easy to cook, this recipe is an ideal side dish for keto-friendly meals, whether paired with low-carb breads or cauliflower rice. Packed with wholesome vegetables and bold spices, this low-carb subji promises guilt-free indulgence without compromising on taste.
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Recipe Information
Ingredients
- 250 grams Green beans
- 150 grams Radishes
- 2 tablespoons Mustard oil or olive oil
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Salt
- 2 tablespoons Fresh coriander leaves
- 3 tablespoons Water
Instructions
Wash the green beans thoroughly. Trim the ends and cut beans into approximately 1-inch pieces.
Wash radishes and peel them. Cut radishes into cubes, similar in size to how you would cut potatoes.
Heat oil in a pan over medium heat. Once hot, add cumin seeds and let them splutter for a few seconds.
Add a pinch of asafoetida (hing) to the pan and stir briefly.
Add the cubed radishes, and stir them in the pan for about 3-4 minutes.
Add the green beans to the pan and stir well to combine with the radishes.
Add turmeric powder, red chili powder, coriander powder, and salt to the pan. Stir well so that all vegetables are coated with the spices.
Add about 3 tablespoons of water to the pan and cover it with a lid. Reduce the heat to low and let the vegetables cook for about 15-20 minutes, stirring occasionally. Ensure the vegetables are tender but still slightly crispy.
Remove the lid and increase the heat to medium. Add garam masala and cook for another 2-3 minutes, allowing excess moisture to evaporate.
Turn off the heat and garnish the subji with freshly chopped coriander leaves.
Serve the low-carb aloo beans ki subji hot as a side dish with your choice of low-carb bread or keto-friendly rice alternative.
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2977 mg | 129% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 18.3 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1005 mg | 21% | |
*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.
