Low Carb Aloo Gobi Sabji
Savor the comforting flavors of traditional Indian cuisine with a healthy twist in this *Low Carb Aloo Gobi Sabji*. Perfect for those following a low-carb lifestyle, this recipe swaps out potatoes with nutrient-packed turnips while keeping the classic combination of tender cauliflower and aromatic spices intact. Cooked in fragrant coconut oil, the dish features a symphony of warming flavors from cumin seeds, turmeric, garam masala, and a touch of green chili for heat. The sautéed onions, garlic, and tomatoes create a rich, flavorful base, while fresh cilantro and a splash of zesty lemon juice add a finishing burst of brightness. Ready in just 40 minutes, this easy-to-make, one-pan recipe is ideal for busy weeknights and can be paired with low-carb flatbreads or a crisp salad for a wholesome, satisfying meal. Whether you're a fan of Indian cuisine or looking for a new way to enjoy veggies, this keto-friendly aloo gobi is sure to impress!
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Recipe Information
Ingredients
- 300 grams cauliflower
- 200 grams turnip
- 2 tablespoons coconut oil
- 1 medium, finely chopped onion
- 1 medium, diced tomato
- 3 cloves, minced garlic
- 1 inch piece, grated ginger
- 1 finely chopped green chili
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons, chopped cilantro
- 1 tablespoon lemon juice
Instructions
Wash the cauliflower and cut it into small florets.
Peel and cut the turnip into small cubes similar in size to the cauliflower florets.
Heat coconut oil in a large pan over medium heat.
Add cumin seeds and sauté until they begin to splutter.
Add finely chopped onion and sauté until it becomes translucent.
Stir in minced garlic, grated ginger, and chopped green chili. Cook for another minute.
Add diced tomatoes and cook until they soften and blend well with the onion mixture.
Sprinkle turmeric powder and coriander powder into the pan, stirring well to coat the veggies evenly.
Add the cauliflower florets and turnip cubes, stirring to mix with the spices.
Cover and cook on a low flame for 10-12 minutes or until the vegetables are tender, stirring occasionally to prevent sticking.
Once the vegetables are cooked, add garam masala and salt, mixing well.
Turn off the heat and sprinkle freshly chopped cilantro and lemon juice over the sabji.
Serve hot with your choice of low-carb flatbreads or a side of salad.
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4154 mg | 181% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 32.4 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2193 mg | 47% | |
*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.
