Low Carb Aloo Matar
Discover a guilt-free twist on a beloved classic with this Low Carb Aloo Matar recipe, perfect for those embracing a healthier lifestyle without sacrificing rich, authentic flavors. By swapping traditional potatoes for tender cauliflower florets, this dish retains its comforting essence while significantly cutting down on carbs. Green peas add a pop of color and natural sweetness, complemented by a fragrant blend of cumin seeds, garam masala, and vibrant tomato puree. Ready in just 45 minutes, this one-pot wonder is ideal for busy weeknights, offering a nourishing balance of spices and textures. Garnished with fresh cilantro, it pairs beautifully with low-carb naan or cauliflower rice for a complete, satisfying meal. Whether you're following a keto diet or simply looking for a lighter version of Aloo Matar, this recipe delivers on taste, health, and convenience.
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Recipe Information
Ingredients
- 1 medium-sized head Cauliflower
- 1 cup Green peas
- 1 large, finely chopped Onion
- 2 medium, pureed Tomatoes
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- to taste Salt
- 2 tablespoons Oil
- 1 cup Water
- 2 tablespoons, chopped Cilantro
Instructions
Rinse the cauliflower thoroughly and cut it into medium-sized florets. Set aside.
Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until they release their aroma.
Add the chopped onions and sauté until they turn golden brown.
Stir in the ginger-garlic paste and cook for another 1-2 minutes until the raw smell dissipates.
Add the pureed tomatoes to the pan and cook for 5-7 minutes, stirring occasionally, until the oil separates from the mixture.
Add turmeric powder, coriander powder, red chili powder, and salt. Mix well to combine the spices with the tomato-onion base.
Add the cauliflower florets and stir to coat them well with the spice mixture.
Pour in the water and bring the mixture to a boil. Reduce the heat to low and cover the pan. Cook for 15-20 minutes until the cauliflower is tender.
Add the green peas and garam masala. Stir well and cook for another 5 minutes.
Check the seasoning and adjust the salt and spices as needed.
Garnish the Aloo Matar with freshly chopped cilantro.
Serve hot with a side of low-carb naan or cauliflower rice, if desired.
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3097 mg | 135% | |
| Total Carbohydrate | 84.1 g | 31% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 33.7 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2888 mg | 61% | |
*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.
