Low Carb Aloo Palak
Delight in the rich, aromatic flavors of 'Low Carb Aloo Palak,' a satisfying twist on the classic Indian dish! This recipe swaps out traditional potatoes for low-carb turnips, creating a keto-friendly version of the beloved spinach and potato curry. Bursting with bold spices like cumin, turmeric, and garam masala, and layered with the earthy goodness of fresh spinach, this dish is as nourishing as it is delicious. Blanching the spinach ensures a vibrant color and smooth texture, while sautéing with onions, garlic, and ginger builds a deep and irresistible flavor profile. Perfectly suited for those seeking healthy, gluten-free, or low-carb meal options, it pairs beautifully with cauliflower rice or keto-friendly flatbreads. Ready in just 45 minutes, this wholesome dish is as easy to prepare as it is to enjoy!
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Recipe Information
Ingredients
- 500 grams fresh spinach
- 300 grams turnips, peeled and diced
- 2 tablespoons ghee or olive oil
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 1 medium tomato, finely diced
- 1 small green chili, finely chopped
- 3 large garlic cloves, minced
- 1 teaspoon ginger, grated
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1.5 teaspoons salt
- 0.5 teaspoon garam masala
- 100 ml water
Instructions
Rinse the spinach thoroughly under running water and chop it finely. Set aside.
In a large pot, bring water to a boil and blanch the chopped spinach for 2 minutes. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain and set aside.
Heat ghee or olive oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until aromatic.
Add the finely chopped onion and sauté until it turns golden brown.
Add the minced garlic, grated ginger, and chopped green chili. Sauté for another minute until fragrant.
Stir in the turmeric powder, red chili powder, and coriander powder. Mix well to combine.
Add the diced turnips and diced tomato to the pan. Sauté for 5-7 minutes, stirring occasionally, until the turnips begin to soften.
Add the blanched spinach to the pan, along with salt and water. Stir well, cover, and allow to cook for 10 minutes over medium-low heat, stirring occasionally.
Once the turnips are cooked through and the spinach is well incorporated, add the garam masala. Mix well to combine all the flavors.
Adjust salt to taste and cook for another 2 minutes.
Serve hot with your choice of low-carb bread or cauliflower rice.
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 4038 mg | 176% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 19.9 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 685 mg | 53% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1266 mg | 27% | |
*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.
