Low Carb Aloo Posto
Discover the perfect low-carb twist on a Bengali classic with this flavorful Low Carb Aloo Posto! Instead of potatoes, this recipe swaps in tender cauliflower florets that soak up the creamy richness of a freshly ground poppy seed (posto) paste. Infused with aromatic nigella seeds, a touch of turmeric, and the subtle heat of green chilies, this dish delivers all the comforting, nutty flavors of the traditional Aloo Posto but with a lighter and guilt-free twist. Cooked to perfection in mustard oil and finished with a flourish of fresh coriander, this low-carb version is perfect for those who love Bengali cuisine but want a healthier option. Serve it as a standout side with steamed rice or your favorite low-carb alternative for a truly satisfying and nutritious meal!
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Recipe Information
Ingredients
- 400 grams Cauliflower
- 50 grams Poppy seeds
- 0.5 teaspoons Turmeric powder
- 2 whole Green chili
- 2 tablespoons Mustard oil
- 0.75 teaspoons Salt
- 120 milliliters Water
- 0.5 teaspoons Nigella seeds (kalonji)
- 2 tablespoons Coriander leaves
Instructions
Start by cutting the cauliflower into small, bite-sized florets and rinse them under cold water. Drain and set aside.
Soak the poppy seeds in half a cup (about 120 ml) of warm water for 15 minutes to soften them. This helps in grinding them smoothly.
After soaking, drain excess water and blend the poppy seeds to a fine paste using a little water if needed. The paste should be smooth and creamy.
Heat the mustard oil in a pan over medium heat. Once the oil reaches a shimmer and slightly smoky, add the nigella seeds and sauté for a few seconds until aromatic.
Add the green chilies to the pan and sauté for a minute, making sure it bursts gently in the oil to release its flavors.
Introduce the cauliflower florets into the pan and stir well to coat them with the oil and spices. Sauté for 3-4 minutes until they start to turn golden brown.
Lower the heat and add the turmeric powder and salt to the pan. Mix everything thoroughly.
Pour in the poppy seeds paste and gently stir to combine it with the cauliflower. Add a splash of water if necessary to maintain moisture in the pan.
Cover the pan and let the mixture cook on low heat for about 10 minutes, stirring occasionally, until the cauliflower is tender and infused with the poppy seed flavor.
Once the cauliflower is cooked through, uncover the pan and increase the heat to allow any excess moisture to evaporate, making the posto slightly dry.
Garnish with freshly chopped coriander leaves, giving it a fresh burst of flavor. Serve hot with steamed rice or low-carb sides for a complete meal.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2404 mg | 105% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 11.3 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 843 mg | 65% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1815 mg | 39% | |
*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.
