Low Carb Aloo Sabji
Indulge in the hearty, flavorful goodness of Low Carb Aloo Sabji, a creative twist on the classic Indian potato curry, perfect for keto and low-carb lifestyles. This recipe swaps traditional potatoes with nutrient-rich radishes, delivering the same satisfying texture with a fraction of the carbs. Sautéed in fragrant olive oil with spices like cumin, turmeric, and coriander, and infused with the zest of fresh ginger, garlic, and green chili, this dish bursts with bold flavors. Simmered alongside juicy tomatoes and topped with a sprinkle of vibrant coriander leaves, this easy-to-make sabji is ready in just 35 minutes and pairs beautifully with cauliflower rice or keto-friendly flatbreads. Whether you're following a low-carb diet or just looking for a healthier comfort food option, this Low Carb Aloo Sabji is a must-try for your meal plan!
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Recipe Information
Ingredients
- 500 grams Radishes
- 2 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 whole Green chili
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 medium, chopped Tomato
- 2 tablespoons Fresh coriander leaves
- 1 inch piece, grated Ginger
- 2 minced Garlic cloves
- 100 ml Water
Instructions
Wash the radishes thoroughly and cut them into small cubes, about the size of diced potatoes.
Heat olive oil in a non-stick pan over medium heat.
Add cumin seeds and mustard seeds, and allow them to splutter.
Add the minced garlic, grated ginger, and chopped green chili to the pan. Saute for a minute until the garlic is fragrant and just golden.
Add the chopped tomatoes to the pan and stir well. Cook until the tomatoes become soft and mushy.
Stir in the turmeric powder, coriander powder, and red chili powder. Cook for another minute to let the spices bloom.
Add the cubed radishes to the pan, and sprinkle them with salt. Mix everything well to coat the radishes with the spices.
Pour in 100 ml of water to the pan. Cover and cook for about 15-20 minutes, stirring occasionally, until the radishes are tender and have absorbed the flavors.
Once the radishes are cooked, remove the lid and let any excess water evaporate if needed.
Garnish with freshly chopped coriander leaves before serving.
Serve hot, as a side dish with your favorite low-carb meal.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8440 mg | 367% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 43.5 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1476 mg | 31% | |
*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.
