Low Carb Cauliflower Subji
Embrace bold flavors with this Low Carb Cauliflower Subji, a vibrant and healthy twist on a classic Indian-style vegetable stir-fry. Perfect for keto diets or simply cutting carbs, this dish combines tender cauliflower florets with fragrant spices like cumin, turmeric, and garam masala to create a flavorful and aromatic experience. Sautéed in ghee or olive oil, and enhanced with ginger-garlic paste, onions, and green chilies, the subji offers the right balance of heat and comfort. Ready in just 35 minutes, this simple recipe is ideal as a spiced side dish or a satisfying vegetarian main course, garnished with fresh coriander for an extra burst of freshness. Whether you're meal-prepping or cooking up a quick dinner, this versatile, low-carb cauliflower dish is sure to become a weekly staple.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Ghee or Olive Oil
- 1 teaspoon Cumin Seeds
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 0.5 teaspoon Garam Masala
- 1 teaspoon Salt
- 2 tablespoons, chopped Fresh Coriander Leaves
- 2 small, chopped Green Chilies
- 1 medium, finely chopped Onion
- 1 teaspoon Ginger-Garlic Paste
Instructions
Begin by washing the medium head of cauliflower thoroughly. Cut it into small florets and set aside.
Heat 2 tablespoons of ghee or olive oil in a large pan over medium heat.
Add 1 teaspoon of cumin seeds to the pan. Stir and let them sizzle for about 30 seconds until fragrant.
Add 1 medium finely chopped onion to the pan. Sauté for 3-5 minutes until the onions become golden brown.
Stir in 1 teaspoon of ginger-garlic paste and cook for another minute until the raw aroma disappears.
Add the chopped florets of cauliflower to the pan, and stir well to coat with the onion and spice mixture.
Sprinkle 0.5 teaspoon of turmeric powder, 0.5 teaspoon of red chili powder, 1 teaspoon of coriander powder, and 1 teaspoon of salt over the cauliflower.
Mix thoroughly to ensure the cauliflower is well coated with spices.
Cover the pan with a lid and allow the cauliflower to cook for about 10-12 minutes over medium-low heat, stirring occasionally, until the cauliflower becomes tender. Add 2 small chopped green chilies for a spicy kick.
Remove the lid, sprinkle 0.5 teaspoon of garam masala over the dish, and stir well.
Garnish with 2 tablespoons of chopped fresh coriander leaves.
Serve hot as a side dish or enjoy it by itself as a low-carb main course.
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 3066 mg | 133% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 17.4 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1898 mg | 40% | |
*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.
