Low Carb Classic Potato Subji
Discover a flavorful twist on tradition with our "Low Carb Classic Potato Subji," a creative spin on the beloved Indian potato curry that swaps starchy potatoes for nutrient-packed cauliflower rice. Perfectly spiced and cooked to tender perfection, this keto-friendly dish brims with aromatic ingredients like cumin, mustard seeds, turmeric, garlic, and fresh ginger, all sautéed in rich coconut oil for an irresistible depth of flavor. Juicy tomatoes and vibrant cilantro add freshness, while a splash of lemon juice ties it all together with a zesty finish. Ready in just 35 minutes, this wholesome, gluten-free recipe is ideal for those seeking a low-carb, diabetic-friendly, or healthy lifestyle option. Serve it as a flavorful standalone dish or pair it with your favorite low-carb bread for a satisfying meal packed with bold, classic Indian flavors!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 inch piece, finely grated Fresh ginger
- 2 cloves, minced Garlic
- 1 small, chopped Green chili
- 1 medium, finely chopped Onion
- 1 medium, chopped Tomato
- 0.5 cup, chopped Cilantro
- 1 tablespoon Lemon juice
Instructions
Break the cauliflower into florets and rinse thoroughly under cold water. Using a food processor, pulse the cauliflower florets until they resemble the texture of small grains or couscous. Set aside.
In a large skillet, heat coconut oil over medium heat. Add cumin seeds and mustard seeds to the oil. Once they start spluttering, reduce the heat slightly.
Add the finely chopped onion to the skillet and sauté until it becomes translucent, about 3-4 minutes.
Stir in the grated ginger, minced garlic, and chopped green chili, and cook for another minute until fragrant.
Add the chopped tomato and cook for 2-3 minutes until soft.
Sprinkle in turmeric powder, red chili powder, and salt, mixing well to coat the onions and tomatoes with the spices.
Add the processed cauliflower to the skillet. Mix thoroughly, ensuring the cauliflower is coated with the spice mixture.
Cover the skillet with a lid, allowing the subji to cook on low heat for about 10 minutes, stirring occasionally. The cauliflower should become tender but not mushy.
After cooking, remove the lid and increase the heat to medium, stirring continuously to evaporate any excess liquid. Cook for another 3-4 minutes.
Turn off the heat and stir in the lemon juice and chopped cilantro.
Serve the low carb classic potato subji hot, garnished with extra cilantro if desired. Enjoy with your choice of low-carb bread or as a side dish.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4239 mg | 184% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 27.7 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2151 mg | 46% | |
*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.
