Low Carb Masala Bhat
Elevate your low-carb dining experience with this flavorful and aromatic **Low Carb Masala Bhat**, a healthy twist on a traditional Maharashtrian favorite! Swapping out rice for nutrient-packed cauliflower rice, this dish bursts with the vibrant flavors of cumin, mustard seeds, and garam masala, delivering a delightful punch with every bite. Loaded with tender veggies like green peas and carrots, and garnished with fresh cilantro and crunchy toasted cashews, this gluten-free and keto-friendly recipe is perfect as a light meal or a satisfying side dish. With just 15 minutes of prep and 20 minutes of cook time, it’s an easy, wholesome choice for weeknight dinners or meal prep. Keywords: low carb, cauliflower rice, masala bhat, Indian keto recipes, vegetarian low-carb recipes.
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 2 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 8 leaves Curry leaves
- 1 Medium onion, finely chopped
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 1 Green chili, finely chopped
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 cup Frozen green peas
- 1 medium Carrot, diced
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Toasted cashews, roughly chopped
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower and cut it into florets. Use a food processor to pulse the florets into rice-sized pieces. Alternatively, you can grate the cauliflower using a box grater.
Heat the ghee in a large pan over medium heat. Add the cumin seeds and mustard seeds, and let them sizzle for about 30 seconds.
Add the curry leaves and stir-fry for a few seconds until fragrant.
Add the chopped onion to the pan and sauté until they are translucent and slightly golden, approximately 3-4 minutes.
Add the ginger paste, garlic paste, and green chili, stirring well to combine. Cook for another minute until the raw aroma disappears.
Mix in the turmeric powder, red chili powder, and garam masala, and stir-fry the spices for a few seconds to release their flavors.
Add the diced carrot and green peas, and stir well. Cook for about 3-4 minutes until the vegetables are tender.
Add the cauliflower rice to the pan and mix thoroughly. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is just tender but not mushy.
Season with salt and adjust spices as per taste preferences.
Garnish with fresh cilantro and toasted cashews. Serve hot as a standalone dish or alongside your favorite low-carb curry.
Nutrition Facts
Calories |
830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3988 mg | 173% | |
| Total Carbohydrate | 96.6 g | 35% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 33.5 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3627 mg | 77% | |
*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.
