Low Carb Potato Masala
Indulge in a flavorful twist on a classic Indian favorite with this Low Carb Potato Masala! This creative recipe swaps carb-heavy potatoes for turnips, delivering all the delicious spice and warmth of traditional potato masala with a healthier, keto-friendly spin. Sautéed in fragrant coconut oil and infused with the bold flavors of mustard seeds, cumin, turmeric, and curry leaves, the dish is rounded out by the zesty addition of lemon juice and a garnish of fresh coriander. Perfect as a side dish or a standalone meal, this quick and easy recipe comes together in just 40 minutes, making it a great choice for weeknight dinners or meal prep. Whether you’re following a low-carb lifestyle or simply looking for a lighter option, this Low Carb Potato Masala is sure to bring vibrant spice to your plate without compromising on comfort.
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Recipe Information
Ingredients
- 500 grams Turnips
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 2 pieces Green chilies, finely chopped
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 10 leaves Curry leaves
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves, chopped
- 1 tablespoon Lemon juice
Instructions
Peel the turnips and chop them into small cubes, approximately 1 cm in size, to ensure even cooking.
Heat the coconut oil in a large non-stick pan over medium heat.
Add the mustard seeds and cumin seeds, allowing them to sizzle and pop for about 30 seconds.
Add the finely chopped onion, green chilies, and grated ginger. Sauté for about 3-4 minutes until the onion becomes translucent.
Stir in the turmeric powder, red chili powder, and curry leaves. Mix well.
Add the chopped turnips to the pan and mix to coat them evenly with the spices.
Add salt and approximately 1/4 cup of water to the pan. Cover the pan with a lid and let the turnips cook for about 15 to 20 minutes. Stir occasionally and check for doneness by piercing a piece of turnip with a fork; it should be tender.
Once the turnips are cooked, uncover the pan and increase the heat to medium-high to allow any remaining liquid to evaporate for about 2-3 minutes.
Turn off the heat and stir in the lemon juice.
Garnish with freshly chopped coriander leaves before serving.
Serve hot as a side dish with your choice of low-carb bread or as a main accompanied by a salad.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2712 mg | 118% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 25.8 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1428 mg | 30% | |
*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.
