Paleo Amritsari Channa
Discover the rich, bold flavors of **Paleo Amritsari Channa**, a delightful and healthy twist on the traditional Indian classic. In this paleo-friendly adaptation, tender cauliflower florets take the place of chickpeas, simmered to perfection in a spiced tomato-based curry infused with cumin, coriander, ginger, and garam masala. This dish is not only gluten-free and vegan but also paleo-compliant, making it a perfect option for those with dietary preferences who still crave the authentic taste of Amritsari cuisine. With its aromatic blend of spices and a pop of freshness from a lemon juice finish and coriander garnish, this low-carb recipe is a satisfying, guilt-free indulgence. Serve it hot as a stand-alone entrée or pair it with a side of cauliflower rice or salad for a wholesome meal!
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Recipe Information
Ingredients
- 500 grams Cauliflower florets
- 2 tablespoons Coconut oil
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 1 inch piece, grated Ginger
- 1 cup Tomato puree
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 1 cup Water
- 1 tablespoon Lemon juice
- 2 tablespoons, chopped Fresh coriander leaves
Instructions
Heat the coconut oil in a large pan over medium heat.
Add the cumin seeds and sauté for about 30 seconds until they begin to crackle.
Add the chopped onion and cook, stirring occasionally, until the onions become golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the tomato puree and cook for 5 minutes, stirring occasionally, until it thickens and deepens in color.
Mix in the coriander powder, turmeric powder, red chili powder, and salt. Stir well to combine.
Add the cauliflower florets to the pan and mix well to coat them evenly with the spice mixture.
Pour in the water, bring to a boil, and then reduce the heat to a simmer.
Cover the pan and let it cook for 20-25 minutes, until the cauliflower is tender and the sauce has thickened.
Stir in the garam masala and lemon juice, mixing well to incorporate all the flavors.
Garnish the Paleo Amritsari Channa with chopped fresh coriander leaves before serving.
Serve hot and enjoy this flavorful and healthy Paleo adaptation of a classic dish.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2600 mg | 113% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 30.4 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3143 mg | 67% | |
*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.
