Paleo Classic Potato Subji
Elevate your vegetable game with this flavorful Paleo Classic Potato Subji—a vibrant reimagining of the traditional potato-based Indian stir-fry using cauliflower as the perfect Paleo-friendly substitute. Infused with warming spices like turmeric, coriander, and cumin, this low-carb, gluten-free dish boasts a colorful medley of cauliflower florets, green bell pepper, and juicy tomatoes expertly sautéed in coconut oil for unmatched depth and richness. Quick and easy to prepare in just 40 minutes, this wholesome recipe is packed with nutrients and aromatic ingredients like garlic, ginger, and fresh cilantro for a crave-worthy burst of flavor. Perfect as a standalone meal or a side dish, this Paleo-friendly delight ensures a guilt-free indulgence that satisfies taste buds and dietary goals alike.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 medium, chopped Onion
- 2 minced Garlic cloves
- 1 inch piece, grated Ginger
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 medium, chopped Tomato
- 1 small, chopped Green bell pepper
- 1 teaspoon Salt
- 2 tablespoons, chopped Fresh cilantro leaves
Instructions
Start by cutting the cauliflower into small florets, wash them thoroughly, and set aside.
In a large skillet or pan, heat the coconut oil over medium heat.
Once the oil is hot, add the mustard seeds and cumin seeds. Allow them to sizzle until they start to pop.
Add the chopped onion and sauté until the onion becomes translucent.
Stir in the minced garlic and grated ginger, and sauté for another 2 minutes until fragrant.
Add the turmeric powder, coriander powder, and red chili powder, stirring well to coat the onions in the spices.
Toss in the chopped tomato and cook until it softens and releases its juices, about 3-4 minutes.
Add the cauliflower florets and green bell pepper to the pan and mix well to ensure even coating with the spice mixture.
Season with salt, cover the pan, and allow it to cook for about 12-15 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
Once cooked, remove from heat and garnish the subji with fresh cilantro leaves before serving.
Serve this Paleo Classic Potato Subji hot as a side dish or main course with your choice of Paleo-friendly sides.
Nutrition Facts
Calories |
153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 10% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 7.5 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 919 mg | 20% | |
*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.
