Paleo Masala Bhat
Embrace the bold, aromatic flavors of Indian cuisine with this nourishing Paleo Masala Bhat, a grain-free twist on the traditional comfort food. This vibrant one-pan dish replaces rice with cauliflower rice, making it an excellent low-carb, gluten-free, and paleo-friendly option. Infused with an irresistible blend of spices like turmeric, garam masala, and red chili powder, and loaded with colorful mixed vegetables, it’s a wholesome medley of taste and texture. Cooked in nutrient-rich coconut oil and finished with fresh cilantro, each bite bursts with warmth and fragrance. Perfect as a satisfying main course or a spiced-up side dish, this recipe delivers all the hearty essence of Masala Bhat without compromising on dietary preferences. Ideal for those seeking healthy Indian recipes or paleo Indian food alternatives, this quick and easy dinner idea will leave your taste buds delighted.
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Recipe Information
Ingredients
- 1 large head cauliflower
- 2 tablespoons coconut oil
- 1 medium, chopped onion
- 3 cloves, minced garlic
- 1 inch piece, grated ginger
- 1 chopped green chili
- 2 medium, chopped tomato
- 2 cups, chopped mixed vegetables (carrots, peas, bell peppers)
- 1 cup water
- 8 leaves curry leaves
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 0.5 cup, chopped fresh cilantro
- 1 teaspoon (or to taste) salt
Instructions
First, prepare the cauliflower rice by removing the green leaves and cutting the cauliflower into florets.
In a food processor, pulse the florets until they resemble the size and texture of rice. Set aside.
Heat the coconut oil in a large pan over medium heat. Add cumin seeds and allow them to splutter.
Add the chopped onion and sauté until it becomes translucent.
Stir in the garlic, ginger, and green chili. Sauté for another minute until fragrant.
Add the curry leaves and chopped tomatoes and cook until the tomatoes are soft and pulpy.
Add the mixed vegetables to the pan, stirring well to combine.
Sprinkle the turmeric powder, coriander powder, red chili powder, and salt. Mix thoroughly to coat the vegetables with the spices.
Pour in the water and cover the pan with a lid. Let the vegetables cook until they are tender, about 8-10 minutes.
Once the vegetables are cooked, add the cauliflower rice and mix well with the vegetables.
Sprinkle the garam masala over the mixture and continue to cook, stirring frequently, for another 5 minutes or until the cauliflower rice is heated through and coated with spices.
Remove from heat and garnish with fresh cilantro before serving.
Serve hot as a main or side dish, enjoying this grain-free take on a classic Indian cuisine favorite.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 906 mg | 39% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 12.3 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1279 mg | 27% | |
*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.
