Keto Aalu Sabji

Experience the wholesome, low-carb twist on a traditional favorite with Keto Aalu Sabji! This vibrant, keto-friendly dish swaps out potatoes for tender cauliflower florets, perfectly roasted and infused with aromatic Indian spices like cumin, mustard seeds, and turmeric. Cooked in rich, buttery ghee and layered with flavors from fresh ginger, tomato, and a hint of green chili, this recipe offers a delightful balance of heat and tang, thanks to a final drizzle of zesty lemon juice. Quick to prepare in just 30 minutes, this gluten-free and vegetarian dish is ideal as a side or a satisfying standalone meal. Garnished with fresh cilantro, Keto Aalu Sabji is the perfect guilt-free indulgence for those following a low-carb lifestyle.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 g Cauliflower florets
• 2 tablespoons Ghee
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Mustard seeds
• 0.25 teaspoon Asafoetida (hing)
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 1 medium Green chili, chopped
• 1 teaspoon Ginger, grated
• 1 medium Tomato, chopped
• 1 teaspoon Salt
• 2 tablespoons Cilantro, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Begin by washing 400g of cauliflower florets thoroughly and allowing them to drain.

Step 2

In a large pan, heat 2 tablespoons of ghee over medium heat.

Step 3

Once the ghee is hot, add 1 teaspoon of cumin seeds and 0.5 teaspoon of mustard seeds. Wait until they start to crackle and pop.

Step 4

Sprinkle 0.25 teaspoon of asafoetida (hing) into the pan followed by 0.5 teaspoon of turmeric powder and sauté briefly for a few seconds.

Step 5

Add 1 medium chopped green chili and 1 teaspoon of grated ginger into the pan; fry them for another minute until aromatic.

Step 6

Introduce 1 medium chopped tomato to the pan. Cook until the tomatoes are soft and start releasing oil along the edges.

Step 7

Add 0.5 teaspoon of red chili powder and 1 teaspoon of coriander powder. Mix well and cook the spices until they are well blended with the tomatoes.

Step 8

Toss the drained cauliflower florets into the spice mixture. Stir well to ensure the florets are completely coated with the spices.

Step 9

Season with 1 teaspoon of salt and mix thoroughly. Cover the pan with a lid and allow the cauliflower to cook over low heat for about 10-15 minutes, stirring occasionally.

Step 10

Once the cauliflower is tender, turn off the heat and garnish the sabji with 2 tablespoons of chopped fresh cilantro.

Step 11

Finally, drizzle 1 tablespoon of lemon juice over the top before serving. This adds a fresh zing to the dish.

Step 12

Serve hot as a side or enjoy it as a standalone meal.

Nutrition Facts

Serving size	(609.7g)

Amount per serving	% Daily Value*
Calories	431.6

Total Fat 30.7g	0%
Saturated Fat 18.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 80mg	0%
Sodium 2501.2mg	0%
Total Carbohydrate 33.3g	0%
Dietary Fiber 12.4g	0%
Total Sugars 12.9g
Protein 10.7g	0%

Vitamin D 0IU	0%
Calcium 159.6mg	0%
Iron 6.1mg	0%
Potassium 1737.1mg	0%

*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.

Source of Calories

Fat: 61.1%

Protein: 9.5%

Carbs: 29.4%