Low Carb Aloo Beans Ki Subji
Savor the classic flavors of Indian cuisine with a modern twist in this Low Carb Aloo Beans Ki Subji! This wholesome dish swaps traditional potatoes for nutrient-rich radishes, making it a perfect keto-friendly alternative without sacrificing flavor. Tender green beans and radish cubes are cooked to perfection with a medley of aromatic spices like cumin, turmeric, and garam masala, creating a vibrant, spiced vegetable medley. Lightly sautéed in mustard or olive oil and finished with a sprinkle of fresh coriander, this low-carb side dish is packed with bold flavors and healthful ingredients. Perfect for pairing with low-carb flatbreads or cauliflower rice, this satisfying recipe is a delicious way to enjoy a classic, guilt-free Indian comfort food.
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Ingredients
- 250 grams Green beans
- 150 grams Radishes
- 2 tablespoons Mustard oil or olive oil
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Salt
- 2 tablespoons Fresh coriander leaves
- 3 tablespoons Water
Directions
Step 1
Wash the green beans thoroughly. Trim the ends and cut beans into approximately 1-inch pieces.
Step 2
Wash radishes and peel them. Cut radishes into cubes, similar in size to how you would cut potatoes.
Step 3
Heat oil in a pan over medium heat. Once hot, add cumin seeds and let them splutter for a few seconds.
Step 4
Add a pinch of asafoetida (hing) to the pan and stir briefly.
Step 5
Add the cubed radishes, and stir them in the pan for about 3-4 minutes.
Step 6
Add the green beans to the pan and stir well to combine with the radishes.
Step 7
Add turmeric powder, red chili powder, coriander powder, and salt to the pan. Stir well so that all vegetables are coated with the spices.
Step 8
Add about 3 tablespoons of water to the pan and cover it with a lid. Reduce the heat to low and let the vegetables cook for about 15-20 minutes, stirring occasionally. Ensure the vegetables are tender but still slightly crispy.
Step 9
Remove the lid and increase the heat to medium. Add garam masala and cook for another 2-3 minutes, allowing excess moisture to evaporate.
Step 10
Turn off the heat and garnish the subji with freshly chopped coriander leaves.
Step 11
Serve the low-carb aloo beans ki subji hot as a side dish with your choice of low-carb bread or keto-friendly rice alternative.
Nutrition Facts
| Serving size | (487.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 404.1 |
| Total Fat 29.4g | 0% |
| Saturated Fat 3.5g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 0mg | 0% |
| Sodium 2976.7mg | 0% |
| Total Carbohydrate 34.9g | 0% |
| Dietary Fiber 11.3g | 0% |
| Total Sugars 18.3g | |
| Protein 6.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 190.7mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 1005.2mg | 0% |
Source of Calories