Low Carb Aloo Posto
Discover the deliciously light and flavorful twist on a Bengali classic with this *Low Carb Aloo Posto*! In this innovative recipe, carb-heavy potatoes are swapped with tender cauliflower florets, making it a perfect choice for those following a low-carb or keto diet. The dish is infused with the earthy richness of nigella seeds, creamy poppy seed paste, and a touch of heat from green chilies—all enhanced by the bold nuttiness of mustard oil. Quick to prepare and irresistibly fragrant, this modern spin on traditional aloo posto pairs beautifully with steamed rice alternatives or can be enjoyed on its own as a wholesome, low-carb entrée. Ideal for weeknight dinners or satisfying your taste for comforting Bengali flavors without guilt!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 400 grams Cauliflower
- 50 grams Poppy seeds
- 0.5 teaspoons Turmeric powder
- 2 whole Green chili
- 2 tablespoons Mustard oil
- 0.75 teaspoons Salt
- 120 milliliters Water
- 0.5 teaspoons Nigella seeds (kalonji)
- 2 tablespoons Coriander leaves
Directions
Step 1
Start by cutting the cauliflower into small, bite-sized florets and rinse them under cold water. Drain and set aside.
Step 2
Soak the poppy seeds in half a cup (about 120 ml) of warm water for 15 minutes to soften them. This helps in grinding them smoothly.
Step 3
After soaking, drain excess water and blend the poppy seeds to a fine paste using a little water if needed. The paste should be smooth and creamy.
Step 4
Heat the mustard oil in a pan over medium heat. Once the oil reaches a shimmer and slightly smoky, add the nigella seeds and sauté for a few seconds until aromatic.
Step 5
Add the green chilies to the pan and sauté for a minute, making sure it bursts gently in the oil to release its flavors.
Step 6
Introduce the cauliflower florets into the pan and stir well to coat them with the oil and spices. Sauté for 3-4 minutes until they start to turn golden brown.
Step 7
Lower the heat and add the turmeric powder and salt to the pan. Mix everything thoroughly.
Step 8
Pour in the poppy seeds paste and gently stir to combine it with the cauliflower. Add a splash of water if necessary to maintain moisture in the pan.
Step 9
Cover the pan and let the mixture cook on low heat for about 10 minutes, stirring occasionally, until the cauliflower is tender and infused with the poppy seed flavor.
Step 10
Once the cauliflower is cooked through, uncover the pan and increase the heat to allow any excess moisture to evaporate, making the posto slightly dry.
Step 11
Garnish with freshly chopped coriander leaves, giving it a fresh burst of flavor. Serve hot with steamed rice or low-carb sides for a complete meal.
Nutrition Facts
| Serving size | (644.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 635.8 |
| Total Fat 50.6g | 0% |
| Saturated Fat 6.1g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 2404.1mg | 0% |
| Total Carbohydrate 39.5g | 0% |
| Dietary Fiber 19.7g | 0% |
| Total Sugars 11.3g | |
| Protein 18.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 843.1mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 1815.0mg | 0% |
Source of Calories