Low Carb Classic Potato Subji

Discover the perfect guilt-free twist on a beloved Indian dish with this Low Carb Classic Potato Subji. In this recipe, cauliflower takes center stage as a creative substitute for potatoes, lending a light and wholesome touch to this flavorful subji. Infused with aromatic spices like cumin, mustard seeds, turmeric, and red chili powder, this dish is packed with bold, authentic flavors while remaining low in carbs. Fresh ginger, garlic, and green chili add a zesty kick, complemented by the sweetness of sautéed onions and tomatoes. A finishing touch of lemon juice and freshly chopped cilantro brightens this comforting, one-pan meal. Ready in just 35 minutes, this healthy spin on a traditional potato recipe is perfect as a low-carb main dish or a side to accompany naan, roti, or a simple green salad.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 2 tablespoons Coconut oil
• 1 teaspoon Cumin seeds
• 1 teaspoon Mustard seeds
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 1 inch piece, finely grated Fresh ginger
• 2 cloves, minced Garlic
• 1 small, chopped Green chili
• 1 medium, finely chopped Onion
• 1 medium, chopped Tomato
• 0.5 cup, chopped Cilantro
• 1 tablespoon Lemon juice

Directions

Step 1

Break the cauliflower into florets and rinse thoroughly under cold water. Using a food processor, pulse the cauliflower florets until they resemble the texture of small grains or couscous. Set aside.

Step 2

In a large skillet, heat coconut oil over medium heat. Add cumin seeds and mustard seeds to the oil. Once they start spluttering, reduce the heat slightly.

Step 3

Add the finely chopped onion to the skillet and sauté until it becomes translucent, about 3-4 minutes.

Step 4

Stir in the grated ginger, minced garlic, and chopped green chili, and cook for another minute until fragrant.

Step 5

Add the chopped tomato and cook for 2-3 minutes until soft.

Step 6

Sprinkle in turmeric powder, red chili powder, and salt, mixing well to coat the onions and tomatoes with the spices.

Step 7

Add the processed cauliflower to the skillet. Mix thoroughly, ensuring the cauliflower is coated with the spice mixture.

Step 8

Cover the skillet with a lid, allowing the subji to cook on low heat for about 10 minutes, stirring occasionally. The cauliflower should become tender but not mushy.

Step 9

After cooking, remove the lid and increase the heat to medium, stirring continuously to evaporate any excess liquid. Cook for another 3-4 minutes.

Step 10

Turn off the heat and stir in the lemon juice and chopped cilantro.

Step 11

Serve the low carb classic potato subji hot, garnished with extra cilantro if desired. Enjoy with your choice of low-carb bread or as a side dish.

Nutrition Facts

Serving size	(815.7g)

Amount per serving	% Daily Value*
Calories	544.0

Total Fat 31.8g	0%
Saturated Fat 24.0g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 4239.0mg	0%
Total Carbohydrate 59.6g	0%
Dietary Fiber 15.1g	0%
Total Sugars 27.7g
Protein 14.9g	0%

Vitamin D 0IU	0%
Calcium 216.5mg	0%
Iron 6.5mg	0%
Potassium 2150.6mg	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: 49.0%

Protein: 10.2%

Carbs: 40.8%