Paleo Classic Potato Subji

Reimagine the comforting flavors of a classic potato curry with this delicious Paleo Classic Potato Subji, where tender cauliflower takes center stage as a low-carb, grain-free alternative. This vibrant dish is infused with the warmth of mustard and cumin seeds, the aromatic goodness of garlic and ginger, and a medley of flavorful spices like turmeric and coriander. Sautéed with tomatoes, green bell pepper, and a touch of chili heat, this vegetable-packed recipe is cooked to perfection in coconut oil and finished with a sprinkle of fresh cilantro for a burst of freshness. Ready in just 40 minutes, this paleo-friendly, gluten-free, and vegan subji is perfect as a wholesome side dish or a satisfying main course for your clean-eating lifestyle.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 2 tablespoons Coconut oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 1 medium, chopped Onion
• 2 minced Garlic cloves
• 1 inch piece, grated Ginger
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 1 medium, chopped Tomato
• 1 small, chopped Green bell pepper
• 1 teaspoon Salt
• 2 tablespoons, chopped Fresh cilantro leaves

Directions

Step 1

Start by cutting the cauliflower into small florets, wash them thoroughly, and set aside.

Step 2

In a large skillet or pan, heat the coconut oil over medium heat.

Step 3

Once the oil is hot, add the mustard seeds and cumin seeds. Allow them to sizzle until they start to pop.

Step 4

Add the chopped onion and sauté until the onion becomes translucent.

Step 5

Stir in the minced garlic and grated ginger, and sauté for another 2 minutes until fragrant.

Step 6

Add the turmeric powder, coriander powder, and red chili powder, stirring well to coat the onions in the spices.

Step 7

Toss in the chopped tomato and cook until it softens and releases its juices, about 3-4 minutes.

Step 8

Add the cauliflower florets and green bell pepper to the pan and mix well to ensure even coating with the spice mixture.

Step 9

Season with salt, cover the pan, and allow it to cook for about 12-15 minutes, stirring occasionally, until the cauliflower is tender but not mushy.

Step 10

Once cooked, remove from heat and garnish the subji with fresh cilantro leaves before serving.

Step 11

Serve this Paleo Classic Potato Subji hot as a side dish or main course with your choice of Paleo-friendly sides.

Nutrition Facts

Serving size	(897.4g)

Amount per serving	% Daily Value*
Calories	562.5

Total Fat 32.4g	0%
Saturated Fat 24.0g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 4244.7mg	0%
Total Carbohydrate 63.1g	0%
Dietary Fiber 17.0g	0%
Total Sugars 28.8g
Protein 15.8g	0%

Vitamin D 0IU	0%
Calcium 240.4mg	0%
Iron 7.4mg	0%
Potassium 2299.1mg	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: 48.0%

Protein: 10.4%

Carbs: 41.6%