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How to make restaurant style keto cauliflower curry-Gobi Masala

keto cauliflower

This keto cauliflower curry will bring restaurant style food to your kitchen!

Cooking Method:
Cuisine:
Courses:
Servings: 5
Description

This keto cauliflower curry tastes like restaurant style Gobi masala!

(Net carbs per serving: 3.3g)

Ingredients
  • 900 g Cauliflower (1 medium cauliflower)
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Cumin seeds
  • 1/2 inch Ginger (crushed)
  • 3 clove Garlic (crushed)
  • 1 Onion (small)
  • 1 Tomato (small)
  • 2 tbsp Yogurt (plain, unsweetened)
  • 2 tsp Coriander powder
  • 1/4 tsp Hing or Asafoetida powder
  • 1/2 tsp Cumin powder
  • 2 tsp Kashmiri red chilli powder
  • 5 Green chillies (slit)
  • 1 tsp Garam masala powder
  • 1 tbsp Kasuri Methi (or dried fenugreek leaves)
  • 1 tbsp Coriander leaves (finely chopped)
  • 1 tbsp Ghee
  • 3 tbsp Oil (I use avocado oil)
Instructions
    Prep
  1. 1

    Cut a medium sized cauliflower (5-6 inches in diameter) into medium sized florets

  2. 2

    Make fresh ginger garlic paste by crushing a 1/2 inch ginger and 3 cloves of garlic

  3. 3

    To 2 tbsp. of plain unsweetened yogurt, add hing, cumin powder, coriander powder and kashmiri red chilli powder. Beat the yogurt until smooth and set aside

    4. Making the curry
  4. 4

    Set a pan on medium heat and add 3 tbsp. of oil (I use avocado oil)

  5. 5

    Add turmeric powder

  6. 6

    Add the florets, some salt (to taste) and mix well

  7. 7

    Place a lid on and let the florets cook till 70% done (should take 3 min or so)

  8. 8

    Turn up the heat and stir fry the florets for 8-10 min until they brown well

  9. 9

    Set the florets aside in another bowl

  10. 10

    Turn down the heat to medium and to the same pan add 1 tsp. of oil and 1 tbsp. of ghee

  11. 11

    Add cumin seeds and a cinnamon stick

  12. 12

    Add chopped onion and fresh ginger garlic paste

  13. 13

    Stir fry till the onions turns translucent (~1 min)

  14. 14

    Add chopped tomatoes and sprinkle some salt (so the tomatoes cook faster)

  15. 15

    Place the lid on for 1 minute so the tomatoes turn mushy

  16. 16

    Press down with your spatula until the tomatoes turn pasty and add green chillies (slit) to taste

  17. 17

    Add the yogurt masala mix (you can also rinse out the bowl with some water and add it in)

  18. 18

    Stir fry the gravy till most of the water evaporates and it starts to ooze out oil (~2 min)

  19. 19

    Add 1/2 cup of water, place the lid on and let the gravy simmer for 1 min

  20. 20

    Add garam masala powder and kasuri methi leaves (crushed in between your palms)

  21. 21

    Add the cauliflower florets in and coat well with the gravy

  22. 22

    Add salt (to taste) and black pepper powder

  23. 23

    Add some fresh lime juice

  24. 24

    Stir fry the florets till most of the gravy evaporates

  25. 25

    Garnish with coriander leaves and done!

Nutrition Facts per serving (from MyFitness Pal)

Servings 5

Amount Per Serving
Calories 160kcal
% Daily Value *
Total Fat 11.4g18%
Saturated Fat 2.8g14%
Cholesterol 7.2mg3%
Sodium 282.8mg12%
Potassium 201.1mg6%
Total Carbohydrate 6.1g3%
Dietary Fiber 2.8g12%
Sugars 2.9g
Protein 2.5g5%
Net Carbohydrates 3.3g

* No Added Sugars. The sodium content may vary based on the amount of salt added in the recipe. Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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