Keto Kashmiri Chili Cauliflower Rice Recipe Kit Recipe

About this recipe

Transform your meals with our Keto Kashmiri Chili Cauliflower Rice Recipe Kit, a delicious and low-carb alternative to traditional rice! This kit features freshly grated cauliflower rice, aromatic spices, and vibrant ingredients like green pepper and spring onions, all perfectly balanced with the unique flavor of kala namak (black salt). Quick and easy to prepare, this dish is ideal for keto, low-carb, or gluten-free diets, offering a burst of flavor in every bite. Ready in just 15 minutes, it’s perfect for a healthy lunch, dinner, or side dish. Order now on the AnyFeast website or app and enjoy a flavorful, guilt-free meal! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 500 g Onion
• 1 head Cauliflower
• 200 g Table Salt
• 25 g Ginger Garlic Paste
• 50g Everest Garam Masala
• 100 g Jeera
• 20 g Turmeric Powder
• Pcs Everest Hing 10 Gm
• 500 Ml Champion Oil

Instructions

1. 1. Gather all ingredients: 1 medium cauliflower (grated into rice-like pieces), 1 medium onion (finely chopped), 2 medium tomatoes (pureed), 1 green chili (finely chopped), 1 tsp ginger-garlic paste, 1 tsp Kashmiri chili powder, 1/2 tsp turmeric powder, 1/2 tsp garam masala, 1/2 tsp cumin seeds, 1/4 tsp asafoetida (hing), 2 tbsp cooking oil, salt to taste, and fresh coriander leaves for garnish.
2. 2. Wash the cauliflower thoroughly and pat it dry. Grate it using a grater or pulse in a food processor until it resembles rice grains. Set aside.
3. 3. Heat 2 tbsp of cooking oil in a large pan or kadhai over medium heat.
4. 4. Add 1/2 tsp cumin seeds and let them splutter. Then, add 1/4 tsp asafoetida (hing) and sauté for a few seconds.
5. 5. Add the finely chopped onion and green chili to the pan. Sauté until the onions turn golden brown.
6. 6. Add 1 tsp ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.
7. 7. Lower the heat and add 1 tsp Kashmiri chili powder and 1/2 tsp turmeric powder. Mix well to combine with the onions.
8. 8. Add the tomato puree to the pan and cook until the oil separates from the mixture, stirring occasionally.
9. 9. Add the grated cauliflower rice to the pan and mix well to coat it evenly with the spice mixture.
10. 10. Cover the pan with a lid and cook on low heat for 5-7 minutes, stirring occasionally to prevent sticking.
11. 11. Remove the lid, add 1/2 tsp garam masala, and mix well. Cook for another 2-3 minutes uncovered.
12. 12. Taste and adjust salt as needed. Turn off the heat.
13. 13. Garnish with freshly chopped coriander leaves.
14. 14. Serve hot as a side dish or a main course. Enjoy your Keto Kashmiri Chili Cauliflower Rice!