Low-Carb Indian Aloo Matar Stew with Taro Leaves

1.Heat oil in a deep pan or kadhai over medium heat. Add cumin seeds and mustard seeds, and let them splutter.

2.Add the finely chopped onions and sauté until golden brown, about 6-8 minutes, stirring frequently to avoid burning.

3.Add the minced garlic, ginger, and green chilies. Sauté for another 2 minutes until fragrant.

4.Add the chopped tomatoes and cook until they become soft and oil starts to separate from the masala, about 8-10 minutes.

5.Stir in turmeric powder, coriander powder, red chili powder, cumin powder, and salt. Mix well and cook the spices for 2 minutes to release their flavors.

6.Add the diced turnips and chopped taro leaves to the pan. Stir to coat them evenly with the spice mixture.

7.Pour in 1/2 cup water (or more for a soupier stew), cover the pan with a lid, and let it simmer on low heat for 15 minutes, stirring occasionally to prevent sticking.

8.After 15 minutes, add the green peas and garam masala. Mix well and cook uncovered for another 10 minutes or until the turnips are tender and the stew has thickened to your liking.

9.Adjust salt and spice levels if needed. Garnish with freshly chopped coriander leaves before serving.

10.Serve hot as a stew or soup, optionally with cauliflower rice or low-carb flatbreads.