Aloo Gobi (Indian Potato and Cauliflower)

Servings: 4

Diet: Vegan, Vegetarian, & Gluten-Free

Per Serving: 300 Calories | 46g Carbs | 6g Sugar | 7g Fiber | 10g Fat (1.5g Sat Fat) | 8g Protein | 500mg Sodium

Ingredients

• 3 tablespoons oil, divided
• 1 small head of cauliflower, cut into small florets
• 2 medium potatoes, cubed
• 1 medium red onion, diced
• 1 garlic clove, minced
• 1 tablespoon ginger, minced
• 2 medium tomatoes, diced or 1 (14.5 ounce) can of tomatoes, no salt added
• ½ teaspoon of each spice: turmeric powder, red chili powder, coriander, cumin, garam masala
• ¾ teaspoon salt
• Optional: 2 tablespoons cilantro, chopped

Instructions

1. Heat half the oil in a medium pan on medium heat. Add cauliflower and potatoes and stir until lightly browned, about 10 minutes. Remove vegetables from pan.
2. To the same pan, add remaining oil on medium heat. Add red onion and cook until soft, about 5-7 minutes. Add garlic and ginger, cook for 1 minute. Add tomatoes, cook until broken down, about 5-10 minutes. Add spices until well combined, about 1 more minute.
3. Add cauliflower and potatoes back to pan, cook uncovered for 10 minutes stirring frequently. Add salt, cover pan, and cook until potatoes are soft, about 10 minutes. If sticking to pan, add 1 tablespoon of water. Top with cilantro. Serve with rice or bread.

Nutrition Boost: For added protein and fiber, add 1 can of low-sodium chickpeas.

Try This! If you do not have all of the listed spices, use what you have available.

Download the Recipe Card

Also available in: