Dairy-Free Aloo Gobi
Discover the comforting warmth of **Dairy-Free Aloo Gobi**, a vibrant and wholesome Indian-inspired dish that celebrates the perfect pairing of tender cauliflower and hearty potatoes. This recipe is a deliciously vegan and gluten-free take on the classic, brimming with aromatic spices like cumin, turmeric, and coriander, which infuse every bite with rich, complex flavors. With just a handful of fresh ingredients, including onion, garlic, ginger, and tomatoes, this one-pan wonder comes together in under an hour, making it an ideal choice for both busy weeknights and leisurely dinners. Serve it steaming hot, topped with fragrant cilantro, as a satisfying main course or as a flavorful side to complement your favorite Indian dishes. Ideal keywords: Dairy-Free Aloo Gobi, vegan Indian recipes, gluten-free vegetarian dishes, spiced cauliflower and potatoes.
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 3 medium potatoes
- 2 tablespoons vegetable oil
- 1 large yellow onion
- 3 large garlic cloves
- 1 inch piece fresh ginger
- 1 large tomato
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 1 teaspoon salt
- 0.5 cup water
- 0.25 cup fresh cilantro leaves
Instructions
Cut the cauliflower into small florets and peel the potatoes, then cut them into 1-inch cubes.
Finely chop the onion, mince the garlic cloves, and grate the ginger. Dice the tomato.
Heat the vegetable oil in a large pan over medium heat. Once hot, add the cumin seeds and sauté for about 30 seconds until they begin to sizzle.
Add the chopped onion to the pan and cook until golden brown, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the diced tomato, turmeric, ground coriander, ground cumin, chili powder, and salt. Cook for about 3-4 minutes until the tomato starts to break down and the spices are well-blended.
Add the potatoes and cauliflower florets to the pan, stirring them into the spice mixture.
Pour in the water, cover the pan, and reduce the heat to low. Let the mixture simmer for 20-25 minutes or until the potatoes and cauliflower are tender, stirring occasionally to prevent sticking.
If the mixture becomes too dry, add more water by tablespoons until the vegetables are cooked through.
Once the vegetables are cooked to your liking, adjust the seasoning if necessary and stir in chopped fresh cilantro.
Serve hot as a main dish or as a side accompanying other Indian-inspired dishes.
Nutrition Facts
Calories |
1114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4902 mg | 213% | |
| Total Carbohydrate | 195.9 g | 71% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 37.7 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 5556 mg | 118% | |
*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.
