Dairy-Free Aloo Gobi Sabzi
Discover the vibrant flavors of this **Dairy-Free Aloo Gobi Sabzi**, a wholesome and aromatic Indian side dish that's perfect for any meal! This vegan-friendly recipe features tender potatoes and cauliflower simmered in a richly spiced tomato-onion base, infused with cumin, turmeric, coriander, and garam masala for a symphony of bold, earthy flavors. With a quick prep time and just 40 minutes to cook, this one-pot dish is not only easy to prepare but also incredibly satisfying. Garnished with fresh cilantro, it’s perfect as a side dish or even a light main course when paired with fluffy basmati rice or warm naan bread. Whether you’re seeking a dairy-free alternative, exploring plant-based options, or simply craving authentic Indian flavors, this recipe is sure to impress your taste buds and become a family favorite!
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Recipe Information
Ingredients
- 3 medium potatoes
- 1 medium head cauliflower
- 3 tablespoons oil
- 1 large onion
- 1 inch piece ginger
- 3 cloves garlic
- 2 medium tomato
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 0.5 cup water
- 2 tablespoons cilantro
Instructions
Peel and dice the potatoes into 1-inch cubes. Cut the cauliflower into medium florets, and wash both the vegetables thoroughly. Set them aside.
Finely chop the onion, garlic, and ginger. Dice the tomatoes into small pieces.
Heat oil in a large, deep pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onion and sauté for 5 minutes until they turn golden brown.
Add ginger and garlic, and sauté for another minute until the raw smell disappears.
Stir in the turmeric powder, coriander powder, red chili powder, and salt. Mix well to blend the spices with the onion mixture.
Add the diced tomatoes and cook for 5 minutes until they soften and integrate into the spice mixture.
Add the potatoes and cauliflower to the pan and stir well to coat them with the spice mixture.
Pour in the water, cover the pan with a lid, and let it cook on low heat for 25-30 minutes, stirring occasionally, until the potatoes and cauliflower are tender.
Sprinkle garam masala over the top and mix well. Cook for another 2-3 minutes to let the flavors meld together.
Garnish with chopped cilantro and serve hot.
Nutrition Facts
Calories |
1286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5480 mg | 238% | |
| Total Carbohydrate | 202.3 g | 74% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 46.1 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 5627 mg | 120% | |
*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.
