Heart-Healthy Aloo Gobi
Discover a nutritious twist on a classic Indian dish with our Heart-Healthy Aloo Gobi recipe—perfect for anyone looking to enjoy bold flavors while prioritizing wellness. This vibrant, plant-based curry combines tender cauliflower florets and golden potatoes simmered in a fragrant blend of turmeric, cumin, coriander, and mustard seeds, all gently sautéed in heart-friendly olive oil. Enhanced with fresh ginger, garlic, and a touch of red chili for warmth, this guilt-free version avoids heavy oils and is finished with a zesty splash of lemon juice and a sprinkle of fresh cilantro. Ready in under 45 minutes and packed with fiber and antioxidants, it's a wholesome choice for busy weeknights or meatless meals. Serve warm as a standalone dish or pair with brown rice or whole-grain naan for a satisfying, healthy meal. Keywords: heart-healthy Aloo Gobi recipe, healthy Indian curry, cauliflower and potato curry, plant-based Aloo Gobi.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head, cut into florets Cauliflower
- 2 medium, peeled and diced Potatoes
- 1.5 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 1 large, chopped Tomato
- 1 inch piece, grated Fresh ginger
- 3 minced Garlic cloves
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Black mustard seeds
- 0.25 teaspoon Red chili powder
- 0.5 teaspoon Salt
- 0.25 cup Water
- 2 tablespoons, chopped Cilantro
- 1 tablespoon Lemon juice
Instructions
Heat the olive oil in a large non-stick pan over medium heat.
Add the mustard seeds and sauté until they start to pop, about 1 minute.
Add the chopped onion and cook until translucent, approximately 3-4 minutes.
Stir in the grated ginger and minced garlic, and cook for another minute until fragrant.
Add the chopped tomato, turmeric powder, ground cumin, ground coriander, and red chili powder. Mix well and cook until the tomatoes break down and form a paste, about 3 minutes.
Add the diced potatoes to the pan, stirring to coat with the spice mixture.
Pour in the water, cover the pan with a lid, and let the potatoes cook for about 10 minutes on medium-low heat.
Uncover the pan and add the cauliflower florets. Stir to combine with the potatoes and increase the heat to medium.
Season with salt and continue to cook, stirring occasionally, until the cauliflower and potatoes are tender and most of the liquid has evaporated, about 12-15 minutes.
Once the vegetables are cooked through, turn off the heat and stir in the lemon juice.
Transfer to a serving dish, garnish with chopped cilantro, and serve warm.
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3661 mg | 159% | |
| Total Carbohydrate | 150.0 g | 55% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 36.6 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4366 mg | 93% | |
*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.
