Nut-Free Aloo Gobi
Experience the heartwarming flavors of traditional Indian cuisine with our **Nut-Free Aloo Gobi**, a comforting and allergy-friendly spin on this beloved classic. Perfectly tender potatoes and cauliflower are simmered in an aromatic blend of garlic, ginger, and warming spices like turmeric, cumin, and garam masala, creating a dish that's bursting with flavor in every bite. This recipe is not only nut-free but also vegan, making it a versatile option for a variety of dietary preferences. Finished with fresh cilantro and a spritz of lemon juice for a zesty touch, it’s a wholesome, hearty meal that pairs beautifully with rice or flatbread. Whether you're a seasoned cook or a beginner, this easy-to-follow recipe is ready in under an hour and makes for an irresistibly satisfying weeknight dinner or lunchbox favorite!
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Recipe Information
Ingredients
- 3 medium potatoes
- 1 medium head cauliflower
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 large onion
- 1 inch piece ginger
- 3 garlic cloves
- 1 large tomato
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoons fresh cilantro
- 0.5 lemon
Instructions
Start by peeling and dicing the potatoes into small cubes, approximately 1 inch in size. Set them aside.
Cut the cauliflower into similar-sized florets. Rinse and drain both potatoes and cauliflower well.
Grate the ginger and crush the garlic cloves. Finely chop the onion and tomato.
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onion to the pan and sauté for about 5 minutes until they become soft and translucent.
Stir in the grated ginger and crushed garlic. Sauté for another 1-2 minutes until the raw smell disappears.
Add the chopped tomato and cook it down until soft, about 3-4 minutes.
Stir in turmeric, coriander powder, cumin powder, garam masala, and red chili powder. Cook the spices for 1 minute to release their flavors.
Add the diced potatoes and cauliflower florets to the pan. Mix well to coat the vegetables with the spice mixture.
Season with salt and add a splash of water (about 2 tablespoons) to help the vegetables cook evenly.
Cover the pan with a lid and let the vegetables simmer on low heat for about 20-25 minutes, stirring occasionally. Cook until both potatoes and cauliflower are tender.
Uncover, stir in freshly chopped cilantro and squeeze the juice of half a lemon over the dish.
Mix everything well, adjust seasoning if necessary, and serve hot with rice or flatbread.
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 25.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4871 mg | 212% | |
| Total Carbohydrate | 202.2 g | 74% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 41.6 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 5652 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.
