Nut-Free Aloo Gobi Sabzi
Discover the vibrant flavors of Nut-Free Aloo Gobi Sabzi, a wholesome and allergy-friendly twist on the classic Indian curry. This hearty dish combines golden potatoes and tender cauliflower florets, perfectly spiced with a medley of turmeric, coriander, and garam masala for a fragrant, warming experience. Sautéed onion, tomato, and ginger-garlic paste form a rich, flavorful base, elevated by the sizzle of cumin seeds and a touch of heat from green chili. With no nuts involved, this dish is ideal for sharing with everyone, offering a delightful pairing with fluffy roti or steaming basmati rice. Ready in just 45 minutes, this nutritious and satisfying recipe is perfect for a comforting weeknight dinner or a celebratory vegetarian spread.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 500 grams Cauliflower
- 1 large Onion
- 1 medium Tomato
- 2 teaspoons Ginger-garlic paste
- 1 small Green chili
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 3 tablespoons Oil
- 2 tablespoons Fresh coriander leaves
Instructions
Peel and dice the potatoes into 1-inch cubes. Set aside.
Cut the cauliflower into florets and rinse thoroughly. Set aside.
Finely chop the onion and tomato separately.
Slice the green chili lengthwise.
Heat oil in a deep pan over medium heat. Once hot, add the cumin seeds and allow them to sizzle for a few seconds.
Add the chopped onion and sauté until it turns golden brown.
Stir in the ginger-garlic paste and sliced green chili. Sauté for another minute or until fragrant.
Add the chopped tomato and cook until it softens and the oil starts to separate.
Mix in the turmeric powder, coriander powder, and red chili powder. Stir well to combine the spices with the onion-tomato mixture.
Add the diced potatoes and cauliflower florets. Mix to coat the vegetables evenly with the spices.
Add salt and about half a cup of water. Stir, reduce the heat to low, and cover the pan. Let it cook for 20-25 minutes, stirring occasionally to prevent sticking.
Check occasionally to see if the potatoes and cauliflower are cooked through. Once tender, sprinkle garam masala over the top and give it a final mix.
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve hot with roti or rice.
Nutrition Facts
Calories |
1153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4370 mg | 190% | |
| Total Carbohydrate | 171.9 g | 63% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 36.3 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 5012 mg | 107% | |
*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.
