Soy-Free Aloo Gobi
Discover the vibrant flavors of 'Soy-Free Aloo Gobi,' a mouthwatering Indian dish that pairs tender potatoes and cauliflower florets with an aromatic blend of spices. This wholesome, plant-based recipe skips soy-based ingredients, making it ideal for those with dietary restrictions, while ensuring maximum flavor with cumin seeds, turmeric, garam masala, and fresh cilantro. Ready in just 45 minutes, it combines simple, pantry-friendly ingredients like tomatoes, garlic, and ginger to create a rich, flavorful curry. Serve hot with rice or naan bread for a satisfying, gluten-free meal that's perfect for weeknights or special occasions alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium-sized potatoes
- 1 medium-sized cauliflower
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 1 medium onion
- 3 garlic cloves
- 1 inch fresh ginger
- 2 roma tomatoes
- 0.25 cup fresh cilantro leaves
- 0.5 cup water
Instructions
Peel and dice the potatoes into 1-inch cubes.
Cut the cauliflower into small florets.
Finely chop the onion, garlic, and ginger.
Dice the tomatoes.
Heat the vegetable oil in a large pan over medium heat.
Add cumin seeds to the oil and let them sizzle for about 30 seconds until fragrant.
Add the chopped onion to the pan and sauté until golden brown, about 5-7 minutes.
Stir in the garlic and ginger, cooking for another 2 minutes until the raw smell disappears.
Add the diced tomatoes and cook until they soften and the oil begins to separate, about 5 minutes.
Mix in the turmeric powder, coriander powder, garam masala, red chili powder, and salt. Stir well to combine.
Add the diced potatoes and cauliflower florets to the pan, stirring to coat the vegetables with the spice mixture.
Pour in the water, cover the pan, and simmer for 15-20 minutes, or until the potatoes and cauliflower are tender.
Stir occasionally to prevent sticking, and add more water if needed.
Once cooked, garnish with chopped cilantro leaves before serving.
Serve hot with rice or naan bread.
Nutrition Facts
Calories |
1097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2629 mg | 114% | |
| Total Carbohydrate | 166.7 g | 61% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 24.8 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4722 mg | 100% | |
*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.
