Sugar-Free Aloo Gobi
Dive into the wholesome and flavorful world of **Sugar-Free Aloo Gobi**, a classic Indian dish reimagined for health-conscious food lovers. This vibrant, plant-based recipe highlights the earthy goodness of tender potatoes and cauliflower, simmered in a fragrant medley of spices like turmeric, cumin, and garam masala. With no added sugar, this dish relies on the natural sweetness of tomatoes, onions, and aromatic garlic to create its balanced flavor profile. Quick and easy to prepare in just 45 minutes, it’s perfect for busy weeknights or as a side dish for a larger Indian-inspired feast. Garnished with fresh cilantro for a burst of color and freshness, this hearty, sugar-free delight is sure to become a favorite in your healthy recipe collection!
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Recipe Information
Ingredients
- 2 whole medium potatoes
- 1 whole medium cauliflower
- 2 whole medium onions
- 2 whole large tomatoes
- 1 inch piece ginger
- 3 whole garlic cloves
- 2 whole green chilies
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons fresh cilantro
- 2 tablespoons vegetable oil
- 1 cup water
Instructions
Peel the potatoes and cut them into small cubes. Rinse and chop the cauliflower into small florets. Finely slice the onions. Chop the tomatoes. Grate or mince the ginger and garlic. Slice the green chilies.
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the sliced onions to the pan and saute until golden brown, about 5 minutes.
Stir in the ginger, garlic, and green chilies. Saute for an additional 2 minutes until fragrant.
Add the chopped tomatoes to the pan and cook until they soften, about 3-4 minutes.
Sprinkle in the turmeric powder, coriander powder, and red chili powder. Mix well to combine the spices with the tomato mixture.
Add the cubed potatoes and cauliflower florets to the pan. Stir to coat the vegetables with the spice mixture.
Pour in the cup of water, add salt, and mix everything well. Cover the pan with a lid and let the vegetables cook for 20 minutes, stirring occasionally, until the potatoes and cauliflower are tender.
Once cooked, sprinkle the garam masala over the top and gently mix.
Garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2476 mg | 108% | |
| Total Carbohydrate | 129.0 g | 47% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 26.6 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3816 mg | 81% | |
*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.
