Whole30 Aloo Gobi
Discover the vibrant flavors of this Whole30 Aloo Gobi, a healthy twist on the classic Indian dish. Bursting with warm spices like cumin, turmeric, and coriander, this vegetable-forward recipe brings together tender cauliflower florets and hearty potato cubes, all simmered in a fragrant tomato-based masala. Cooked in rich, nutty ghee and brightened with fresh ginger, garlic, and a sprinkle of cilantro, this wholesome dish is both satisfying and nutritious. Perfect for a Whole30 diet or clean eating, it’s gluten-free, dairy-free, and packed with plant-based goodness. Ready in under an hour, this family-friendly dish is ideal as a hearty main or a flavorful side. Serve it alongside a fresh salad or enjoy it on its own for an irresistibly healthy comfort meal!
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Recipe Information
Ingredients
- 1 head cauliflower
- 2 medium potatoes
- 2 tablespoons ghee
- 1 medium yellow onion
- 1 inch piece ginger
- 4 cloves garlic
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 2 teaspoons ground coriander
- 0.5 teaspoon cayenne pepper
- 1 large tomato
- 0.5 cup water
- 1 teaspoon salt
- 0.25 cup cilantro
Instructions
Begin by washing and cutting the cauliflower into bite-sized florets and peeling and dicing the potatoes into 1-inch cubes.
Finely chop the onion, ginger, and garlic. Dice the tomato and set aside.
Heat ghee in a large skillet over medium heat. Add the cumin seeds and allow them to sizzle for about 30 seconds until aromatic.
Add the chopped onion to the skillet and sauté for about 3-4 minutes until translucent.
Stir in the ginger and garlic, cooking for another 1-2 minutes until fragrant.
Add the turmeric, coriander, and cayenne pepper, stirring well to coat the onion mixture.
Add the diced tomatoes and cook for about 5 minutes until the tomatoes are softened and start to break down.
Add the potatoes, stirring to combine them with the spice mixture. Cook for about 5 minutes.
Introduce the cauliflower florets, stirring them in properly. Pour in the water and add the salt.
Cover the skillet with a lid and let it simmer over medium-low heat for about 15-20 minutes, stirring occasionally, until the potatoes are fork-tender and the cauliflower is cooked through.
Remove from heat and adjust seasoning if needed.
Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 5071 mg | 220% | |
| Total Carbohydrate | 154.4 g | 56% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 36.9 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4767 mg | 101% | |
*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.
