Whole30 Aloo Gobi Sabji
Embrace the warm, vibrant flavors of this Whole30 Aloo Gobi Sabji, a wholesome and satisfying Indian-inspired dish that’s both healthy and delicious. Packed with tender cauliflower florets, hearty potatoes, and a medley of fragrant spices, this recipe is perfect for those following a Whole30, paleo, or gluten-free lifestyle. Cooked in nutrient-rich coconut oil and infused with the bold aromas of cumin, turmeric, and garam masala, this one-pan wonder is as nutritious as it is flavorful. Finished with a refreshing burst of fresh cilantro and a squeeze of zesty lemon, this simple yet satisfying dish is ready in just 45 minutes, making it ideal for weeknight dinners or meal prepping for the week ahead. Serve it as a main dish or pair it with your favorite Whole30-approved protein for a complete, balanced meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head cauliflower
- 2 medium potatoes
- 1 medium onion
- 2 medium tomatoes
- 1 inch piece ginger
- 3 cloves garlic
- 1 green chili
- 3 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 bunch fresh cilantro
- 0.5 lemon
Instructions
Wash and cut the cauliflower into small florets.
Peel and cube the potatoes into 1-inch pieces.
Finely chop the onion and tomatoes.
Grate the ginger and mince the garlic.
Slice the green chili thinly or leave it whole if you prefer a milder spice level.
Heat the coconut oil in a large pan over medium heat.
Add cumin seeds and let them sizzle for about 30 seconds.
Add chopped onions and sauté until they become translucent.
Add the grated ginger, minced garlic, and sliced green chili, and sauté for another minute.
Stir in the turmeric powder, coriander powder, and red chili powder, and cook for 1 minute until fragrant.
Add the chopped tomatoes and cook until they soften and the oil begins to separate from the mixture.
Add the potatoes and cauliflower florets to the pan, stirring them well to coat with the spice mixture.
Sprinkle salt and garam masala over the vegetables, then mix.
Cover the pan and let the vegetables cook on low heat, stirring occasionally, for about 20-25 minutes or until the potatoes and cauliflower are tender.
Adjust seasoning as needed, then sprinkle fresh chopped cilantro over the top.
Squeeze lemon juice over the sabji before serving for added flavor.
Nutrition Facts
Calories |
1077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3145 mg | 137% | |
| Total Carbohydrate | 151.2 g | 55% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 29.5 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 5026 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.
