Whole30 Aloo Kaddu ki Sabji
Savor the hearty and wholesome flavors of *Whole30 Aloo Kaddu ki Sabji*, a vibrant vegetarian dish that’s as nourishing as it is delicious! This recipe reimagines the classic *Aloo Kaddu ki Sabji* with a Whole30 twist, making it free from grains, dairy, and legumes while packing in nutrient-dense ingredients like tender potatoes, sweet pumpkin, and fragrant spices. Cooked with coconut oil and infused with the warmth of cumin, ginger, and turmeric, this dish strikes the perfect balance between comforting and invigorating. A zesty splash of lemon juice and a fresh garnish of cilantro elevate every bite, making it a versatile addition to your meal. Ready in just 45 minutes, it’s the perfect gluten-free, paleo-friendly option for a satisfying side or main course. Pair it with a Whole30-compliant accompaniment for a healthy, flavor-packed feast! Keywords: Whole30, Aloo Kaddu ki Sabji, vegetarian, gluten-free, paleo-friendly, healthy Indian recipe.
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Recipe Information
Ingredients
- 2 whole medium potatoes
- 500 grams pumpkin
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1 medium onion
- 3 whole garlic cloves
- 1 inch piece ginger
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1 teaspoon sea salt
- 1 large tomato
- 2 tablespoons fresh cilantro leaves
- 1 tablespoon lemon juice
- 0.5 cup water
Instructions
Peel and dice the potatoes into 1-inch cubes. Remove skin and seeds from the pumpkin and cut it into similar-sized cubes.
Finely chop the onion and tomato. Peel and mince the garlic and ginger.
In a large skillet, heat the coconut oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until aromatic.
Add the chopped onion to the skillet and sauté until golden brown.
Add the minced garlic and ginger, and sauté for another minute until fragrant.
Stir in the turmeric powder, coriander powder, garam masala, red chili powder, and salt. Mix well.
Add the chopped tomato, and cook until it breaks down and forms a sauce with the spices.
Add the diced potatoes and pumpkin to the skillet, stirring well so they are well-coated with the spice mixture.
Pour in the water, stir, and bring the mixture to a gentle simmer.
Cover the skillet and cook for 20-25 minutes, or until the potatoes and pumpkin are tender and cooked through, stirring occasionally.
Once cooked, adjust seasoning as needed. Remove from heat and stir in fresh lemon juice.
Garnish with chopped cilantro leaves before serving. Serve hot as a side dish or a main with a Whole30 compliant accompaniment.
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1993 mg | 87% | |
| Total Carbohydrate | 135.5 g | 49% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 28.8 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4307 mg | 92% | |
*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.
