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Whole30 Diwali Main Dish: Aloo Gobi by Vickie Bhatia

Ingredients

  • 1 medium head cauliflower, cut into florets (approx. 6 cups of florets)
  • 4 small russet potatoes, peeled and cubed (approx. 3 cups)
  • 2 plum tomatoes, diced
  • 1 jalapeno, seed removed, finely diced
  • 1 tsp minced ginger
  • 4 tbsp avocado or olive oil (do not use coconut oil)
  • 2 tbsp ghee

For the Spice Mixture

  • 1 tbsp paprika
  • 1 tbsp cumin seeds (or 2 tsp cumin powder)
  • 2 tsp turmeric
  • 2 tsp coriander powder
  • 1 tsp chili powder
  • 1 tsp garam masala
  • 1 1/2 tsp salt

Instructions

  • HEAT oil and ghee on medium heat. Add the diced onion and cook until the onions are translucent, about 4 minutes. Add the minced ginger, stir, and cook until fragrant, about 30-60 seconds.
  • ADD tomatoes and jalapeno and sauté 2 minutes, stirring occasionally.
  • ADD all spices, reduce the heat, and combine until the oil is absorbed. It will resemble a thick paste.
  • ADD potatoes, stir to combine with the spices, cover and cook on low heat for 4-5 minutes
  • ADD cauliflower florets, stir to combine and make sure spices fully coat the cauliflower. Add 2 tsp water and cover. Cook on low heat for 25 minutes, stirring occasionally, until cauliflower and potatoes are tender, but not soggy. Uncover and cook for 1-2 minutes if there is any remaining liquid at the bottom of the pan. Cook on low heat until all liquid is evaporated.