Nut-Free Aloo Gobi

Dive into the comforting flavors of a classic Indian favorite with our Nut-Free Aloo Gobi recipe, a vibrant and aromatic dish featuring tender potatoes and cauliflower infused with a medley of spices. This easy, one-pan dish skips the nuts but doesn’t skimp on bold flavors, making it a perfect choice for those with nut allergies. Sizzling cumin seeds, sautéed onions, aromatic ginger, and garlic create a flavorful base, while turmeric, garam masala, and coriander powder set the stage for a rich, golden hue. Finished with a burst of fresh cilantro and a squeeze of zesty lemon, this gluten-free and vegan recipe is ideal for serving alongside fluffy basmati rice or warm flatbread. Ready in under an hour, it’s the perfect weeknight dinner or meal prep option to spice up your routine.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 medium potatoes
• 1 medium head cauliflower
• 3 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 large onion
• 1 inch piece ginger
• 3 garlic cloves
• 1 large tomato
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 0.5 teaspoon red chili powder
• 1 teaspoon salt
• 2 tablespoons fresh cilantro
• 0.5 lemon

Directions

Step 1

Start by peeling and dicing the potatoes into small cubes, approximately 1 inch in size. Set them aside.

Step 2

Cut the cauliflower into similar-sized florets. Rinse and drain both potatoes and cauliflower well.

Step 3

Grate the ginger and crush the garlic cloves. Finely chop the onion and tomato.

Step 4

Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

Step 5

Add the chopped onion to the pan and sauté for about 5 minutes until they become soft and translucent.

Step 6

Stir in the grated ginger and crushed garlic. Sauté for another 1-2 minutes until the raw smell disappears.

Step 7

Add the chopped tomato and cook it down until soft, about 3-4 minutes.

Step 8

Stir in turmeric, coriander powder, cumin powder, garam masala, and red chili powder. Cook the spices for 1 minute to release their flavors.

Step 9

Add the diced potatoes and cauliflower florets to the pan. Mix well to coat the vegetables with the spice mixture.

Step 10

Season with salt and add a splash of water (about 2 tablespoons) to help the vegetables cook evenly.

Step 11

Cover the pan with a lid and let the vegetables simmer on low heat for about 20-25 minutes, stirring occasionally. Cook until both potatoes and cauliflower are tender.

Step 12

Uncover, stir in freshly chopped cilantro and squeeze the juice of half a lemon over the dish.

Step 13

Mix everything well, adjust seasoning if necessary, and serve hot with rice or flatbread.

Nutrition Facts

Serving size	1551.8 grams (1551.8g)

Amount per serving	% Daily Value*
Calories	1252

Total Fat 44.40g	57%
Saturated Fat 6.80g	34%
Polyunsaturated Fat 25.50g
Cholesterol 0mg	0%
Sodium 4871mg	212%
Total Carbohydrate 202.20g	74%
Dietary Fiber 31.80g	114%
Total Sugars 41.60g
Protein 31.70g	63%

Vitamin D 0IU	0%
Calcium 373mg	29%
Iron 17mg	96%
Potassium 5652mg	120%

*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.

Source of Calories

Fat: 29.9%

Protein: 9.5%

Carbs: 60.6%