Dairy-Free Aloo Gobi (Potato and Cauliflower Curry)

A flavorful and comforting dairy-free Aloo Gobi, a classic Pakistani vegetarian dish made with potatoes and cauliflower in a spiced tomato-based sauce.

50m4 servings

DAIRY-free

280 cal|8g protein|45g carbs|8g fat|10g fiber

Ingredients

1 medium head Cauliflower florets
2 medium Potatoes
2 tbsp Vegetable oil
1 medium Onion
1 tbsp Ginger-garlic paste
1 can (14 oz) Diced tomatoes
1 tsp Turmeric powder
1 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp Garam masala
1/4 tsp Asafoetida (hing)
2 tbsp Fresh cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Heat vegetable oil in a large pot or pan over medium heat.
2Add chopped onion and asafoetida and sauté until golden brown.
3Add ginger-garlic paste and sauté for 1 minute.
4Add diced tomatoes, turmeric powder, cumin powder, and coriander powder. Cook until tomatoes soften.
5Add cauliflower florets and diced potatoes. Stir well to coat with the spice mixture.
6Add a little water (about 1/4 cup) to prevent sticking. Cover and cook until the vegetables are tender, about 20-25 minutes.
7Stir in garam masala and garnish with fresh cilantro. Serve hot with gluten-free roti or rice.

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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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