Indian · easy
Aloo Gobi
Classic dry-style potato and cauliflower stir-fry with turmeric, cumin, and fresh ginger. Simple, satisfying, and naturally vegan.
- 35 min
- Total
- 4
- Serves
- $8.00
- Est. cost
- 220
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
- Halal
Parent noteSkip the chili powder. Most kids enjoy the mild potato-cauliflower combination. Cut pieces small for younger children.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Russet Potatoes2 medium
- Cauliflower Head1 small
- Yellow Onion1 medium
- Fresh Ginger1 inch
- Vegetable Oil2 tbsp
- Cumin Seeds1 tsp
- Turmeric Powder1/2 tsp
- Coriander Powder1 tsp
- Lemon1
Method
- 01
Cut potatoes into 1-inch cubes and cauliflower into small florets. Set aside.
- 02
Heat oil in a large skillet over medium heat. Add cumin seeds and let them splutter. Add diced onion and cook until light golden.
- 03
Add ginger, turmeric, coriander, and chili powder. Stir for 30 seconds until fragrant.
- 04
Add potatoes and cauliflower. Toss to coat with spices. Cover and cook on medium-low for 20 minutes, stirring every 5 minutes, until vegetables are tender.
- 05
Finish with a squeeze of lemon juice and garnish with cilantro. Serve with roti or as a side dish.
- 220
- Calories
- 5g
- Protein
- 34g
- Carbs
- 8g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
