Whole30 Aloo Gobi

Transform your dinner table with this flavorful Whole30 Aloo Gobi—a wholesome, plant-based twist on the classic Indian dish. This recipe combines tender cauliflower florets and hearty potatoes, simmered in an aromatic blend of bold spices like turmeric, coriander, and cumin, all sautéed in rich, buttery ghee. A fresh tomato base enhances the dish’s natural vibrancy, while a final garnish of cilantro adds a burst of freshness. Designed to fit Whole30 guidelines, this nutrient-packed dish is free of legumes, dairy, and grains, making it a perfect choice for those seeking a healthy, satisfying meal. Ready in just 50 minutes, this easy-to-make Aloo Gobi is ideal for a weeknight dinner or a crowd-pleasing vegan-friendly option. Serve it as a main course or pair it with accompaniments like cauliflower rice to complete your Whole30 journey.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 head cauliflower
• 2 medium potatoes
• 2 tablespoons ghee
• 1 medium yellow onion
• 1 inch piece ginger
• 4 cloves garlic
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 0.5 teaspoon cayenne pepper
• 1 large tomato
• 0.5 cup water
• 1 teaspoon salt
• 0.25 cup cilantro

Directions

Step 1

Begin by washing and cutting the cauliflower into bite-sized florets and peeling and dicing the potatoes into 1-inch cubes.

Step 2

Finely chop the onion, ginger, and garlic. Dice the tomato and set aside.

Step 3

Heat ghee in a large skillet over medium heat. Add the cumin seeds and allow them to sizzle for about 30 seconds until aromatic.

Step 4

Add the chopped onion to the skillet and sauté for about 3-4 minutes until translucent.

Step 5

Stir in the ginger and garlic, cooking for another 1-2 minutes until fragrant.

Step 6

Add the turmeric, coriander, and cayenne pepper, stirring well to coat the onion mixture.

Step 7

Add the diced tomatoes and cook for about 5 minutes until the tomatoes are softened and start to break down.

Step 8

Add the potatoes, stirring to combine them with the spice mixture. Cook for about 5 minutes.

Step 9

Introduce the cauliflower florets, stirring them in properly. Pour in the water and add the salt.

Step 10

Cover the skillet with a lid and let it simmer over medium-low heat for about 15-20 minutes, stirring occasionally, until the potatoes are fork-tender and the cauliflower is cooked through.

Step 11

Remove from heat and adjust seasoning if needed.

Step 12

Garnish with chopped cilantro before serving.

Nutrition Facts

Serving size	(1484.8g)

Amount per serving	% Daily Value*
Calories	968.0

Total Fat 32.5g	0%
Saturated Fat 19.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 80mg	0%
Sodium 5071.4mg	0%
Total Carbohydrate 154.4g	0%
Dietary Fiber 28.5g	0%
Total Sugars 36.9g
Protein 27.5g	0%

Vitamin D 0IU	0%
Calcium 338.9mg	0%
Iron 13.0mg	0%
Potassium 4767.4mg	0%

*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: 28.7%

Protein: 10.8%

Carbs: 60.5%