Aloo Gobi, which is potatoes (aloo) and cauliflower (gobi) sautéed in onions, turmeric, tomatoes and a few other spices, is a classic Indian (and Pakistani) dish that is vegetarian and varies slightly from region to region depending on where you are.
Obviously, when following a ketogenic diet, potatoes are a forbidden root vegetable. And although the potatoes are missing, this dish tastes just as delicious with only cauliflower.
INDIAN GOBI
Aloo Gobi, which is potatoes (aloo) and cauliflower (gobi) sautéed in onions, turmeric, tomatoes and a few other spices, is a classic Indian (and Pakistani) dish that is vegetarian and varies slightly from region to region depending on where you are.
4
servings40
minutesIngredients
Side Dish – Serves 4
750 g Cauliflower
1 Finely Chopped Onion
4 Crushed Garlic Cloves
2 Medium Tomato Finely Chopped
2 tbsp Tomato Purée
2 tsp Ground Ginger
2 tsp Ground Coriander
2 tsp Ground Cumin
2 tsp Ground Turmeric
1 tsp Ground Celery Powder
2 tsp Garam Masala
4-5 tbsp Healthy Oil
Salt and Pepper
4 tsp Chopped Coriander to Garnish
Method
- Chop cauliflower florets into 1½ inch pieces.
- Add them to hot water and set aside for 3-4 mins.
- Drain and shake out excess water.
- Fry onions in oil on a low to medium heat until transparent.
- Add garlic and fry for a further 2-3 minutes.
- Add all spices and stir with the onion, garlic and oil until combined.
- Add tomatoes and fry for 3-4 minutes.
- Add the cauliflower and stir-fry for several minutes to combine spices. If needed add a little more oil.
- Cover and cook on a low heat, stirring occasionally until cauliflower is tender but still has some bite.
- Season with salt and pepper to taste.
- Garnish with chopped coriander.
Notes
- MACROS per serving: 5g Carbs – 11g Fat – 3g Protein – 135 Calories
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