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Aloo Gobi - Gluten Free, Nut Free, and Vegan)

I absolutely LOVE Indian Food, and luckily for me, my daughters feel the same! One of our favorite dishes to create together is this healthy Aloo Gobi, with fresh veggies from our local farmers, and herbs and tomatoes grown from our garden.

I'll save all my wandering thoughts for another blog, and keep this on point...'s the recipe for our favorite Aloo Gobi that is as healthy as we can get it, and free from any allergens.


1 medium head of cauliflower chopped into florets (about 3 cups)

8 yellow or red potatoes, chopped

1 Tbsp oli of choice (Can use ghee if following Ayurvedic Diet)

Juice of 1 lime

4 cloves garlic, minced (Avoid if high pitta and following Ayurvedic Diet)

1/2 inch piece of fresh ginger, minced

1 tsp celtic salt

1 tsp ground corriander

1 tsp ground cumin

1/2 tsp paprika

1 tsp garam masala


1 Tbsp Oil of choice (can use ghee if following Ayurvedi Diet)

2 tsp minced ginger (or 1/2 tsp ground ginger)

2 tsp minced garlic

1/2 tsp corriander seeds (or 1 tsp ground corriander)

1/4 tsp cumin seeds (or 1/2 tsp ground cumin)

1/2 tsp garam masala

1/4 tsp cayenne (Avoid if High Pitta and following Ayurvedic Diet)

1 small yellow onion, thinly sliced (not chopped)

2 large tomatoes, pureed

1/2 tsp celtic salt


Fresh lime juice and fresh cilantro


1. Preheat oven to 400 Degrees F.

2. In a 13x9 glass baking dish, add chopped potatoes and caluiflower florets. Drizzle with oil and lime juice, and mix well.

3. Add all of the spice, salt, ginger, and garlic, and with veggies to combine.

4. Bake at 400 Degrees F for 30 - 35 minutes, until cooked through and slightly crisp on the edges.

5. Make the sauce: Heat a large skillet over medium heat. Add oil of choice.

6. When the oil is hot, add the cumin, corriander, garam masala, and cayenne and mix well (roughly 30 seconds).

7. Add in the onion and mix until slightly translucent.

8. Add in the ginger and garlic, and stir for 1 minute.

9. Add in the pureed tomato and salt, and mix well.

10. Bring the mixture to a boil, and cook for one minute to thicken the sauce and cook the pureed tomato. Then add in the roasted caluflower and pototes and stir to combine. Cook on low heat for 2 - 3 minutes. Adjust salt as needed.

11. Garnish with fresh cilantro leaves and lime juice before serving. Serve with rice or naan. Enjoy!

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