How to Make No-Potato Aloo Gobi

What’s your favourite part of Aloo Gobi? Is it the blend of warming, aromatic spices? Perhaps the crispness of the cauliflower? Whatever it is, I’d guess it’s certainly not the potatoes. Whether you’re avoiding potatoes because they’re a nightshade, or you just don’t care for the insulin spike, you won’t miss them in this adapted No-Potato Aloo Gobi. Double the cauliflower just means double the goodness – enjoy! Another example of a dish where white potatoes just really aren't necessary!

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5 from 1 vote

Recipe: No-Potato Aloo Gobi

This Potato-Free Aloo Gobi is a delightful and healthy twist on the traditional dish. Replacing potatoes with cauliflower, it's packed with flavour and nutrients, making it a perfect paleo-friendly side.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Sides

Cuisine: Indian, Paleo

Keyword: Cauliflower Aloo Gobi, No-Potato Aloo Gobi, Paleo Indian Sides, Potato-Free Aloo Gobi

Servings: 4 Serves

Calories: 180kcal

Cost: $10

Equipment

• Large saucepan
• Heavy-Based Pan (preferably cast iron)

Ingredients

• 1 large cauliflower roughly chopped
• 1 tsp coconut oil
• 1 red onion finely sliced
• 1 tsp black mustard seeds
• 1 tsp nigella seeds
• 1 tsp cumin seeds
• Handful cashew nuts chopped
• ½ teaspoon turmeric
• 3 red chillies deseeded and chopped
• ½ cup full fat coconut milk
• Large handful of Coriander

Instructions

• Prepare the Cauliflower: Bring some water in a large saucepan to a boil. Submerge the cauliflower and cook for about two minutes until slightly softened. Drain and set aside.
• Cook the Spices: Heat the coconut oil in a large, heavy-based pan (I use cast iron). Add the sliced onion, mustard seeds, nigella seeds, and cumin seeds. Toss together for two or three minutes until fragrant.
• Add Cauliflower and Nuts: Add the cauliflower to the pan, along with the cashew nuts, and cook for a further couple of minutes until both are golden. Toss in the turmeric and chilli.
• Simmer with Coconut Milk: Add the coconut milk to the pan. Continue to stir the contents for 5 minutes or so, until most of the liquid has been absorbed by the cauliflower.
• Garnish and Serve: Serve immediately, garnished with fresh coriander.

This No-Potato Aloo Gobi is a delightful and healthy twist on the traditional dish. By replacing potatoes with cauliflower, you get double the nutrients and flavour. Moreover, the aromatic spices and creamy coconut milk make this a perfect side dish for any meal.

What's your favourite Indian dish? Have you tried making a Paleo version? Interestingly, many Indian dishes are naturally Paleo – and even tend to use ghee as the fat of choice – perfect! Share your thoughts and experiences in the comments below!