Low Sodium Aloo Gobi

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

3 tbsp neutral oil (such as avocado oil or canola oil)
Crisco Pure Vegetable Oil Crisco Pure Canola Oil Wesson Pure Vegetable Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil
See all
1 tsp cumin seeds
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
2 medium roma tomatoes, finely chopped
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
½ tsp kashmiri chili powder or mild chili powder
1 lb yukon gold potatoes, peeled and cut into ¾-inch cubes
1 small head cauliflower (about 1 lb), cut into 1-inch florets
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ cup water
½ tsp garam masala

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Heat the oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the cumin seeds and cook, stirring, until they sizzle and darken slightly, about 30 seconds.
2
Add the onion and cook, stirring occasionally, until softened and golden at the edges, about 7–8 minutes.

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