Anti Inflammatory 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)
Chosen Foods Oil Avocado Refined - 250 Ml Great Value Refined Avocado Oil 25.5 fl oz Lowes Foods Avocado Oil
Laura Lynn Avocado Oil
Field Day Refined Avocado Oil
See all
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
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
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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