Rye Free Aloo Gobi

Total time50 min

Prep time15 min

Cook time35 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

3 tbsp neutral oil (such as avocado oil or canola oil)
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!