Low Sodium Vegan 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, peeled and finely grated
1 serrano or green chile, thinly sliced
1 ½ tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
½ tsp kashmiri chili powder or mild paprika
½ tsp garam masala
2 medium roma tomatoes, finely chopped
1 lb (about 450g) yukon gold potatoes, peeled and cut into ¾-inch cubes
1 small head cauliflower (about 1 lb / 450g), 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
1 tsp fresh lemon juice

For serving

2 tbsp fresh cilantro, roughly chopped (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 by one shade, about 30 seconds — watch closely, as they can burn quickly.
2
Add the onion and cook, stirring occasionally, until softened and golden at the edges, about 7–8 minutes.

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