No Potato Aloo Gobi

This Aloo Gobi recipe reduces starch by using parsnip instead of potato. The switch plays out perfectly for Aloo Gobi!

Aloo Gobi

No Potato Aloo Gobi

A potato free version of Aloo Gobi that delivers big flavor!


  • 1 cup parsnips sliced or cubed
  • 1 cauliflower medium, cut into small florets
  • 1 onion medium, chopped
  • 2 to matoes medium, chopped
  • ½ teaspoon cumin seeds
  • 1.5 teaspoons ginger-garlic paste
  • ¼ + ⅛ teaspoon turmeric powder
  • ¼ teaspoon red chili powder or to taste
  • ¼ teaspoon garam masala powder
  • ½ teaspoon coriander powder
  • 3-4 teaspoons avocado or olive oil
  • fresh cilantro leaves
  • salt to taste


  • Heat 2 teaspoon of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced parsnips.
  • Fry on medium-low flame for 10-12 minutes till parsnips and cauliflower have some brown spots on them.
  • Drain on a tissue paper and set aside.
  • In the same pan heat 1.5 teaspoon of oil on low-medium heat and add cumin seeds and let them crackle.
  • Add the onions and cook for 2-3 minutes till translucent.
  • Add the ginger-garlic paste and cook for another 3-4 minutes or till the raw smell goes away.
  • Add the chopped tomatoes and cook for 2 minutes till they are little soft.
  • Add turmeric powder, red chilli powder, coriander powder
  • Cover the pan and let the masala cook for 5-6 minutes and then add the parsnips and cauliflower to it and mix.
  • Add chopped cilantro leaves and give a good mix.
  • Add garam masala and cook the parsnip and cauliflower on medium-low heat for 5-6 minutes.
  • Add salt and cover the pan and cook more additional 6-8 minutes on low flame or till the parsnip and cauliflower are tender but not soggy.
  • Garnish with some more cilantro

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