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