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!
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  1. 1 cup parsnips, sliced or cubed
  2. 1 cauliflower, medium, cut into small florets
  3. 1 onion, medium, chopped
  4. 2 tomatoes, medium, chopped
  5. ½ teaspoon cumin seeds
  6. 1.5 teaspoons ginger-garlic paste
  7. ¼ + ⅛ teaspoon turmeric powder
  8. ¼ teaspoon red chili powder or to taste
  9. ¼ teaspoon garam masala powder
  10. ½ teaspoon coriander powder
  11. 3-4 teaspoons avocado or olive oil
  12. fresh cilantro leaves
  13. salt, to taste
  1. 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.
  2. Fry on medium-low flame for 10-12 minutes till parsnips and cauliflower have some brown spots on them.
  3. Drain on a tissue paper and set aside.
  4. In the same pan heat 1.5 teaspoon of oil on low-medium heat and add cumin seeds and let them crackle.
  5. Add the onions and cook for 2-3 minutes till translucent.
  6. Add the ginger-garlic paste and cook for another 3-4 minutes or till the raw smell goes away.
  7. Add the chopped tomatoes and cook for 2 minutes till they are little soft.
  8. Add turmeric powder, red chilli powder, coriander powder
  9. Cover the pan and let the masala cook for 5-6 minutes and then add the parsnips and cauliflower to it and mix.
  10. Add chopped cilantro leaves and give a good mix.
  11. Add garam masala and cook the parsnip and cauliflower on medium-low heat for 5-6 minutes.
  12. 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.
  13. Garnish with some more cilantro