Low Carb Aloo Gobi
How to Make It
Step 1
Cut a raw head of cauliflower into a mix of medium-sized florets. Set the cauliflower florets aside by your stove for later. Now, in a large pan on the stove, heat avocado oil on low heat. Add raw ginger, garlic, and dry onion powder to the hot oil and stir the spices around. Let the spices get toasty and fragrant in the hot oil.
Step 2
After the spices have toasted, thin-slice a large green chili into rings and add it to the pan. Keep the heat low while you cover the pan with a lid and let the chili cook to golden edges in the oil. Next, you’ll add the cauliflower florets to the pan and gently stir the ingredients until the cauliflower gets coated in oil, spices, and chilis. Season the cauliflower with turmeric, cumin, coriander seed, chili powder, and salt.
Step 3
Cover the pan again and let the cauliflower cook over medium-low heat until it becomes tender. This can take several minutes depending on the sizes of your florets. Once the cauliflower is tender, add diced tomatoes with their liquid from a can to the pan and stir the ingredients gently. Return the lid to the pan and simmer the ingredients for a minimum of 15 minutes.
Step 4
You may wish to simmer the aloo gobi for longer. In this case, you may need to add cups of water to your pan to keep the ingredients from burning. The longer you cook the aloo gobi, the more the flavors will melt together and the more tender the cauliflower will become. Serve aloo gobi hot with some simple cilantro or over cooked cauliflower rice.
Ingredients
- Cauliflower, raw – 1 lb
- Avocado oil – 4 tbsp
- Ginger – 2 tsp
- Garlic – 1.5 tsp, chopped
- Onion powder – 0.5 tsp
- Hot chili peppers, green, raw – 1 each – approx 4″ – 6″ long
- Turmeric, ground – 0.5 tsp
- Cumin, ground – 0.25 tsp
- Coriander, seed – 0.75 tsp
- Chili powder – 0.25 tsp
- Salt – 0.25 tsp
- Tomato, canned – 1.5 cup