Aloo Gobi with Basmati Rice
340 cal · 8g protein · 58g carbs · 9g fat
Toddler tip: Mild as written — no adjustment needed, just mash the potatoes a bit smaller for her.
Low-carb fork: Serve a smaller rice portion and double the cauliflower to bulk up the plate.
Ingredients
Aloo Gobi
- 1.5 lbsrusset potatoes, peeled and cut into ½-inch cubes
- 1 large headcauliflower, cut into florets
- 3 tbspvegetable oil
- 1 tspcumin seeds
- 1yellow onion, diced
- 3 clovesgarlic, minced
- 1 tbspginger, grated
- 1 tspground turmeric
- 1 tspground coriander
- 1 can (14.5 oz)diced tomatoes
- 1 cupfrozen peas
- to tastesalt
- ¼ cupcilantro, chopped, for garnish
- 1lime
- ½ tspgaram masala
Basmati Rice
- 1.5 cupsbasmati rice
- to tastesalt
Instructions
1Start the basmati rice per package directions.
2Heat oil in a large skillet; toast cumin seeds 30 sec until fragrant, then add the onion and cook 4–5 min until softened.
3Add garlic, ginger, turmeric, and coriander; cook 1 min. Stir in the diced tomatoes and simmer 3–4 min.
4Add the potatoes and cauliflower along with ½ cup water, cover, and cook 15–20 min, stirring occasionally, until tender (add a splash more water if it looks dry). Stir in the peas the last 3 min. Season with salt.
5Off heat, stir in ½ tsp garam masala. Garnish with cilantro and a squeeze of lime, then serve over the basmati rice.