AIP Aloo Gobi
  • 3 heaping cups cauliflower, cut into small florets
  • 2 heaping cups parsnips (traditional, white potatoes)
  • 1 cup water, divided
  • 2 tbsp ghee
  • 3 tbsp garlic ginger paste
  • 1 tsp turmeric
  • 1 T ground coriander
  • 1 tsp cumin seeds (ground is fine)
  • freshly minced cilantro, to garnish
  • optional: 1 small serrano pepper
  1. Mix garlic ginger paste, ½ cup water, turmeric, and coriander together. If using ground cumin, place this in mixture as well.
  2. Next, heat the oil in a pan that is large enough to hold the potatoes and cauliflower. Once the oil has heated, pour in the paste mixture and simmer until slightly thick. Around 3 minutes. If using whole cumin seeds, place in the oil before the mixture for 1-2 minutes.
  3. Then, add in the potatoes, cauliflower, and other ½ cup of water. Mix together and cover until fully cooked, mixing occasionally. Usually 10-15 minutes.
Recipe by Holistic Rendezvous at