Aloo Gobi with Masala Keema

Cooking Indian food has been one avenue I have never explored before. I would rather head over to Little India in Artesia, CA to enjoy the different variations of northern and southern Indian cuisines. Besides, everything seems to be too complicated to make, not to mention the long list of spices that are needed. Thankfully, when I planned to make this dish for tonight, I was able to get all the spices that I needed in the organic bulk spice section at Lazy Acres for less than $5!

Traditionally Aloo Gobi and Masala Keema are eaten with basmati rice and/or naan but since neither one is Paleo (and I am still doing the Whole 30), we just ate these 2 together and it was very filling! I got the Keema recipe from NomNomPaleo’s site and tweaked the spices a little bit. She did link to a dough recipe that Primal Girl sells that would be perfect with this and I will have to make that after my Whole 30!

The Aloo Gobi recipe below is adapted from this one on Food network to make it Paleo compliant.


Aloo Gobi
Prep time
Cook time
Total time
Recipe type: Sides
Serves: 4
  • 2 tbsp ginger, grated
  • 2 tbsp garlic, grated
  • 1 tbsp coconut oil
  • 2 tbsp ghee
  • 1½ tbsp ground coriander
  • ½ tsp turmeric
  • 1 tbsp cumin seeds
  • 1 serrano pepper, cut in half (sub with jalapeno to make it less spicy)
  • 1 cup water, divided
  • 1 cauliflower, cut into florets
  • 1 sweet potato, cut into cubes
  • chopped fresh cilantro for garnish
  • salt and pepper to taste
  1. Combine ginger, garlic, coriander, turmeric in ½ cup of water and set aside.
  2. In a large pan over medium high heat, add the ghee, serrano pepper, cumin seeds and immediately cover.
  3. Once fragrant, add the ginger garlic spice mixture and cook for a couple of minutes until the paste thickens.
  4. Add the cauliflower, sweet potato, ½ cup water and stir to coat the vegetables with the spice mixture.
  5. Cover and cook over medium heat for 10 minutes until vegetables are soft.
  6. Serve with chopped cilantro on top.



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