This is the traditional aloo gobi recipe, which is potatoes and cauliflower. It is not a low-inflammatory recipe, but it is included for reference. If you want to avoid nightshades, such as potatoes and tomatoes, check out the low lectin version. This version can also be made substituting tomato puree with pumpkin puree and 2 teaspoons applecider vinegar and sweet potato or Japanese yam in place of potato.

Use one large cauliflower or two small ones. Cut the base stem, then break the florets into moderate-sized pieces by hand. Trim off any black areas, but do not cut off the florets. The stems are also edible and can be cut into bite-sized pieces. Place the florets in a pot of water to soak.

Use an 8- to 12-quart stockpot large enough to hold all the cauliflower.

Heat the pot with one tablespoon of ghee and one teaspoon of cumin seeds.

Peel and cut two medium or large potatoes into chunks. Add the potatoes to the pot.

Let the potatoes brown on at least one side. Do not stir often.

Thinly slice one medium red or yellow onion.

When the potatoes are browned, add the onions and one teaspoon coarse sea salt.

Set aside one cup of Italian passata, or tomato purée—I like the Mutti brand.

Grate one finger of fresh ginger and set it aside.

In a cup, combine the following spices:

 

1.5 teaspoons of turmeric

three teaspoons of Kashmiri chili powder,

six teaspoons of coriander powder,

and 3 teaspoons of roasted cumin powder.

1.5 teaspoons of garam masala.

When the onions have softened and become translucent, add the ginger.

Stir for about 30 seconds until the ginger becomes fragrant.

Add the tomato passata and ½ cup of water. Cook and stir until the color darkens and the tomato aroma diminishes, about 2–4 minutes.

Drain the cauliflower and add it to the pot. Add extra water, if needed, to ensure there is enough sauce to easily coat the cauliflower when stirring.

Keep the pot on medium heat and cover it. Cook for 11 minutes.

Stir and check for doneness of the cauliflower and sauce thickness. Adjust the water as needed. Cover and cook for eight more minutes. Repeat until the cauliflower reaches the desired texture.

Remove from heat. Remove the lid and allow it to cool. The flavors will intensify and the sauce will thicken as it cools.