Aloo Gobi
A classic Indian dish with potatoes, cauliflower, and aromatic spices.
15 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 2 medium potatoes, cubed
- 1 small cauliflower, cut into florets
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, slit
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp red chili powder
- 2 tbsp oil
- Salt to taste
- Fresh coriander leaves for garnish
Nutrition Facts
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Instructions
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and green chilies, cooking for another minute.
Add chopped tomatoes and cook until they turn soft and mushy.
Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for 2 minutes.
Add cubed potatoes and cauliflower florets. Stir to coat them evenly with the spice mixture.
Cover and cook on low heat for 15-20 minutes, stirring occasionally, until the vegetables are tender.
Sprinkle garam masala and garnish with fresh coriander leaves. Serve hot with roti or rice.
Chef's Tips
- Fresh Cauliflower: Use fresh cauliflower for the best texture and flavor.
- Spice Level: Adjust the number of green chilies and red chili powder according to your spice preference.
- Even Cooking: Cut the potatoes and cauliflower into uniform sizes for even cooking.
- Garnish: A squeeze of lemon juice before serving enhances the flavors.
- Leftovers: Store in an airtight container in the fridge for up to 2 days. Reheat on the stove for best results.
