Aloo Gobi, a classic vegetarian dish that beautifully combines potatoes (aloo) and cauliflower (gobi). This flavorful medley is stir-fried with a tantalizing blend of spices, including turmeric, cumin, and coriander, creating a rich tapestry of flavors and aromas. Aloo Gobi is not only a feast for the senses but also a healthy, comforting meal that’s perfect for any occasion. Whether you’re serving it as a main dish or a side, it pairs wonderfully with roti, naan, or rice.
AuthorJulia ForesekCategoryIndian, VegetarianDifficultyBeginnerPrep the Vegetables:
Wash the cauliflower florets and potato cubes thoroughly. Drain and set aside.
Cook the Spices:
Heat oil in a large pan or wok over medium heat. Add cumin seeds and let them sizzle for a few seconds until aromatic.
Add the chopped onion and sauté until they turn golden brown.
Stir in the ginger-garlic paste and green chilies, cooking for another minute until the raw smell disappears.
Add the Vegetables:
Incorporate the turmeric, coriander, cumin, garam masala, red chili powder, and salt. Mix well.
Add the cauliflower and potatoes, tossing to coat them with the spice mixture.
Pour in a splash of water, reduce the heat to low, cover, and let the vegetables cook until they are tender, about 20-25 minutes. Stir occasionally to prevent sticking, adding a little more water if necessary.
Add Tomatoes:
Once the vegetables are tender, add the chopped tomatoes. Cook uncovered for another 5-10 minutes, or until the tomatoes are soft and the dish reaches your desired consistency.
Garnish and Serve:
Garnish with fresh coriander leaves. Serve hot with roti, naan, or steamed rice.
Ingredients
Directions
Prep the Vegetables:
Wash the cauliflower florets and potato cubes thoroughly. Drain and set aside.
Cook the Spices:
Heat oil in a large pan or wok over medium heat. Add cumin seeds and let them sizzle for a few seconds until aromatic.
Add the chopped onion and sauté until they turn golden brown.
Stir in the ginger-garlic paste and green chilies, cooking for another minute until the raw smell disappears.
Add the Vegetables:
Incorporate the turmeric, coriander, cumin, garam masala, red chili powder, and salt. Mix well.
Add the cauliflower and potatoes, tossing to coat them with the spice mixture.
Pour in a splash of water, reduce the heat to low, cover, and let the vegetables cook until they are tender, about 20-25 minutes. Stir occasionally to prevent sticking, adding a little more water if necessary.
Add Tomatoes:
Once the vegetables are tender, add the chopped tomatoes. Cook uncovered for another 5-10 minutes, or until the tomatoes are soft and the dish reaches your desired consistency.
Garnish and Serve:
Garnish with fresh coriander leaves. Serve hot with roti, naan, or steamed rice.
