Aloo Gobi

Name: Aloo Gobi
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 medium Cauliflower, about 700 g, cut into florets; 3 medium Potatoes, about 500 g, peeled and diced; 1 large Onion, thinly sliced; 2 medium Tomatoes, chopped; 2 Green Chilis, slit; 3 cloves of Garlic, minced; 1 thumb (1-inch piece) of Ginger, grated; 3 tbsp Mustard Oil; 1 tsp Cumin Seeds; 1/4 tsp Asafoetida, hing; 1/2 tsp Turmeric Powder; 1 1/2 tsp Ground Coriander; 1 tsp Kashmiri Red Chili Powder; 1/2 tsp Garam Masala; 1 tsp Amchur, dry mango powder; 1 tsp Salt, or to taste; 2 tbsp Water; 2 tbsp Cilantro, fresh, chopped (coriander leaves)

Aloo Gobi is a comforting North Indian stir-fry of tender cauliflower and potatoes simmered in fragrant spices and tomatoes. Bright turmeric and tangy amchur balance the warmth of garam masala, while fresh cilantro finishes the dish for a homely, satisfying meal that pairs beautifully with roti or steamed rice.

Aloo Gobi is a comforting North Indian stir-fry of tender cauliflower and potatoes simmered in fragrant spices and tomatoes. Brigh... Show more

Traditional Indian Recipe

Health Grade

S- · Outstanding

Rating

4.2

Time

55 min

Price

0,72 €

Calories

251 kcal

vegan

low calorie

healthy

easy

meal prep

one pot

Method

Prep the vegetables

Rinse the Cauliflower, trim the core, and cut it into medium florets. Peel the Potatoes and dice them into bite-size chunks so they finish at the same pace as the cauliflower. Thinly slice the Onion, chop the Tomato, slit the Green Chili, mince the Garlic, and grate the Ginger.

Temper the oil

Set a heavy pan over medium-high heat and warm the Mustard Oil until it shimmers and just begins to smoke. Lower the heat to medium, add the Cumin Seeds and a pinch of Asafoetida, and let them sizzle for about 10 seconds until fragrant.

Cook the masala

Add the sliced onion and green chili and cook, stirring often, for 5 minutes until the onion turns soft and translucent. Stir in the garlic and ginger for about 30 seconds, just until fragrant, then add the tomato, Turmeric Powder, Ground Coriander, Kashmiri Red Chili Powder, and Salt. Cook, stirring and scraping the bottom of the pan, for 6 minutes more until the tomatoes break down and the masala looks thick and glossy with a little oil showing at the edges.

Simmer the vegetables

Add the potatoes and cauliflower, then pour in the Water and toss everything well so the spices cling to the vegetables. Cover the pan and cook on low-medium heat for 15 minutes, stirring once halfway through, until the potatoes are tender and the cauliflower is cooked through but still holds its shape.

Finish and serve

Sprinkle over the Garam Masala, Amchur, and Cilantro, then toss gently for about 1 minute. Taste and add a little more salt if needed, then serve hot.