Enjoy the comforting flavors of Aloo Gobi, a classic Indian dish featuring tender potatoes and cauliflower cooked with aromatic spices.
This vegetarian dish is not only easy to make but also packed with flavor, making it a great side for any meal or a satisfying main course when paired with rice or flatbreads.
Serving and Pairing Suggestions
Serve Aloo Gobi hot, garnished with fresh cilantro for an added touch of flavor and color. This dish pairs wonderfully with Basmati Rice or Naan, providing a complete meal experience. For an extra kick, enjoy it alongside a bowl of Cucumber Raita to balance the spices.
Tips and Notes
- Potatoes: Use waxy potatoes such as Yukon Gold or red potatoes for the best texture. Cut them into uniform pieces to ensure even cooking.
- Cauliflower: Choose a fresh head of cauliflower and cut it into bite-sized florets. This helps them cook evenly and absorb the spices well.
- Spices: Incorporate spices like turmeric, cumin, and garam masala for authentic flavor. Adjust the spice levels to your preference, adding chili powder for heat if desired.
- Cooking Method: Sauté the potatoes and cauliflower with spices until they are tender. Cover the pot during cooking to help steam the vegetables and enhance flavor.
- Storage: Store any leftover Aloo Gobi in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Enjoy the flavorful and hearty Aloo Gobi as a delightful addition to your meal!
Aloo Gobi
Aloo Gobi is a popular Indian vegetarian dish made with spiced potatoes (aloo) and cauliflower (gobi). It is known for its fragrant spices and colorful appearance, making it a delightful addition to any meal. This dish is naturally gluten-free and can be served with roti, naan, or rice for a comforting and nutritious meal.
Equipment
- 1 Large skillet
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
Ingredients
- 2 cups cauliflower florets fresh or frozen
- 2 cups potatoes peeled and diced
- 1 tablespoon cooking oil for sautéing
- 1 teaspoon cumin seeds for flavor
- 1 teaspoon turmeric powder for color
- 1 teaspoon coriander powder for depth of flavor
- 1 teaspoon garam masala for spice levels
- 1/2 teaspoon red chili powder to taste
- 1 teaspoon salt to taste
- 2 tablespoons fresh cilantro chopped, for garnish
Instructions
- Heat the oil in a large skillet over medium heat. Add cumin seeds and sauté until they start to crackle.
- Add potatoes and sauté for about 5 minutes until they start to soften.
- Add cauliflower florets, turmeric powder, coriander powder, red chili powder, and salt. Mix well.
- Cover and cook for 15-20 minutes, stirring occasionally until the vegetables are tender.
- Add garam masala and stir for an additional 2-3 minutes.
- Garnish with chopped cilantro before serving.
Notes
Aloo Gobi is versatile and can be adjusted based on your spice preference. Use fresh cilantro for garnish and a squeeze of lime juice for added freshness.
Variations: You can add peas or carrots to this dish for more color and nutrition.
Tips: Make sure to cut the potatoes and cauliflower into uniform sizes for even cooking. Adjust the spice levels by increasing or decreasing the amount of chili powder.
Substitutions: For a creamier texture, you can add a splash of coconut milk or yogurt at the end of cooking.
Nutrition
Serving: 250gCalories: 150kcalCarbohydrates: 25gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 300mgFiber: 6gSugar: 2g
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