A classic North Indian dish made with potatoes and cauliflower, spiced with fragrant Indian spices, creating a comforting, flavorful meal.
Aloo Gobi
Ingredients
Instructions
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Wash and dice the potatoes.
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Cut the cauliflower into bite-sized florets.
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Blanch the cauliflower in hot water for 5 minutes (optional, to remove impurities).
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Heat oil in a large pan or wok. Add cumin seeds and let them sizzle.
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Add chopped onions and sauté until golden brown.
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Stir in ginger-garlic paste and cook until fragrant.
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Add the tomatoes and cook until soft and mushy.
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Mix in the turmeric, coriander, red chili powder, and salt.
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Add the diced potatoes and cauliflower. Stir well to coat with the spices.
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Cover and cook on low heat for 15-20 minutes, stirring occasionally, until vegetables are tender. Add a splash of water if needed.
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Sprinkle garam masala and mix well.
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Garnish with fresh coriander leaves.
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Enjoy Aloo Gobi with roti, paratha, or steamed rice.
Note
- Blanching the cauliflower helps retain its color and texture.
- For added flavor, a squeeze of lemon juice can be added before serving.
- Adjust spice levels to preference.