Aloo Gobi
A classic North Indian dish made with potatoes and cauliflower, spiced with fragrant Indian spices, creating a comforting, flavorful meal.
Ingredients
- 2 potatoes, peeled and diced
- 1 cauliflower, cut into florets
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon salt (to taste)
- Fresh coriander leaves for garnish
Instructions
- Wash and dice the potatoes.
- Cut the cauliflower into bite-sized florets.
- Blanch the cauliflower in hot water for 5 minutes (optional, to remove impurities).
- Heat oil in a large pan or wok. Add cumin seeds and let them sizzle.
- Add chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook until fragrant.
- Add the tomatoes and cook until soft and mushy.
- Mix in the turmeric, coriander, red chili powder, and salt.
- Add the diced potatoes and cauliflower. Stir well to coat with the spices.
- Cover and cook on low heat for 15-20 minutes, stirring occasionally, until vegetables are tender. Add a splash of water if needed.
- Sprinkle garam masala and mix well.
- Garnish with fresh coriander leaves.
- 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.