Description
Aloo Gobi is a beloved Indian dish made with spiced potatoes and cauliflower, perfect as a side or a main dish.
Ingredients
Scale
- 4 medium Potatoes (waxy variety preferred)
- 1 medium Cauliflower
- 2 tablespoons Ghee (or oil for vegan option)
- 1 medium Onion (sliced, yellow preferred)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 teaspoon Ground Cumin (or cumin seeds)
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Turmeric
- 1 tablespoon Amchoor (substitute with lemon juice)
- 1 teaspoon Garam Masala
- 1/2 teaspoon Red Chili Flakes (adjust to taste)
- 1 cup Passata (Tomato Purée)
- 2 tablespoons Tomato Paste
- 1/2 cup Water (or broth)
- to taste Salt
- to taste Black Pepper
Instructions
- Prep the Vegetables: Wash, peel and cube the potatoes, and break cauliflower into small florets.
- Sauté the Aromatics: Heat ghee or oil in a large pan, add onions, and sauté until golden brown.
- Add the Spices: Stir in garlic, ginger, cumin, coriander, turmeric, and red chili flakes. Cook until fragrant.
- Combine the Vegetables: Add cubed potatoes and cauliflower florets, stirring to coat with the spices.
- Add Tomatoes and Simmer: Pour in passata, tomato paste, and water or broth. Season and simmer for about 20 minutes until tender.
- Finish with Garam Masala: Sprinkle in amchoor and garam masala, adjust seasoning, and let sit before serving.
Notes
This dish can be made vegan by substituting ghee with oil. Aloo Gobi tastes even better the next day as flavors meld.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg