Aloo Gobi Recipe
Aloo Gobi Recipe is an Indian recipe that brings together flavors of cauliflower(Gobi) and potatoes(Aloo). It's cooked in onion-tomato masala(gravy).
Servings: 3 Persons
Calories: 165kcal
Equipment
- 1 Pan/Wok
Ingredients
- 2 Tablespoons Oil
- 1 medium Potato Sliced or Cubed
- 1 medium Cauliflower head Cut into 1.5 inch florets
- 1 medium Onion chopped
- 1 Green Chili, slit Optional
- 2 medium Tomatoes chopped
- ¾ teaspoon Cumin Seeds
- 1 Tablespoon Ginger and Garlic (chopped or paste)
- ¼ teaspoon Turmeric powder
- ½ teaspoon dry Mango powder (amchur)
- ¼ teaspoon red Chili powder (or to taste)
- ¼ teaspoon Garam Masala powder (or to taste)
- 1 teaspoon Coriander Powder
- 2-3 Tablespoons fresh Cilantro/Coriander Leaves chopped
- Salt to taste
- Lemon Juice to taste
Instructions
- Heat ½ tablespoon oil in a pan and add cauliflower florets to it. Sauté them on medium heat for 2 minutes and add potato slices. Continue to sauté them over medium heat for 5-7 minutes. Veggies will get a few brown spots on them by this time. Take them out in a bowl and set aside.
- Heat 1.5 tablespoon of oil in the same pan over medium heat. Add cumin seeds to oil and allow them to crackle.
- Now add finely chopped ginger and garlic. Sauté for about a minute till their aroma gets absorbed in the oil.
- Next add chopped onions in the pan and sauté till they turn golden. It should take about 5 minutes You can also add a whole green chili at this point of time. It is optional, but adds to the flavor!
- Add chopped tomatoes, cook for a minute. then add all the spices (turmeric, coriander, dry mango powder, garam masala and red chili powder) and a little salt. Cover and cook till the masala gets soft and comes together.
- When tomatoes and spices get cooked, add semi-cooked potatoes and cauliflower florets in the pan. Mix them well in the tomato-spice mixture. Now cover the pan with a lid to prevent steam and moisture. Let them cook on low to medium flame.
- Stir from time to time and splash little water to prevent sticking to the bottom of the pan (if needed). After 5 minutes, add the remaining salt, give it all a stir and cover again. Cooking the veggies should take about 10-12 minutes.
- Top with cilantro, squeeze some lemon on it, stir and server hot!
Notes
Sauté cauliflower and potatoes to just partially cook them. Vegetables will finish their cooking in the masala/gravy.
Stir the veggies occasionally to prevent sticking and to ensure even cooking and browning.
Garam Masala: I add very less garam masala since I use a homemade version (that my mom makes for me <3). It's is very potent and so I need very less. I also don't need to add it in the last to get its flavor. You may increase garam masala to your liking and add it in the last if you are using a store bought one. Or if it is not very potent.
Nutrition
Serving: 1g | Calories: 165kcal | Carbohydrates: 17g | Protein: 5g | Fat: 10g | Sodium: 67mg | Sugar: 7g