Aloo Gobi Recipe | Spiced Potatoes and Cauliflower

Aloo Gobi Recipe | Spiced Potatoes and Cauliflower

This Aloo Gobi Recipe is an Indian spiced dry vegetable stew with cauliflower, potato and tomato. Its yellow colour is due to the use of turmeric along with other spices.  A very easy and quick preparation makes this a perfect quick lunch idea, it’s usually served with buttered roti.

 

Tips for a good Aloo Gobi Recipe:

  • It is important when cooking the potato cubes to add just enough water for them not to stick to the pan. Bear in mind that the vegetables will also give water when cooking. Too much moisture will make all the flavour to be concentrate on the sauce rather than the vegetables.
  • Cauliflower cooks faster than the potatoes so depending on the size you have of each one, add them to the pan at different times. Cauliflower should stay slightly crunchy on this aloo gobi recipe.
  • The chopped coriander and squeeze of lemon juice gives balance and freshness to this dish, do not skip them.

 

 

AuthorAndreia Machado

Yields2 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 200 g Cauliflower cut into florets
 1 Large Potato cut into cubes
 1 Tomato chopped
 1 Green Chilli chopped
 ½ inch ginger minced
 2 tbsp Vegetable oil
 1 tsp Cumin seeds
 1 pinch Asafoetida | Hing
 ½ tsp Turmeric
 1 tsp Red Chilli powder
 1 tsp Ground coriander
 ¼ tsp Garam masala powder
 1 tbsp Fresh chopped coriander
 Salt to taste
 ½ Lemon juice to taste

1

Heat up the oil in a pan, when hot add the cumin seeds and let them crack, then add the green chilli and the ginger minced and fry for 30 seconds, add the asafoetida and the turmeric.

2

Mix in the chopped tomato and cook until soft, then add the ground coriander, salt and red chilli powder.

3

Add the potato cubes and a sprinkle of water, coat in the sauce and cover the pan with a lid, cook for around 5 minutes, stirring in between.

4

Check the seasoning, add the cauliflower florets, the garam masala and mix well then cover again and cook until potato is soft, cauliflower should stay crunchy.

5

Serve garnished with the chopped coriander and a squeeze of lemon juice.

Ingredients

 200 g Cauliflower cut into florets
 1 Large Potato cut into cubes
 1 Tomato chopped
 1 Green Chilli chopped
 ½ inch ginger minced
 2 tbsp Vegetable oil
 1 tsp Cumin seeds
 1 pinch Asafoetida | Hing
 ½ tsp Turmeric
 1 tsp Red Chilli powder
 1 tsp Ground coriander
 ¼ tsp Garam masala powder
 1 tbsp Fresh chopped coriander
 Salt to taste
 ½ Lemon juice to taste

Directions

1

Heat up the oil in a pan, when hot add the cumin seeds and let them crack, then add the green chilli and the ginger minced and fry for 30 seconds, add the asafoetida and the turmeric.

2

Mix in the chopped tomato and cook until soft, then add the ground coriander, salt and red chilli powder.

3

Add the potato cubes and a sprinkle of water, coat in the sauce and cover the pan with a lid, cook for around 5 minutes, stirring in between.

4

Check the seasoning, add the cauliflower florets, the garam masala and mix well then cover again and cook until potato is soft, cauliflower should stay crunchy.

5

Serve garnished with the chopped coriander and a squeeze of lemon juice.

Aloo Gobi | Spiced Potatoes and Cauliflower

 

LOOKING FOR OTHER RECIPES USING CAULIFLOWER?

Gobi Paratha | Aromatic Vegetable Biryani | Pav Bhaji

 

 



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