Aloo Gobi is a classic Indian vegetarian dish that combines the flavors of potatoes and cauliflower with aromatic spices. This simple and satisfying recipe is perfect for a weeknight meal or a potluck.
Imagine warmed roti or rice accompanied by golden potatoes and cauliflower florets covered in a fragrant masala. This simple yet satisfying dish is perfect for weeknight dinners or special occasions.
Why You’ll Love This Aloo Gobi Recipe
- Simple to Make: Requires essential ingredients and minimal prep time.
- Healthy and Nutritious: Packed with fiber, vitamins, and essential nutrients.
- Versatile: Serve it with flatbreads or rice, or enjoy it as a side dish.Naturally Vegan and Gluten-Free, it is Ideal for various dietary preferences.
Equipment Needed
● Cutting board
● Sharp knife
● Large skillet or wok
● Spatula or wooden spoon
● Measuring spoons
Ingredients for Aloo Gobi
1: Vegetables
● 2 medium potatoes, peeled and diced
● 1 medium cauliflower, cut into florets
● 1 medium onion, finely chopped
● 2 medium tomatoes, finely chopped
● Spices
● 2 tablespoons vegetable oil or ghee
● 1 teaspoon cumin seeds
● 1 teaspoon turmeric powder
● 1 teaspoon red chili powder (adjust to taste)
● 1 teaspoon coriander powder
● ½ teaspoon garam masala
● Salt to taste
2:Garnish
● 1 tablespoon fresh coriander leaves, chopped
● Lemon wedges (optional)
● Nutritional Information (Per Serving)
● Calories: ~150
● Carbohydrates: ~20g
● Protein: ~4g
● Fat: ~5g
● Fiber: ~6g
Step-by-Step Instructions for Aloo Gobi
Cooking Time: 30-40 minutes
Yields: 4 servings
Serve: Serve hot with rice, roti, or naan.
1. Prepare the Vegetables
● Wash and chop the potatoes and cauliflower into bite-sized pieces.
● Finely chop the onion and tomatoes.
2. Heat the Oil
● Heat oil or ghee in a skillet over medium heat.
● Add cumin seeds and let them sizzle for 30 seconds until aromatic.
3. Sauté Onions and Tomatoes
● Add chopped onions and cook until golden brown.
● Stir in the tomatoes and cook until soft and mushy.
4. Add the Spices
● Sprinkle turmeric, red chili powder, and coriander powder over the mixture.
● Cook for 1–2 minutes to release the flavors.
5. Cook the Vegetables
● Add the diced potatoes and cauliflower florets.
● Stir well to coat the vegetables with the spice mixture.
6. Simmer the Dish
● Cover the skillet and cook on low heat for 15–20 minutes, stirring occasionally.
● Add a splash of water if needed to prevent sticking.
7. Finish with Garam Masala
● Sprinkle garam masala and mix well. Cook for another 2 minutes.
8. Garnish and Serve
● Remove from heat, garnish with fresh coriander leaves, and serve hot.
Tips for the Best Aloo Gobi
● Cut Vegetables Uniformly: Ensures even cooking.
● Don’t Overcook: Keep the cauliflower slightly firm to retain its texture.
● Use Fresh Spices: Enhances the flavor of the dish.
● Add Water Sparingly: Avoid making it too mushy; Aloo Gobi is best enjoyed semi-dry.
● Cook on Low Heat: Allow the spices to infuse fully.
Serving Suggestions
● Flatbreads: Pair with roti, paratha, or naan.
● Rice: Serve with steamed basmati rice or jeera rice.
● Side Dish: Complement it with dal or raita for a wholesome meal.
FAQs About Aloo Gobi
Q 1: Can I make Aloo Gobi in advance?
● Yes, it tastes even better the next day as the flavors develop.
Q2: How do I prevent cauliflower from breaking?
● Avoid overcooking and stir gently to keep the florets intact.
Q3: Can I use frozen cauliflower?
● Yes, but thaw and pat dry before using to avoid excess moisture.
Q4: Is Aloo Gobi spicy?
● It has mild heat, but you can adjust chili powder.
Q5: What can I add for extra flavor?
● Add ginger-garlic paste, kasuri methi (dried fenugreek), or green chilies for a flavor boost.
Conclusion
● Aloo Gobi is a quintessentially Indian dish that’s easy to prepare and flavorful. Its simplicity and versatility make it a staple in kitchens around the world. Whether cooking for yourself or hosting guests, this hearty and comforting dish will surely be a hit.
Gather your ingredients and equipment, follow these simple steps, and enjoy a delicious plate of homemade Aloo Gobi today!
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