Aloo Gobhi
Experience the comforting flavors of traditional Aloo Gobhi, a beloved North Indian dish that combines tender cauliflower florets and perfectly cooked potatoes in an aromatic blend of spices. This vegan and gluten-free recipe brims with the earthy essence of cumin, the bright warmth of turmeric, and the subtle heat of red chili and green chilies, all brought together with a finishing touch of garam masala for depth. Enhanced by fragrant ginger, garlic, and a zesty squeeze of lemon, this simple yet flavorful stir-fry is a 40-minute wonder that’s perfect for weeknight dinners or festive feasts alike. Serve it with fluffy roti, crispy paratha, or a steaming bowl of rice for a wholesome, hearty meal that’s sure to delight your taste buds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 large Potatoes
- 3 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 0.5 teaspoon Garam masala
- 1 inch piece, grated Ginger
- 2 cloves, minced Garlic
- 2 sliced Green chilies
- 1 teaspoon Salt
- 2 tablespoons, chopped Cilantro (coriander leaves)
- 0.5 sliced Lemon
Instructions
Break the cauliflower into small florets and rinse thoroughly under running water.
Peel the potatoes and cut them into bite-sized cubes.
Heat oil in a large non-stick pan over medium heat. Add cumin seeds and allow them to sizzle and turn slightly brown.
Add the grated ginger, minced garlic, and sliced green chilies to the pan. Sauté for about 1-2 minutes until fragrant.
Mix in the turmeric powder, red chili powder, and coriander powder. Stir well to combine with the ginger and garlic mixture.
Add the potato cubes to the pan and stir to coat them evenly with the spices. Cook for 5 minutes, stirring occasionally.
Add the cauliflower florets to the pan, sprinkle with salt and stir to combine everything. Cover the pan with a lid.
Let the vegetables cook for about 15-20 minutes on medium heat, stirring occasionally, until the potatoes and cauliflower are tender. If needed, sprinkle a little water to prevent sticking.
Once cooked, sprinkle garam masala over the vegetables and stir gently.
Garnish with freshly chopped cilantro and a squeeze of lemon juice before serving.
Serve hot with roti, paratha, or rice.
Nutrition Facts
Calories |
1120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3126 mg | 136% | |
| Total Carbohydrate | 164.0 g | 60% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 18.2 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 5026 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
