Aloo Gobi
Aloo Gobi is a classic Indian vegetarian dish that combines hearty potatoes and tender cauliflower florets, perfectly cooked in a fragrant blend of spices. This easy one-pan recipe brings together cumin seeds, turmeric, coriander, and garam masala to create a bold, aromatic flavor profile, while fresh ginger-garlic paste and green chilies add depth and a hint of heat. The dish is simmered to perfection with just a splash of water, ensuring the vegetables stay moist and flavorful, and is finished with a zesty garnish of cilantro and lemon juice for a vibrant touch. Ready in under an hour, Aloo Gobi pairs wonderfully with roti, naan, or steamed rice, making it a versatile and comforting meal for any occasion. Perfect for a weeknight dinner or a weekend feast, this traditional North Indian recipe is a feast of textures and spices!
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Recipe Information
Ingredients
- 3 pieces medium potatoes
- 1 head medium cauliflower
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 2 pieces green chilies
- 1 piece medium onion
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 0.5 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons fresh cilantro
- 1 tablespoon lemon juice
- 0.25 cup water
Instructions
Peel the potatoes and cut them into 1-inch cubes.
Cut the cauliflower into small florets and wash them thoroughly.
Finely chop the onion and slit the green chilies lengthwise.
Heat the vegetable oil in a large pan over medium heat.
Add cumin seeds to the hot oil and let them sizzle for a few seconds until fragrant.
Add the chopped onions and green chilies to the pan. Sauté until the onions are golden brown.
Stir in the ginger-garlic paste and cook for another minute, until the raw smell disappears.
Add the turmeric powder, coriander powder, red chili powder, and salt. Mix well.
Add the cubed potatoes and cauliflower florets to the pan and mix to coat them evenly with the spice mixture.
Pour in the water, cover the pan with a lid, and let it cook on low heat for 20-25 minutes. Stir occasionally to prevent the vegetables from sticking to the pan.
Once the potatoes and cauliflower are tender, sprinkle the garam masala over them and stir gently to combine.
Remove the pan from heat and garnish with chopped cilantro and lemon juice.
Serve hot with Indian bread like roti or naan, or with steamed rice.
Nutrition Facts
Calories |
1146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 356 mg | 15% | |
| Total Carbohydrate | 177.3 g | 64% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 30.8 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 6038 mg | 128% | |
*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.
