DinnerMain Course

Aloo Gobi

Name: Aloo Gobi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 racions
Cuisine: indian
Ingredients: 500 g cauliflower cut into florets; 300 g potato peeled and diced into 1-inch cubes; 2 cs ghee (opcional); 2 cs vegetable oil; 0,5 ct mustard seed; 0,5 ct cumin seed; 1 u yellow onion finely chopped; 1 cs ginger grated; 2 gra garlic minced; 0,5 ct turmeric powder; 1 ct coriander powder; 0,5 ct cumin powder; 0,5 ct garam masala; 1 u tomato diced; 0,25 tassa water; 0,75 ct salt; 2 cs cilantro fresh, chopped

A comforting and flavorful vegan dish from India, Aloo Gobi features tender cauliflower and potatoes cooked with aromatic spices. It's a wholesome main course that pairs well with rice or flatbread.

Una recepta original de Forkin

Temps total: 50 min
Racions: 4
Dificultat: Mitjana
Per ració: 250 kcal

VegetarianaSense gluten

Informació sobre al·lèrgens: pot contenir llet i mostassa. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

500 gcauliflower, cut into florets
300 gpotato, peeled and diced into 1-inch cubes
2 csghee(opcional)
2 csvegetable oil
0,5 ctmustard seed
0,5 ctcumin seed
1 uyellow onion, finely chopped
1 csginger, grated
2 gragarlic, minced
0,5 ctturmeric powder
1 ctcoriander powder
0,5 ctcumin powder
0,5 ctgaram masala
1 utomato, diced
0,25 tassawater
0,75 ctsalt

garnish

2 cscilantro, fresh, chopped

Estris

large pan · measuring cups · knife · cutting board · measuring spoons

Elaboració

Pas a pas

1
Heat the vegetable oil (or ghee) in a large pan or Dutch oven over medium heat.
Uns 1 min
Nota de cuina: Ensure the pan is hot enough before adding spices to prevent them from burning.
2
Add the mustard seeds and cumin seeds to the hot oil and let them splutter for about 30 seconds.
Uns 1 min
3
Stir in the yellow onion and cook until softened and translucent, about 5-7 minutes.
Uns 7 min
Nota de cuina: Stir occasionally to ensure even cooking and prevent burning.
4
Add the grated ginger and minced garlic, cooking for another minute until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic.
5
Mix in the turmeric powder, coriander powder, and cumin powder, cooking for 30 seconds to toast the spices.
Uns 1 min
Nota de cuina: Keep stirring to prevent the spices from sticking to the bottom of the pan.
6
Add the diced tomato and cook until it breaks down slightly, about 3-5 minutes.
Uns 4 min
7
Stir in the cauliflower florets and diced potatoes, ensuring they are well coated with the spice mixture.
Uns 2 min
8
Pour in the water and add the salt.
9
Cover the pan and reduce the heat to low. Simmer for 15-20 minutes, or until the potatoes and cauliflower are tender.
Uns 20 min
Nota de cuina: Check periodically and stir gently to prevent sticking. If it appears too dry, add a splash more water.
10
Remove the lid, stir in the garam masala, and cook uncovered for another 2-3 minutes to allow any excess moisture to evaporate.
Uns 3 min
11
Garnish with fresh chopped cilantro before serving.

Per ració

Nutrició

74%Puntuació

Calories: 250,2kcal
Proteïnes: 5,2g
Hidrats de carboni: 25,9g
Greixos: 15,1g
Fibra: 6g
Sucre: 5,6g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Aloo Gobi in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.