DinnerMain Course

Aloo Gobi

Name: Aloo Gobi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g cauliflower cut into florets; 300 g potato peeled and diced into 1-inch cubes; 2 tbsp ghee (optional); 2 tbsp vegetable oil; 0.5 tsp mustard seed; 0.5 tsp cumin seed; 1 pcs yellow onion finely chopped; 1 tbsp ginger grated; 2 clove garlic minced; 0.5 tsp turmeric powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 0.5 tsp garam masala; 1 pcs tomato diced; 0.25 cup water; 0.75 tsp salt; 2 tbsp 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.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 250 kcal

VegetarianGluten-free

Allergen information: may contain milk and mustard. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gcauliflower, cut into florets
300 gpotato, peeled and diced into 1-inch cubes
2 tbspghee(optional)
2 tbspvegetable oil
0.5 tspmustard seed
0.5 tspcumin seed
1 pcsyellow onion, finely chopped
1 tbspginger, grated
2 clovegarlic, minced
0.5 tspturmeric powder
1 tspcoriander powder
0.5 tspcumin powder
0.5 tspgaram masala
1 pcstomato, diced
0.25 cupwater
0.75 tspsalt

garnish

2 tbspcilantro, fresh, chopped

Equipment

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

The method

Step by step

1
Heat the vegetable oil (or ghee) in a large pan or Dutch oven over medium heat.
About 1 min
Cook’s note: 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.
About 1 min
3
Stir in the yellow onion and cook until softened and translucent, about 5-7 minutes.
About 7 min
Cook’s note: Stir occasionally to ensure even cooking and prevent burning.
4
Add the grated ginger and minced garlic, cooking for another minute until fragrant.
About 1 min
Cook’s note: 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.
About 1 min
Cook’s note: 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.
About 4 min
7
Stir in the cauliflower florets and diced potatoes, ensuring they are well coated with the spice mixture.
About 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.
About 20 min
Cook’s note: 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.
About 3 min
11
Garnish with fresh chopped cilantro before serving.

Per serving

Nutrition

74%Score

Calories: 250.2kcal
Protein: 5.2g
Carbs: 25.9g
Fat: 15.1g
Fibre: 6g
Sugar: 5.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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