DinnerMain Course

Aloo Gobi

Name: Aloo Gobi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 porties
Cuisine: indian
Ingredients: 500 g cauliflower cut into florets; 300 g potato peeled and diced into 1-inch cubes; 2 el ghee (optioneel); 2 el vegetable oil; 0,5 tl mustard seed; 0,5 tl cumin seed; 1 st yellow onion finely chopped; 1 el ginger grated; 2 teentje garlic minced; 0,5 tl turmeric powder; 1 tl coriander powder; 0,5 tl cumin powder; 0,5 tl garam masala; 1 st tomato diced; 0,25 kopje water; 0,75 tl salt; 2 el 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.

Een origineel recept van Forkin

Totale tijd: 50 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 250 kcal

VegetarischGlutenvrij

Allergeneninformatie: kan melk en mosterd bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

500 gcauliflower, cut into florets
300 gpotato, peeled and diced into 1-inch cubes
2 elghee(optioneel)
2 elvegetable oil
0,5 tlmustard seed
0,5 tlcumin seed
1 styellow onion, finely chopped
1 elginger, grated
2 teentjegarlic, minced
0,5 tlturmeric powder
1 tlcoriander powder
0,5 tlcumin powder
0,5 tlgaram masala
1 sttomato, diced
0,25 kopjewater
0,75 tlsalt

garnish

2 elcilantro, fresh, chopped

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

74%Score

Calorieën: 250,2kcal
Eiwit: 5,2g
Koolhydraten: 25,9g
Vet: 15,1g
Vezels: 6g
Suiker: 5,6g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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