Aloo Gobi Adraki
A flavorful North Indian dry curry featuring cauliflower and potatoes with a prominent, warming ginger punch.
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Ingredients
- 500 grams Cauliflower florets
- 2 medium Potatoes, peeled and cubed
- 2 inch piece Fresh ginger, julienned
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 1/2 teaspoons Coriander powder
- 1/2 teaspoon Garam masala
- 2 pieces Green chilies, slit(optional)
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
Instructions
- 1
Heat oil in a heavy-bottomed pan or kadai over medium heat.
- 2
Add cumin seeds and let them splutter, then add half of the julienned ginger and the green chilies.
- 3
Add the cubed potatoes and sauté for 3-4 minutes until they start to develop a slight golden crust.
- 4
Toss in the cauliflower florets and mix well with the potatoes and oil.
- 5
Lower the heat and add turmeric, red chili powder, coriander powder, and salt; stir to coat the vegetables evenly.
- 6
Cover the pan with a tight lid and cook on low heat for 12-15 minutes, stirring occasionally, until the vegetables are tender but not mushy.
- 7
Remove the lid, sprinkle garam masala and the remaining fresh ginger juliennes over the top.
- 8
Increase heat slightly and stir-fry for 2 minutes to crisp the edges, then garnish with fresh cilantro before serving.
Nutrition per Serving
185
Calories
4g
Protein
24g
Carbs
10g
Fat
6g
Fiber
4g
Sugar
590mg
Sodium
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