Classic Aloo Gobi
A traditional North Indian dry curry made with tender potatoes and cauliflower florets sautéed in aromatic spices.
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Ingredients
- 1 medium head, cut into florets Cauliflower
- 2 medium, peeled and cubed Potatoes
- 3 tablespoons Vegetable Oil
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder
- 1/2 teaspoon Garam Masala
- 1 inch piece, julienned Ginger
- 2 slit lengthwise Green Chilies
- 1 teaspoon Salt
- 1/4 cup, chopped Fresh Cilantro
- 1 teaspoon Lemon Juice(optional)
Instructions
- 1
Heat oil in a large heavy-bottomed pan or wok over medium heat.
- 2
Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
- 3
Add the cubed potatoes and sauté for 5 minutes until they start to develop a light golden crust.
- 4
Stir in the cauliflower florets, ginger, and green chilies, mixing well with the potatoes.
- 5
Add the turmeric, red chili powder, and salt; toss thoroughly to coat the vegetables in the spices.
- 6
Cover the pan with a tight-fitting lid and cook on low heat for 15-20 minutes, stirring occasionally to prevent sticking.
- 7
Once the vegetables are fork-tender, sprinkle with garam masala and increase heat for 2 minutes to crisp the edges.
- 8
Garnish with fresh cilantro and a squeeze of lemon juice before serving hot with roti or naan.
Nutrition per Serving
185
Calories
4g
Protein
24g
Carbs
10g
Fat
5g
Fiber
3g
Sugar
590mg
Sodium
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