Turmeric and Harissa Aloo Gobi
A spicy North African twist using harissa paste for a smoky, fiery heat profile.
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Ingredients
- 1 large head cauliflower florets
- 2 medium russet potatoes, cubed
- 2 tablespoons harissa paste
- 1 teaspoon ground turmeric
- 3 tablespoons olive oil
- 1 medium red onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 cup vegetable broth
- 1/4 cup fresh cilantro, chopped(optional)
- 1 tablespoon lemon juice
- 1 teaspoon salt
Instructions
- 1
Heat the olive oil in a large skillet or wok over medium-high heat.
- 2
Add the sliced onion and cook for 4-5 minutes until softened and slightly golden.
- 3
Stir in the garlic, harissa paste, turmeric, and cumin, cooking for 1 minute until fragrant.
- 4
Add the cubed potatoes to the pan and toss thoroughly to coat in the spice mixture.
- 5
Add the cauliflower florets and vegetable broth, then season with salt.
- 6
Cover the skillet with a lid and reduce heat to medium-low, simmering for 15-20 minutes.
- 7
Remove the lid and cook for an additional 5 minutes to allow any excess moisture to evaporate and the vegetables to crisp slightly.
- 8
Drizzle with lemon juice and garnish with fresh cilantro before serving.
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