Aloo Gobi

Aloo Gobi
  • PREP TIME
    30 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    1 hrs 5 mins
  • SERVING
    6 People
  • VIEWS
    210

Embark on a culinary journey to India with Aloo Gobi, a vibrant dish showcasing the earthy flavors of cauliflower and potatoes, perfectly spiced and crisped to golden perfection. This rendition balances traditional techniques with modern flair, ensuring a delightful experience for all palates.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    18 g
  • Fiber
    4 g
  • Protein
    3 g
  • Saturated Fat
    1 g
  • Sodium
    408 mg
  • Sugar
    2 g
  • Fat
    7 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat. (2 minutes)

Image Step 02
02 Step

Recipe View Add cumin seeds and cook until they turn golden brown and begin to pop, about a few seconds. Reduce heat to medium. (1 minute)

Image Step 03
03 Step

Recipe View Add sliced onion and cook until lightly browned, stirring occasionally. (5 minutes)

Image Step 04
04 Step

Recipe View Stir in minced serrano chiles and ginger paste; cook for 1 minute until fragrant. (1 minute)

Image Step 05
05 Step

Recipe View Season with ground coriander, turmeric powder, cayenne pepper, garam masala, and paprika; cook until fragrant. (30 seconds)

Image Step 06
06 Step

Recipe View Add potatoes and salt to the pot; cover and cook for 5 to 7 minutes. (7 minutes)

Image Step 07
07 Step

Recipe View Add cauliflower florets; cover and steam in its own juices until tender, approximately 20 minutes. (20 minutes)

Image Step 08
08 Step

Recipe View Stir in lemon juice to brighten the flavors. (1 minute)

Image Step 09
09 Step

Recipe View Add the remaining 1 tablespoon of oil around the edges of the pot. Increase heat to medium-high. (1 minute)

Image Step 10
10 Step

Recipe View Cook until browned, stirring gently to avoid mashing the cauliflower, about 3 to 5 minutes. (5 minutes)

For a milder dish, reduce the amount of serrano chile peppers and cayenne pepper according to your preference.
Consider serving Aloo Gobi with a side of cooling raita or plain yogurt to complement the spices.
Ensure the potatoes and cauliflower are cut into uniform sizes to ensure even cooking.
Adjust spices based on personal preference; a pinch of amchur (dried mango powder) can add a tangy note.

Adan Parker

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 70 Ratings)
Total Reviews: (8)
  • Meda Schuppe

    Great recipe! I added a pinch of amchur (dried mango powder) for a bit of tang.

  • Derick Auer

    Easy to follow instructions and delicious results! I will definitely be making this again.

  • Aurelie Reinger

    This recipe is amazing! The spice level was perfect for me, but I did add a little more garam masala.

  • Mckenzie Skiles

    My family loved this! Even my kids, who are usually picky eaters, enjoyed it.

  • Hermann Bailey

    The steaming method worked beautifully. The cauliflower and potatoes were perfectly tender.

  • Alicia Lindgren

    I found it a bit too spicy, even after reducing the amount of serrano peppers. Next time, I'll omit them altogether.

  • Edison Olson

    I made this for a vegetarian friend, and it was a huge hit! I served it with naan bread and raita.

  • Sidney Jenkins

    I used coconut oil instead of vegetable oil, and it added a nice flavor.

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