Aloo Gobi (Potatoes & Cauliflower)

10 mins
|
20 mins
Written By:
Neha Chandra

Potatoes & Cauliflower are a dynamic duo which pair exceptionally well with another dynamic duo - Coriander & Cumin! Together these two duos make a hearty meal, also known through the popular Indian dish, Aloo Gobi.

Apart from the flavour they bring, one of the other reasons the Cumin and Coriander pair so well with the Potatoes & Cauliflower is that they help you digest these heavy vegetables better.

This recipe is packed with so much flavour - you can add some chilli powder or Garam Masala for extra depth and spiciness.

10 mins
|
20 mins

Aloo Gobi (Potatoes & Cauliflower)

Ingredients

  • 2 medium sized potatoes diced into cubes
  • 1 small cauliflower (cut into florets)
  • 1 chopped onion
  • 2 chopped tomatoes
  • 1.5 tsp ginger-garlic paste

Spices

  • 1.5 tsp coriander powder
  • 1.5 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • Sprinkle of black pepper (to absorb the turmeric)
  • 1/2 tsp red chilli powder
  • 1/4 tsp Garam Masala (optional)
  • Fresh coriander leaves to garnish

Directions

Heat 2 tsp oil in a pan fry cauliflower florets for few mins and then add potatoes

After a few mins, once these have some brown spots on them, set aside. In the same pan, heat 1.5 tsp oil and add cumin seeds.

Once fragrant add onions and cook until translucent. Then add ginger-garlic paste and for 2 mins cook until the raw smell goes away.

Add in chopped tomatoes and cook for further 2 mins until soft

Next add the spices; turmeric, black pepper and coriander powder. After 2 mins add the cauliflower and potatoes. Mix well and cover the pan to cook for further 5 mins ( you can add some water if needed to cook veggies further)

After 5 mins add chilli powder and Garam Masala (optional) and cooke for further 10 mins until cauliflower is tender (not too soft).

Garnish with fresh coriander leaves and serve with some hot basmati  or Jeera Rice.

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