Aloo gobi
User Reviews
5
2 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
45 mins
-
Rest
10 mins
-
Total Time
1 hr 15 mins
-
Servings
4 People
-
Calories
377 kcal
-
Course
Main Course
Aloo gobi
Report
Aloo gobi, alu gobi, or aloo gobhi (आलू गोभी) is an Indian curry dish made from potatoes (aloo) and cauliflower (gobi) with various spices.
Share:
Ingredients
- 7 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- ½ teaspoon nigella seeds
- 1 lb potatoes cut into large 1 inch (2, 5 cm) cubes, white
- 1 medium cauliflower , cut into florets slightly larger than the potatoes
- 1 yellow onion , thinly sliced
- 4 cloves , crushed
- 2 teaspoons ginger grated fresh
- 5 tomato peeled and chopped
- 1 tablespoon tomato paste
- 2 teaspoons coriander seeds , roasted and ground
- 1 teaspoon hot pepper flakes
- ½ teaspoon Turmeric ground
- ½ cup water
- 3 small green hot peppers , cut lengthwise
- 1 teaspoon salt
- 1 tablespoon fenugreek leaves kasuri methi), optional, dry
- 1 teaspoon garam masala
- ½ lime , freshly squeezed
- 1 small bunch cilantro , finely chopped
Instructions
- Heat 5 tablespoons of oil in a skillet over medium to high heat.
- When the oil is hot, add the cumin and nigella seeds and cook for a few seconds until they pop, then add the potatoes and sauté until golden brown.
- Remove the potatoes from the skillet using a skimmer and place them in a bowl.
- Repeat the same operation with the cauliflower, and transfer them to a separate bowl.
- Lower the heat to low to medium, add the remaining 2 tablespoons of oil, and the onion and sauté until tender and golden (but not brown), then stir in the garlic and ginger and sauté while stirring for a few minutes.
- Add the tomatoes, ground coriander, chili and turmeric and cook, stirring regularly, until the oil begins to surface on the sides of the skillet.
- Add the potatoes and green hot peppers. Season with salt. Bring to a boil, lower the heat, cover and cook for 5 minutes.
- Add the cauliflower and water, mix, cover and cook until the cauliflower and potatoes are tender, gently stirring occasionally, to make sure they don't stick by adding more water gradually, if necessary.
- Remove from the heat, stir in the kasuri methi and garam masala and let stand 10 minutes, then stir in the lime juice and cilantro before serving.
- Serve with rice, naan or paratha bread.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
