Aloo Gobi (Indian-Spiced Potatoes and Cauliflower)

Name: Aloo Gobi (Indian-Spiced Potatoes and Cauliflower)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 medium yellow onion; 3 garlic cloves; 2 teaspoons fresh ginger; 1 green chili; ½ teaspoon cumin seeds; 1 ½ pounds 2 large russet potatoes, peeled and cut into 1-inch cubes; 1 pound 1 medium cauliflower, cut into 2-inch florets; ½ teaspoon sea salt; ½ teaspoon ground turmeric; 1 ½ - 2 cups water; 1 large tomato; ½ teaspoon garam masala; ½ cup fresh cilantro; 4 cups Cooked basmati rice

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 servings
Calories
456 kcal
Course
Side Dish, Main Course
Cuisine
Indian, American

Aloo Gobi (Indian-Spiced Potatoes and Cauliflower)

Omar Parker

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Hearty potatoes and tender cauliflower florets are cooked up with tomatoes and Indian spices to make this flavor-packed aloo gobi.

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Ingredients

Servings

2 tablespoons vegetable oil
1 medium yellow onion coarsely chopped
3 garlic cloves finely chopped
2 teaspoons fresh ginger peeled and minced
1 green chili jalapeño or serrano, sliced
½ teaspoon cumin seeds
1 ½ pounds 2 large russet potatoes, peeled and cut into 1-inch cubes
1 pound 1 medium cauliflower, cut into 2-inch florets
½ teaspoon sea salt
½ teaspoon ground turmeric
1 ½ - 2 cups water
1 large tomato cut into 1-inch cubes
½ teaspoon garam masala
½ cup fresh cilantro chopped

To serve:

4 cups Cooked basmati rice

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Instructions

In a large saucepan, heat up the oil over medium heat. Once the oil is hot, add the onion and garlic and stir-fry until soft and translucent, 1-2 minutes. Add the ginger, chili, and cumin seeds, and stir-fry for another 1 minute.
Add the potatoes and cauliflower and cook, stirring frequently, for about 4-5 minutes. Add the sea salt, ground turmeric, and 1 ½ cups of water. Stir to mix all the ingredients well. Bring to a boil and reduce the heat to a simmer. Cover and cook, stirring occasionally, until the potatoes and cauliflower are fork tender and the liquid has been reduced, about 15-20 minutes. You may need to add more water if it gets too dry, but this dish is meant to be thick.
Add the tomato and cook for another 2-3 minutes. Sprinkle in the garam masala and chopped cilantro and toss to mix.
Serve immediately with the cooked basmati rice.

Notes

It's important to make sure the cauliflower florets are cut slightly bigger than the potato cubes in order for the two veggies to cook evenly.

Nutrition Information

Show Details

Calories 456kcal (23%) Carbohydrates 87g (29%) Protein 11g (22%) Fat 8g (12%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 387mg (16%) Potassium 1251mg (36%) Fiber 7g (28%) Sugar 6g (12%) Vitamin A 397IU (8%) Vitamin C 73mg (81%) Calcium 87mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 456 kcal

% Daily Value*

Calories	456kcal	23%
Carbohydrates	87g	29%
Protein	11g	22%
Fat	8g	12%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Sodium	387mg	16%
Potassium	1251mg	27%
Fiber	7g	28%
Sugar	6g	12%
Vitamin A	397IU	8%
Vitamin C	73mg	81%
Calcium	87mg	9%
Iron	3mg	17%