For a richer flavor, marinate the potatoes and cauliflower with a pinch of turmeric, red chili powder, and salt for about 15-20 minutes before frying. Adjust the amount of green chilies and red chili powder to suit your spice preference. Garnish with fresh coriander leaves and serve with a lemon wedge for an extra burst of flavor. Serve with hot roti, chapati, or rice and a side of cooling yogurt (curds).
Indian Potatoes and Cauliflower (Aloo Gobi)
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS3
Embark on a culinary journey to India with this classic Aloo Gobi recipe! Tender potatoes and cauliflower florets are simmered in a vibrant, aromatic tomato and onion-based sauce, infused with the warmth of traditional Indian spices. This comforting and flavorful dish is perfect as a main course or a delightful side.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Fiber7 g
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Protein6 g
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Saturated Fat3 g
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Sodium161 mg
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Sugar5 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
7 mins
Heat 1/8 inch of vegetable oil in a skillet over medium-high heat. Shallow-fry potatoes and cauliflower separately until lightly browned. (5-7 minutes each)
02
Step
7 mins
Transfer the fried potatoes and cauliflower to a bowl and set aside.
03
Step
1 mins
Add 1 tablespoon of vegetable oil to the same skillet and reduce the heat to medium. Add roasted cumin to the hot oil and sauté until fragrant. (1 minute)
04
Step
1 mins
Add minced garlic and green chile pepper and sauté until fragrant. (1 minute)
05
Step
5 mins
Add sliced onion and ginger-garlic paste; cook and stir until the onion turns translucent. (5 minutes)
06
Step
5 mins
Incorporate chopped tomato and season with salt. Cook until the tomato softens. (5 minutes)
07
Step
1 mins
Add red chile powder, garam masala, turmeric, cumin, and coriander. Taste and add a pinch of sugar if the mixture tastes sour. Cook until spices are fragrant. (1 minute)
08
Step
1 mins
Reduce heat to low, add water, and cook until the garam masala is cooked well.
09
StepAdd the reserved potatoes and cauliflower to the skillet. Mix well and season with salt and lemon juice, to taste. Add fenugreek and cook, covered. (1 minute)
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