Aloo Gobi
A dry Indian dish made with potatoes, cauliflower, and Indian spices.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Prep the Veggies: Soak the cauliflower florets in warm salted water for 10 minutes to clean them. Drain and pat completely dry to prevent steaming during the sauté process.
- 2
Temper the Spices: Heat 2 tbsp oil in a wide, heavy skillet over medium-high heat. Add the cumin seeds and let them sizzle for 10 seconds until aromatic. Stir in 1 tsp minced ginger and 1 green chili (slit) and cook for 30 seconds.
- 3
Pan-Fry Potatoes: Add the potato cubes. Sauté for 4-5 minutes until they start developing golden-brown crispy edges.
- 4
Add Cauliflower: Toss in the cauliflower florets. Sprinkle with turmeric and salt. Toss well to ensure all the vegetables are coated in the yellow turmeric oil. Sauté uncovered for 3 minutes.
- 5
Cover and Steam: Reduce the heat to low. Cover the skillet tightly with a lid and let the vegetables cook in their own steam for 10-12 minutes. Stir gently halfway through to prevent sticking.
- 6
Add Aromatics and Finish: Once the vegetables are fork-tender, add the chopped tomato, coriander powder, and 1/2 tsp garam masala. Cook uncovered for another 3-4 minutes to evaporate any excess moisture. Garnish generously with fresh cilantro.
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