Aloo Gobi

Name: Aloo Gobi
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 medium potatoes (peeled and cubed); 1 medium cauliflower (cut into bite-sized florets); 1/2 tsp turmeric powder; 1 tsp cumin seeds; 1 medium tomato (finely chopped); 1 tbsp coriander powder

A dry Indian dish made with potatoes, cauliflower, and Indian spices.

30 minutes

Serves 4

Lunch/Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

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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