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Aloo Gobi
Created by: Howcan Team
Ingredients
- 2 medium potatoes, peeled and cubed
- 1 small cauliflower, cut into florets
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon red chili powder
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions
- In a large pan, heat 2 tablespoons of vegetable oil over medium heat.
- Add 1 teaspoon of cumin seeds and let them sizzle for a few seconds.
- Add 1 finely chopped onion and sauté until golden brown.
- Stir in 1 teaspoon of ginger paste and 1 teaspoon of garlic paste, and cook for 1 minute.
- Add 2 chopped tomatoes and cook until they soften and the oil separates from the mixture.
- Sprinkle in 1 teaspoon of ground turmeric, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1/2 teaspoon of red chili powder. Mix well.
- Add the cubed potatoes and cauliflower florets to the pan. Season with salt to taste.
- Cover and cook for 15-20 minutes, stirring occasionally, until the vegetables are tender but not mushy.
- Garnish with fresh cilantro leaves and serve hot with naan or rice.
Aloo gobi is a classic Indian dish made with potatoes (aloo) and cauliflower (gobi), cooked with aromatic spices. Its origins can be traced back to the Punjab region of India, where it was traditionally prepared as a vegetarian dish. The combination of tender potatoes and cauliflower, infused with cumin, turmeric, and other spices, creates a flavorful and comforting meal. Renowned chefs like Sanjeev Kapoor and Madhur Jaffrey have popularized aloo gobi through their cookbooks and television shows, bringing this beloved dish to a global audience. Today, you can find exceptional versions of aloo gobi in Indian restaurants around the world, with some of the best renditions hailing from the streets of Delhi and the kitchens of Mumbai. To make the perfect aloo gobi, it's crucial to achieve the right balance of spices and ensure that the potatoes and cauliflower are cooked to tender perfection without being mushy. Some chefs also add a touch of tangy tomato or a sprinkle of fresh cilantro to elevate the flavors. For a unique twist, consider trying the dry version of aloo gobi, where the dish is cooked without the use of excess moisture, resulting in a delightful texture and intensified spices. Whether enjoyed with fluffy naan or fragrant basmati rice, aloo gobi continues to be a beloved staple in Indian cuisine.
40 min
4
250 calories
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