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Aloo Gobi (Indian Spiced Potatoes and Cauliflower) Recipe

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★★★★★

4.5 from 142 reviews

Aloo Gobi is a classic Indian vegetarian dish featuring spiced potatoes and cauliflower simmered with aromatic spices, onions, garlic, and ginger. This flavorful and comforting dish is a staple in Indian cuisine, easy to prepare, and perfect served with rice or flatbreads.

Ingredients

Scale

Main Ingredients

  • 400g Yukon Gold potatoes, peeled and cubed
  • 1 medium head of cauliflower, cut into florets
  • 1 onion, sliced
  • 2 cloves garlic, crushed
  • 2 tbsp grated ginger
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1/2 tsp garam masala
  • 1/4 cup passata (or crushed tomatoes)
  • 1 tbsp ghee (or oil)
  • Fresh coriander for garnish
  • Salt and pepper to taste

Instructions

  1. Boil Vegetables: Place the cubed potatoes in boiling water and cook until tender. Add the cauliflower florets, cover, and let them steam for 10 minutes to soften.
  2. Sauté Onions: Heat ghee in a deep frying pan over medium-high heat. Add the sliced onions and sauté until they turn golden brown, enhancing their sweetness and flavor.
  3. Add Aromatics and Spices: Stir in the crushed garlic and grated ginger followed by ground cumin, coriander, turmeric, and garam masala. Cook for about 2 minutes, stirring continuously until the spices release their fragrance.
  4. Combine Vegetables and Spices: Gently mix the boiled potatoes and cauliflower into the spiced onion mixture, ensuring the vegetables are evenly coated with the aromatic spices.
  5. Simmer with Tomatoes: Pour in the passata (or crushed tomatoes) and reduce the heat to a gentle simmer. Let the mixture cook for around 5 minutes until everything is heated through and the flavors meld together.
  6. Season and Garnish: Season the dish with salt and pepper to taste. Finally, garnish with fresh coriander leaves to add a fresh, aromatic finish before serving.

Notes

  • You can substitute ghee with vegetable oil or mustard oil for different flavor profiles.
  • For added heat, include chopped green chilies when sautéing onions.
  • This dish pairs well with basmati rice or Indian flatbreads like roti or naan.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated.

Keywords: Aloo Gobi, Indian spiced potatoes cauliflower, vegetarian Indian recipe, spicy potato cauliflower curry

Find it online: https://zarameals.com/aloo-gobi-indian-spiced-potatoes-and-cauliflower-recipe/