Aloo Gobi
Ingredientsfor 2
240
Cal
7g
Protein
36g
Carbs
9g
Fat
- 11 small head cauliflower (about 1.5 lbs), cut into florets
- 23 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 33 tablespoons neutral oil
- 41 teaspoon cumin seeds
- 51 large yellow onion, finely diced
- 64 cloves garlic, minced
- 71-inch piece fresh ginger, grated
- 82 medium tomatoes, diced
- 91 teaspoon turmeric
- 101 teaspoon coriander powder
- 111/2 teaspoon cumin powder
- 121/2 teaspoon garam masala
- 131/2 teaspoon red chili powder
- 14Salt to taste
- 15Fresh cilantro for serving
Instructions
- 1
Heat oil in a large wok or skillet over medium-high heat. Add cumin seeds and sizzle 30 seconds. Add potatoes and cook, stirring occasionally, for 8–10 minutes until lightly golden on the outside. Add cauliflower florets and cook another 5 minutes.
- 2
Push vegetables to one side. Add onion to the empty space and cook 4–5 minutes until golden. Add garlic and ginger, stir everything together, and cook 2 more minutes. Add tomatoes, turmeric, coriander, cumin, and chili powder. Stir well to coat all vegetables.
- 3
Reduce heat to medium-low. Cover the pan and cook for 12–15 minutes, stirring every 4 minutes, until potatoes are tender when pierced with a knife and cauliflower is cooked through but not mushy. Remove lid and increase heat for 2 minutes to evaporate excess moisture.
- 4
Sprinkle garam masala over the top, season generously with salt, and toss. Garnish with fresh cilantro and serve with chapati or basmati rice.