Aloo Gobi
This easy Aloo Gobi has tender potatoes and cauliflower spiced just right. It's a great weeknight dinner or side dish.
Ingredients
- 2 medium potatoes
- 1 medium head cauliflower
- 4 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 2 medium tomatoes
- 1 tablespoon finely chopped ginger
- 2 cloves garlic
- 0.5 teaspoon salt
- 0.25 cup water
- 2 tablespoons fresh coriander leaves
Instructions
- Wash and peel the 2 medium potatoes. Cut them into 1.5 inch cubes.
- Wash the 1 medium head cauliflower and cut it into small florets.
- Wash and finely dice the 2 medium tomatoes.
- Peel and finely chop the 2 cloves garlic.
- Heat 4 tablespoons ghee or vegetable oil in a large pan or kadai over medium heat.
- Add 1 teaspoon cumin seeds to the hot oil and let them splutter for about 30 seconds.
- Add the 1 tablespoon finely chopped ginger and 2 cloves finely chopped garlic. Cook for 1 minute until fragrant.
- Add the diced 2 medium tomatoes to the pan. Cook for 3-4 minutes, mashing them gently with the back of a spoon, until they soften and the oil starts to separate.
- Stir in 0.5 teaspoon turmeric powder, 1 teaspoon coriander powder, and 0.5 teaspoon red chili powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
- Add the cubed 2 medium potatoes and cauliflower florets to the pan. Mix well to coat the vegetables evenly with the spice mixture.
- Add 0.5 teaspoon salt and 0.25 cup water. Cover the pan with a lid and reduce the heat to low. Cook for 15-20 minutes, or until the potatoes and cauliflower are tender, stirring occasionally to prevent sticking.
- Once the vegetables are cooked through, sprinkle 0.5 teaspoon garam masala over the aloo gobi and mix gently.
- Wash and finely chop 2 tablespoons fresh coriander leaves. Garnish the Aloo Gobi with the chopped 2 tablespoons fresh coriander leaves before serving.