Aloo Gobi is a spicy, tasty restaurant-style curry of cauliflower and potatoes with the flavor of spices like cumin, coriander, ginger and garlic woven through. This Indian vegan recipe is also gluten-free, soy-free and nut-free. Serve hot with rice and dal or roti or naan for a memorable meal.
Servings: 6 servings
- 3 medium gold potatoes (cut in a ¾th-inch dice)
- 1 medium cauliflower (florets separated)
- 2 tsp vegetable oil
- 1 tsp cumin seeds
- 1 medium red onion (cut in a very small dice)
- 2 small tomatoes (finely diced)
- 1 small green pepper like jalapeno (minced)
- ¼ cup cilantro or coriander leaves (divided)
- 1 tbsp ginger garlic paste
- ½ tsp paprika (for color) or cayenne (for more heat) (optional)
- ½ tsp turmeric
- 1 tsp mango powder (amchur) (This adds some tartness. You can use lemon juice instead)
- 1 tbsp coriander powder
- 1 tbsp garam masala
- Salt to taste
Heat the oil in a skillet or wok.
Add the cumin seeds. As they begin to turn a little darker and fragrant, add the onions with the green chili pepper and half the cilantro. Add some salt. Stir-fry over medium heat until the onions start to caramelize, about five minutes.
Add the tomatoes, coriander powder and the ginger garlic paste. Continue to stir-fry until the tomatoes have broken down completely in a pulp.
Add the turmeric, cayenne or paprika, if using, mango powder or lemon juice, and stir to mix. Add the potatoes and mix well.
Add the cauliflower, mix, and and sprinkle on a couple of tablespoons of water. Turn the heat to medium-low. Cover the wok or skillet with a tight lid, preferably one that can hold a couple of tablespoons of water poured over the lid. This helps the veggies to steam-cook without burning them. If you don't have a lid that can hold water, just monitor your wok more closely and sprinkle on more water if the veggies start to stick to the bottom before they are cooked.
Once the veggies are done, sprinkle on the garam masala and mix. You might want to add a little at a time to suit your taste. Check for salt and add more if needed.
Garnish with the remaining cilantro and serve hot.
Calories: 133kcal | Carbohydrates: 23.2g | Protein: 4.2g | Fat: 2.8g | Potassium: 773mg | Fiber: 4.7g | Vitamin A: 150IU | Vitamin C: 99.8mg | Calcium: 50mg | Iron: 1.6mg