Aloo Gobi

Name: Aloo Gobi
Total time: 35 min
Yield: 4 servings
Ingredients: 2 medium, peeled and cubed potatoes; 1 small head, cut into florets cauliflower; 2 cloves, minced garlic; 1 inch piece, grated ginger; 0.5 teaspoon turmeric powder; 1 teaspoon cumin seeds; 1 teaspoon garam masala; 3 tablespoons vegetable oil; 0.25 cup, chopped fresh cilantro; to taste salt

A classic dry curry featuring tender potatoes and cauliflower florets tossed in aromatic spices.

Indian⏱ 35 min✓ No common allergens

✨ Good source of fiber✨ High in Vitamin C✨ Good source of potassium

Ingredients

Potatoes2 medium, peeled and cubed
Cauliflower1 small head, cut into florets
Garlic2 cloves, minced
Ginger1 inch piece, grated
Turmeric powder0.5 teaspoon
Cumin seeds1 teaspoon
Garam masala1 teaspoon
Vegetable oil3 tablespoons
Fresh cilantro0.25 cup, chopped
Saltto taste

Nutrition (per serving, makes 4)

Calories193 kcal

Protein4.2 g

Carbs22 g

Fat10.8 g

Fiber4.2 g

Sugar2.9 g

Sodium300 mg

Vitamin C72 mg

Iron0.6 mg

Calcium4 mg

Potassium710 mg

Estimated values.

Steps

1Heat vegetable oil in a large pan or kadai over medium heat, then add cumin seeds and let them crackle.
2Add cubed potatoes and cook, stirring occasionally, for about 5-7 minutes until they are lightly browned and partially cooked.
3Stir in cauliflower florets, minced garlic, and grated ginger, continuing to cook for another 5 minutes.
4Sprinkle in turmeric powder, garam masala, and salt, mixing well to coat all the vegetables evenly.
5Cover the pan and cook on low heat for 10-15 minutes, or until both potatoes and cauliflower are tender, stirring occasionally to prevent sticking.
6Garnish with fresh cilantro before serving hot.