Mealisto
Aloo Gobi
This comforting and aromatic Indian dish features tender potatoes and cauliflower florets cooked in a flavorful blend of spices, perfect for a hearty vegetarian meal.
Steps
1
Prepare the vegetables: Cut the cauliflower into medium florets. Peel and dice the potatoes into 2 cm cubes. Finely chop the onion, mince the garlic, and grate the ginger.
2
Heat the vegetable oil in a large pan or pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant. Then add the chopped onion and sauté until translucent, about 5 minutes.
3
Stir in the minced garlic and grated ginger, and cook for another minute until aromatic. Add the turmeric powder, coriander powder, and salt. Stir well to coat the onions, then add the diced potatoes.
4
Add the cauliflower florets to the pan. Pour in about 100 ml of water, cover, and cook for 15-20 minutes, or until the potatoes and cauliflower are almost tender. Stir occasionally to prevent sticking.
5
Remove the lid and continue to cook for another 5-10 minutes, allowing any excess water to evaporate and the vegetables to slightly brown. Serve hot with rice or flatbread.
Ingredients
Vegetable Oil
30 ml
Coriander Powder
1 tsp
Cumin seeds
1 tsp
Salt
1 tsp
Turmeric powder
1 tsp
Cauliflower
650 g
Garlic clove
3 clove
Ginger paste
20 g
Onion
1 pcs
Potatoes
600 g
Nutrition Facts
Per serving (4 Servings)
Calories
253kcal
Protein
7.1g
Carbs
39.7g
Fat
8.8g
Fiber
8.1g
