Aloo Gobi
Potatoes and cauliflower cooked with cumin, turmeric, ginger and tomato until tender and golden. A dry curry that’s vegan.
- Servings
- 4
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
Ingredients
Equipment
- Large skillet with a lid
Instructions
Heat the oil in the skillet over medium heat. Add the cumin seeds and let them sizzle for 30 seconds, then cook the onion until soft, 5 minutes.
Add the ginger and garlic for 1 minute, then the turmeric, coriander and cayenne for 30 seconds.
Add the potatoes, cauliflower and salt and toss until everything is coated in the spices. Add ¼ cup water, cover and cook over medium-low heat, stirring now and then, until the potatoes are nearly tender, 15 minutes.Add the potatoes, cauliflower and salt and toss until everything is coated in the spices. Add 59 mL water, cover and cook over medium-low heat, stirring now and then, until the potatoes are nearly tender, 15 minutes.
Add the tomato, uncover and cook, turning gently, until the vegetables are tender and lightly browned in places, 8–10 minutes.
Sprinkle with the garam masala and cilantro and serve with flatbread or rice and dal.
Notes
- Stir gently so the cauliflower keeps its shape.
My notes
Saved in this browser only.
Nutrition estimate
- Calories
- 260
- Protein
- 7 g
- Carbs
- 36 g
- Fat
- 11 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
.jpg){kind=link}