Classic Aloo Gobi
Traditional dish · Indian
A quintessential North Indian vegetarian dish featuring cauliflower florets and potatoes simmered with aromatic spices. This classic preparation highlights the natural flavors of the vegetables, enhanced by a fragrant blend of ginger, garlic, turmeric, cumin, and coriander.
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Ingredients
- Cauliflower1 medium head
- Potatoes2 medium
- Onion1 medium
- Tomatoes2 medium
- Ginger1 inch piece
- Garlic3 cloves
- Green chilies1-2
- Vegetable oil2 tbsp
- Cumin seeds1 tsp
- Turmeric powder1 tsp
- Coriander powder1.5 tsp
- Garam masala0.5 tsp
- Saltto taste
- Fresh cilantrofor garnish
- Wateras needed
Steps
- 1
Wash and cut cauliflower into florets. Peel and cube potatoes.
- 2
Finely chop onion, tomatoes, ginger, garlic, and green chilies.
- 3
Heat oil in a large pan or pot over medium heat. Add cumin seeds and let them splutter.
- 4
Add chopped onions and sauté until golden brown.
- 5
Add ginger, garlic, and green chilies. Sauté for a minute until fragrant.
- 6
Add chopped tomatoes and cook until softened and oil starts to separate.
- 7
Stir in turmeric powder, coriander powder, and salt. Cook for 30 seconds.
- 8
Add potato cubes and cauliflower florets. Mix well to coat with spices.
- 9
Add about 1/4 cup of water, cover, and cook on low heat for 15-20 minutes, or until vegetables are tender, stirring occasionally. Add more water if needed to prevent sticking.
- 10
Once vegetables are cooked, stir in garam masala.
- 11
Garnish with fresh cilantro and serve hot.
