Aloo Gobi
Aloo Gobi - classic side-dish made with potato, cauliflower and basic spices. Vegan, glutenfree, one-pot super simple Indian potato side dish gets ready in under 30 minutes. Serve as a part of a meal - as a side-dish with rice and dal, roti, naan or any flatbread.
Servings: 3
Calories: 350kcal
Ingredients
1 Cup =250ml ; 1 Tablespoon =15 ml ; 1 Teaspoon =5ml
- 3 Tablespoon Oil
- 1 Teaspoon Cumin
- 1 Green Chilli chopped
- 1 Teaspoon (or) ½ inch Ginger peeled and chopped
- ½ cup (or) 73 gms (or) 1 small Onion peeled and chopped
- ¼ cup (or) 38 gms (or) 1 small Tomato chopped
- ¼ Teaspoon Turmeric
- 1 Teaspoon Chilli Powder adjust to taste
- ½ Teaspoon Coriander Powder
- Salt as required
- 2.5 cups (or) 295 gms Cauliflower cut into florets
- 1.5 cups(or) 247 gms Potato peeled and cut into medium sized cubes
- ½ cup + ¼ cup Water adjust as required
- 1 Teaspoon Kasoori methi (dried fenugreek leaves) crushed
- 1 Tablespoon Lemon Juice adjust to suit your taste
- handful Coriander leaves chopped
Instructions
- Peel, cut potato into cubes, soak them in a bowl of water to prevent discolouring.1.5 cups(or) 247 gms Potato
- Prep the rest of the vegetables and keep everything ready on the counter.
- In a kadai or pan, heat oil over medium-low heat.3 Tablespoon Oil
- Once the oil is hot, add cumin and let it splutter for few seconds.1 Teaspoon Cumin
- Now add green chilli, ginger and saute for few seconds.1 Green Chilli, 1 Teaspoon (or) ½ inch Ginger
- Add onion, slightly increase the heat and saute for 3-4 minutes until onions starts to turn brown.½ cup (or) 73 gms (or) 1 small Onion
- Now add tomato followed by turmeric, chilli powder, coriander powder, salt and saute well.¼ cup (or) 38 gms (or) 1 small Tomato, ¼ Teaspoon Turmeric, 1 Teaspoon Chilli Powder, ½ Teaspoon Coriander Powder, Salt
- Add 1/2 cup water and cook for 5-7 minutes or until onion-tomato masala thickens and oil specs are formed on top layer.½ cup + ¼ cup Water
- Drain water from potatoes and add them along with cauliflower florets.2.5 cups (or) 295 gms Cauliflower, 1.5 cups(or) 247 gms Potato
- Add 1/4 cup water, close the kadai with lid, reduce the heat and cook 10 minutes until fork tender. Stir veggies in between once or twice.½ cup + ¼ cup Water
- Take the lid off the pan, add kasoori methi, lemon juice, coriander and gently mix.1 Teaspoon Kasoori methi (dried fenugreek leaves), 1 Tablespoon Lemon Juice, handful Coriander leaves
- Enjoy piping hot aloo gobi with flatbread or with any flavoured rice of your choice.
Notes
Soak chopped potatoes in water to prevent them from discolouring.
Adjust spices to your taste.
You can swap amchoor powder (dry mango powder) for lemon juice.
A dash of lemon juice enhances the flavour of potato cauliflower stir fry.
You can add more juice to infuse extra tang to your dish.
Do not add more water as this is a dry dish. Just 1/4-1/3 cup water is sufficient to cook the vegetables.
Cook potato and cauliflower on medium-low flame until moisture is completely absorbed and vegetables are cooked until fork tender.
** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.
Nutrition
Calories: 350kcal | Carbohydrates: 47g | Protein: 12g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 214mg | Potassium: 1981mg | Fiber: 13g | Sugar: 12g | Vitamin A: 297IU | Vitamin C: 259mg | Calcium: 135mg | Iron: 4mg
