Aloo Gobi

Name: Aloo Gobi
Yield: 6 Servings
Ingredients: cup vegetable oil: 1/4; large cauliflower (cut into florets, bigger florets can be halved): 1; large potatoes (peeled and cut into medium sized cubes): 3; large onion (peeled and finely chopped): 1; Fresh ginger (peeled and grated); Half a garlic (minced); bunch coriander (stalks should be separated and leaves chopped): 1; cans ( 9 oz) diced tomatoes: 2; cup fresh or frozen peas (optional): 1; small green chilies or 2 tsp chili powder: 1; tsp turmeric: 2; tsp salt: 1; tsp cumin seeds: 1; tsp garam masala: 2

Features:

Cuisine:

Indian

1 hr
Serves 6
Easy

Ingredients

1/4 cup vegetable oil
1 large cauliflower (cut into florets, bigger florets can be halved)
3 large potatoes (peeled and cut into medium sized cubes)
1 large onion (peeled and finely chopped)
Fresh ginger (peeled and grated)
Half a garlic (minced)
1 bunch coriander (stalks should be separated and leaves chopped)
2 cans ( 9 oz) diced tomatoes
1 cup fresh or frozen peas (optional)
1 small green chilies or 2 tsp chili powder
2 tsp turmeric
1 tsp salt
1 tsp cumin seeds
2 tsp garam masala

When it comes to homemade vegetarian dishes, aloo gobi is always a favorite for everyone.

Though a simple dish, aloo gobi is packed with flavor and nutrients. The dish is a perfect accompaniment to parathas, naan or boiled rice. Even though cauliflower or gobi is the main star of the show, this dish is never complete without potatoes.

Health benefits

Each serving of this recipe of aloo gobi contains 250 calories.

This recipe is very healthy as it contains very little oil. Cauliflowers are known to be extremely healthy and are loaded with vitamins and antioxidants. If you are following a paleo or ketogenic diet, then you can even all gobi as is.

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How to make Aloo Gobi

In a large saucepan, heat oil for about a minute or so.
Add the cumin seeds and chopped onion. Fry until the onions become tender and translucent.
Add salt, coriander stalks and turmeric and give the mixture a quick stir.
Add the chilies and tomatoes in the mixture and let cook for 3 minutes.
Add the ginger and garlic. Stir to combine and let cook until the raw smell goes away.
Add in the potatoes, peas and the cauliflower. You can pour 3-4 tablespoons of water in the curry so that the mixture doesn’t become too thick.
Make sure that the vegetables are coated with the curry sauce. Stir without breaking the cauliflower florets.
Cover the curry and let simmer for 20 minutes on low heat cover. You can stir in occasionally to ensure all flavors are combined well.
Remove from heat, garnish chopped coriander leaves, and serve with roti or rice.

Trivia

Cauliflower is white because its leaves cover the bunch completely; preventing the sunlight from creating chlorophyll in the florets and make any color.
Mark Twain once said “Cauliflower is nothing but a college education.”
Cauliflower is one of the most used vegetables for people practicing a ketogenic diet. They use it to substitute flour based dishes such as pizza dough, bread sticks and even rice.
Even though most people only eat the florets, the stalk and leaves the the cauliflower are edible as well.