Aloo gobi
Aloo gobi, from above
VegVeganPunjab

Aloo gobi

Potato and cauliflower: two newcomers who became the most Indian thing on the plate.

35 minTime
5 gProtein each
mediumSpice
How two newcomers became a classic3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
223kcalsame
5 gproteinsame
6 gfibresame
35minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Cauliflower1 medium head, in florets
Potato2 medium, cubed
Onion1 medium, sliced
Tomato1 medium, chopped
Ginger2.5 cm, julienned
Green chilli2, slit
Cumin seeds1 tsp
Turmeric (ground turmeric)½ tsp
Red chilli powder (indian red chili powder)1 tsp
Coriander powder (ground coriander)2 tsp
Garam masala½ tsp
Dry mango powder½ tsp
Cooking oil (vegetable oil)3 tbsp
Coriander leaves (cilantro)a handful
Saltto taste

Method

5 steps
  1. 1Heat the oil in a wide kadai. Add cumin, then the potatoes. Fry until the edges colour.
  2. 2Add onion, ginger and green chilli. Cook until the onion softens.
  3. 3Add the cauliflower, turmeric, chilli powder, coriander powder and salt. Toss, cover and cook on low.
  4. 4Add the tomato, uncover and cook on medium until everything is tender and dry.
  5. 5Finish with garam masala, amchur and coriander leaves.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Aloo gobi: a bread or rice, a side, something to drink and something sweet.

Bread or rice Aloo paratha50 min
Bread or rice Gur wale chawal45 min
With a main Kadai paneer35 min
With a main Dal makhani100 min
To drink Sweet lassi10 min
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