Aloo Gobi

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 2 medium potatoes, diced
• 3 cups cauliflower florets
• 1/2 cup water
• Salt to taste
• Fresh cilantro, chopped for garnish

Steps

1. 1 Heat oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
2. 2 Add onion and cook until softened, about 5 minutes.
3. 3 Stir in garlic, ginger, turmeric, coriander, ground cumin, and cayenne pepper. Cook for 1 minute.
4. 4 Add potatoes and cauliflower, stirring to coat with spices.
5. 5 Pour in water, season with salt, cover, and cook until vegetables are tender, about 20 minutes.
6. 6 Uncover and cook until any excess liquid evaporates.
7. 7 Garnish with cilantro before serving.

Equipment

• Large skillet with a lid

Variations

• Add peas for extra color and sweetness.
• Stir in diced tomatoes for a saucier version.

Substitutions

• Coconut oil can replace vegetable oil for a richer flavor.
• Use frozen cauliflower if fresh isn't available.

Pairings

• Raita for a cooling contrast.
• Mango chutney for a sweet accompaniment.

Nutrition

Tips

• For extra flavor, use homemade or high-quality store-bought garam masala.
• If you like it spicy, add more cayenne pepper or a pinch of chili flakes.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop.

Serving Suggestions

• Serve with warm naan or fragrant basmati rice.
• A squeeze of fresh lime adds a bright zing.

FAQ