Indian🥬 Vegetables

Aloo Gobi

Name: Aloo Gobi
Total time: 55 min
Cuisine: Indian
Ingredients: 1 lb Yukon Gold potatoes; ~½ head cauliflower; 2 tbsp oil; ½ cinnamon stick; 1½ tsp cumin seeds; 1 yellow onion; 6 garlic cloves; 1 ginger; ½ lb tomatoes; 1 serrano pepper; ½ tsp turmeric powder; ¼ tsp asafoetida (hing); 1 tsp mild Indian chili powder; 2 tsp ground coriander; 1½ tsp amchur powder (dried mango powder); to taste salt and black pepper; ~2 tbsp fenugreek leaves (kasuri methi); ½ tsp garam masala; ~1 tsp vegan butter; 1 handful cilantro; ~½ lime lime or lemon juice

⏱ 55 min

A classic Indian dish of potatoes and cauliflower with a spiced tomato base. Unlike traditional methods, this version roasts the potatoes and cauliflower in the oven until golden and crispy, then combines them with a fragrant masala made from onions, garlic, ginger, and warm spices.

VeganLow-cal

Adapted from a video by Rainbow Plant Life

I tried making Aloo Gobi for my Indian parents

Watch on YouTube

Ingredients

Yukon Gold potatoes1 lb
cauliflower1 small to medium head, cut into small to medium florets~½ headest.
oil2 tbsp
cinnamon stickhalved½
cumin seeds1½ tsp
yellow onionmedium, diced1
garlic clovesminced6
ginger1 inch piece, minced, unpeeled1
tomatoes

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1
Wash and cut potatoes into roughly 1-inch pieces; no need to peel. For cauliflower, strip away leaves and cut out the core, then hand-pick florets. Trim large florets to uniform small to medium size.
2
Place potatoes and cauliflower on separate sheet pans. Line the potato pan with parchment paper to prevent sticking; leave the cauliflower pan unlined for better browning. Roast at 425°F (220°C) for 22-25 minutes without flipping.
3
While vegetables roast, prepare the masala. Heat 2 tbsp oil in a deep sauté pan over medium-high heat. Once shimmering, add the halved cinnamon stick and 1.5 tsp cumin seeds. Toast for about 1 minute until darker in color, stirring frequently.
4
Add the diced onion and a pinch of salt. Cook until the onion begins to brown, about 8 minutes. If the onion appears to dry out or brown too much on the edges, add a splash of water to regulate temperature.
5
Add the minced garlic and ginger, plus 0.5 tsp turmeric and 0.25 tsp asafoetida. Stir frequently for 1-2 minutes.
6
Add the finely chopped tomatoes with their juices, the slit serrano pepper, 1 tsp mild Indian chili powder, 2 tsp ground coriander, and 1.5 tsp amchur powder. Season with salt and pepper. Simmer for about 5 minutes until the tomatoes soften and melt into the masala.
7
Check the roasted potatoes and cauliflower. They should be tender but not soft, beautifully browned and caramelized.
8
Gently fold the roasted potatoes and cauliflower into the masala, being careful not to mash them. Add fenugreek leaves and 0.5 tsp garam masala. For extra richness, add 1-2 teaspoons vegan butter if desired.
9
Turn off the heat and let everything cool for 5 minutes. Chop fresh cilantro including tender stems and stir in along with a squeeze of lime or lemon juice. If you skipped the amchur powder, add extra citrus juice for acidity.
10
Remove the cinnamon stick and the serrano pepper. Taste and adjust seasoning with salt or additional garam masala as desired. Serve immediately.

Aloo Gobi

Ingredients

Steps

More like this