Aloo Gobi Cauliflower and Potatoes
Aloo gobi cauliflower and potatoes is an Indian curried cauliflower and potato dish that is vegan and delicious. Eat this with a side of roti, chapati, naan or other bread.
Ingredients
- ¼ tsp fenugreek seeds (optional)
- ¼ tsp cumin seeds
- 1 medium head cauliflower, cut into florets
- 3 Medium potatoes, if using russet only use 2
- 1 tomato, chopped
- 1 onion, sliced
- ½ tsp ginger paste
- 1 tbsp minced garlic
- 1 tsp salt
- 1 tsp coriander cumin powder
- ½ tsp turmeric
- 1 ½ tsp garam masala
- ⅛ tsp cayenne pepper
- 1 green chili, minced (optional)
- cilantro for garnish
Instructions
- Heat olive oil in a large pan or pot.
- Add cumin seeds and fenugreek seeds, simmer for 30 seconds.
- Add onion and cook until translucent (about 5 minutes).
- Add tomato, ginger paste, garlic, and chili if using. Mix well into the onions.
- Stir in dry spices and cook for another minute.
- Add cauliflower and potatoes. Mix into the gravy so evenly coated with spices. Cook for about 2 minutes.
- Cover and cook for 15-20 minutes. Stir occasionally (about every 5 minutes) to prevent things from burning to the bottom. Check the tenderness of the potatoes. When they are easily pierced with a fork, they are done.
- Ensure all liquid has evaporated from the bottom of the pan.
- Top with cilantro, and serve alongside roti, rice, or naan.
Nutrition
Serving: 1bowlCalories: 188kcalCarbohydrates: 41gProtein: 7gFat: 1gSaturated Fat: 1gSodium: 639mgPotassium: 1252mgFiber: 8gSugar: 7gVitamin A: 387IUVitamin C: 124mgCalcium: 64mgIron: 2mg
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