Aloo Gobi Potato and Cauliflower Curry
Benefits:
- Cauliflower provides vitamins, minerals, and dietary fiber.
- Potatoes offer carbohydrates and essential nutrients.
- This dish combines the heartiness of potatoes and the mild flavor of cauliflower with aromatic spices.
- The spices used in the curry may offer potential health benefits, including aiding digestion and providing anti-inflammatory properties.
INGREDIENTS
- 2 cups cauliflower florets
- 2 medium-sized potatoes, peeled and diced
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2-3 green chilies, slit (adjust to taste)
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 2 tablespoons oil
- 1/2 teaspoon cumin seeds
- Fresh cilantro leaves, chopped (for garnishing)
- Lemon wedges (for serving)
INSTRUCTIONS
Prepare Vegetables: Wash and chop the cauliflower into florets. Peel and dice the potatoes.
Sauté Aromatics: In a pan, heat oil over medium heat. Add cumin seeds and let them splutter.
Add Onion and Chilies: Add chopped onions and green chilies. Sauté until the onions become translucent.
Add Ginger and Garlic: Add ginger paste and garlic paste. Sauté for a minute until the raw smell disappears.
Add Tomatoes and Spices: Add chopped tomatoes to the pan. Cook until the tomatoes soften and the mixture comes together.
Stir in turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well to coat the onions and tomatoes with the spices.
Cook Potatoes and Cauliflower: Add the diced potatoes and cauliflower florets to the pan. Mix well with the onion and spice mixture.
Stir-Fry: Continue to stir-fry the vegetables for a few minutes until they start to soften.
Cover and Simmer: Cover the pan and let the curry simmer on low heat for about 15-20 minutes, stirring occasionally. This allows the potatoes and cauliflower to fully cook and absorb the flavors.
Adjust Seasoning: Taste and adjust the salt and spiciness according to your preference.
Serve: Garnish the aloo gobi curry with chopped cilantro leaves. Serve with rice, roti, or any bread of your choice. Provide lemon wedges for an extra burst of flavor.
TIPS
- Cut the cauliflower florets and potato cubes to roughly the same size for even cooking.
- Adjust the spiciness by modifying the amount of green chilies and red chili powder.
- Serve this aloo gobi curry as a comforting and flavorful main dish.
NUTRITION VALUE
- Calories: ~150-200 (per serving)
- Carbohydrates: ~20-25g
- Protein: ~3-4g
- Fat: ~6-8g
- Fiber: ~4-5g
