Ingredients
peeled and cut into wedges
chopped
1 cup if using chopped ripe tomatoes
adjust to taste
A pinch of
A fistful of
to taste
Aloo Gobi Recipe
DIY Recipes (Eva Moore)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 4 | 15 min | 20 min | 35 min | 7 |
Aloo Gobi, a renowned dish from Punjab, has gained worldwide recognition thanks to Indian restaurants. This dry side dish features cauliflower (gobi) and potatoes (aloo), seasoned with a variety of spices.
side dish
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Equipment
Stirring Spoon
Instructions
Begin by heating the oil in a pan over medium heat. Add the chopped onions and sauté until they become soft and translucent. Introduce the minced ginger and crushed garlic to the pan, stirring for about 2 minutes until the mixture becomes fragrant.
Next, add the potato wedges and cauliflower florets to the pan. Lower the heat, cover the pan, and cook the vegetables, stirring occasionally to prevent burning. Once the vegetables are halfway cooked, mix in the tomato paste or chopped tomatoes. Continue cooking for another 3-4 minutes until the vegetables are tender but not mushy.
Incorporate the spice powders—coriander, turmeric, cumin, and red chili—into the vegetable mix. Stir well to ensure the spices are evenly distributed. Allow the spices to cook through for about 2 minutes until their raw aroma fades. At this point, the potatoes and cauliflower should be roasted and dry. Season with salt.
Finally, sprinkle a pinch of garam masala over the dish and garnish with a generous amount of chopped coriander leaves. Give it a final stir to combine all the flavors before serving.
Aloo Gobi Recipe
DIY Recipes (Eva Moore)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 4 | 15 min | 20 min | 35 min | 7 |
Aloo Gobi, a renowned dish from Punjab, has gained worldwide recognition thanks to Indian restaurants. This dry side dish features cauliflower (gobi) and potatoes (aloo), seasoned with a variety of spices.
side dish
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Equipment
Stirring Spoon
Ingredients
peeled and cut into wedges
chopped
1 cup if using chopped ripe tomatoes
adjust to taste
A pinch of
A fistful of
to taste
Instructions
Begin by heating the oil in a pan over medium heat. Add the chopped onions and sauté until they become soft and translucent. Introduce the minced ginger and crushed garlic to the pan, stirring for about 2 minutes until the mixture becomes fragrant.
Next, add the potato wedges and cauliflower florets to the pan. Lower the heat, cover the pan, and cook the vegetables, stirring occasionally to prevent burning. Once the vegetables are halfway cooked, mix in the tomato paste or chopped tomatoes. Continue cooking for another 3-4 minutes until the vegetables are tender but not mushy.
Incorporate the spice powders—coriander, turmeric, cumin, and red chili—into the vegetable mix. Stir well to ensure the spices are evenly distributed. Allow the spices to cook through for about 2 minutes until their raw aroma fades. At this point, the potatoes and cauliflower should be roasted and dry. Season with salt.
Finally, sprinkle a pinch of garam masala over the dish and garnish with a generous amount of chopped coriander leaves. Give it a final stir to combine all the flavors before serving.