A classic Indian vegetarian curry featuring tender potatoes and cauliflower cooked with aromatic spices like cumin, turmeric, and garam masala in a flavorful tomato-based sauce.

indian

Nutrition

Provides moderate calories with good fiber content from vegetables, antioxidants from spices, and essential minerals while being naturally low in fat.

Calories	170 kcal
Energy	711 kJ
Protein	5 g
Total Fat	4 g
Saturated Fat	1 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	2 g
Cholesterol	0 mg
Carbohydrate	31 g
Sugars	7 g
Dietary Fibre	6 g
Sodium	300 mg

*per serving

VeganVegetarianGluten FreeDairy FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeKosherHigh FibreNutritious

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnercurryveganvegetarianmain courseone potstovetop

Aloo Gobi

Holy Cow Vegan (Vaishali Honawar)

4

Name: Aloo Gobi — Tasty Bites
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tablespoon Oil; 1 teaspoon Cumin Seeds; 1 medium Red Onion (finely chopped); 1 small Jalapeno Pepper (minced); 1 tablespoon Ginger Garlic Paste; 2 medium Potatoes (preferably waxy potatoes like yellow or red potatoes, cut in a 3/4th-inch dice); 1 medium Cauliflower (about 1.5 pounds, separated into large florets); 2 tablespoon Cilantro; Salt (to taste); For The Sauce; 1 tablespoon heaping Tomato Paste; 0.75 cup Water; 0.5 teaspoon Cayenne (or paprika for less heat); 0.5 teaspoon Turmeric; 1 tablespoon Ground Coriander; 1 teaspoon Ground Cumin; 1 tablespoon Garam Masala; 0.5 teaspoon Amchur (dried mango powder, optional); 1 tablespoon Lemon Juice (can skip if you use the amchur)

servings

0

per serve

0

minutes

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Ingredients

1 tablespoon Oil

1 teaspoon Cumin Seeds

1 medium Red Onion finely chopped

1 small Jalapeno Pepper minced

1 tablespoon Ginger Garlic Paste

2 medium Potatoes preferably waxy potatoes like yellow or red potatoes, cut in a 3/4th-inch dice

1 medium Cauliflower about 1.5 pounds, separated into large florets

2 tablespoon Cilantro

Salt to taste

For The Sauce

1 tablespoon heaping Tomato Paste

0.75 cup Water

0.5 teaspoon Cayenne or paprika for less heat

0.5 teaspoon Turmeric

1 tablespoon Ground Coriander

1 teaspoon Ground Cumin

1 tablespoon Garam Masala

0.5 teaspoon Amchur dried mango powder, optional

1 tablespoon Lemon Juice can skip if you use the amchur

Equipment

Large skillet or wok

Mixing bowl

Knife

Cutting board

Lid

Instructions

Mix the tomato paste, water, cayenne, turmeric, ground coriander, ground cumin, garam masala and amchur or lemon juice in a bowl. Set aside.

Heat the oil in a skillet or wok. Add the cumin seeds. As they begin to turn a little darker and fragrant, add the onions with the green chili pepper. Add some salt. Sauté over medium heat until the onions soften and become translucent, which should take 3-4 minutes.

Add the potatoes and cauliflower to the pan and toss to mix with the onions. Cover the pan with a tight lid and turn heat to low. Stir the potatoes and cauliflower occasionally to ensure they don't stick to the bottom of the pan. If they do, add a couple of tablespoons of water and continue to cook until the vegetables are tender.

Pour the reserved sauce over the cauliflower and potatoes and gently mix, taking care not to break the cauliflower florets. Cover the pan and cook on low heat for a couple of minutes so the spices in the sauce cook through.

Check and add more salt if needed to the aloo gobi. Garnish with cilantro and serve hot.