Spicy Indian Potato and Cauliflower (Aloo Gobi)

Name: Spicy Indian Potato and Cauliflower (Aloo Gobi)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 500 g Potatoes; 500 g cauliflower; 150 g onion; 200 g tomato; 15 g ginger; 10 g garlic; 5 g turmeric; 5 g cumin; 5 g coriander; 5 g garam masala; 3 g chili powder; 30 ml vegetable oil

A flavorful and spicy dry curry with potatoes and cauliflower. Makes a great side dish that reheats well.

Total: 1 h 10 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 215
Protein: 5 g
Fat: 8 g
Carbs: 32 g

Ingredients

for 4 servings

Potatoes500 g
cauliflower500 g
onion150 g
tomato200 g
ginger15 g
garlic10 g
turmeric5 g
cumin5 g
coriander5 g
garam masala5 g
chili powder3 g
vegetable oil30 ml

Method

5 steps

Chop the potatoes into 1-inch cubes and cut the cauliflower into small florets. Finely dice the onion, tomato, ginger, and garlic.
Heat the vegetable oil in a large pan over medium heat. Add the onion, ginger, and garlic, sautéing until the onion is translucent.
Stir in the turmeric, cumin, coriander, garam masala, and chili powder, cooking for 1 minute until fragrant.
Add the chopped tomatoes and cook until softened, then add the potatoes and cauliflower florets.
Cover the pan and cook on low heat for 25 to 30 minutes, stirring occasionally, until the potatoes and cauliflower are tender.