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Aloo gobi – Indian potato and cauliflower
Dinner

Aloo gobi – Indian potato and cauliflower

Dry-fried potatoes and cauliflower with turmeric, cumin, and coriander — a Punjabi everyday classic. Simple, vegan, and full of flavour.

TraditionalEverydayQuickDinnerSideGrøntsager
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Rate:
35 min total
4 servings
Very Easy

Ingredients

servings
Units

  • Aloo gobi

    • 10.6 oz Potatoes, cut into 2 cm cubes
    • 1 stk Cauliflower (about 400 g), in florets
    • 1 stk Onion, finely chopped
    • 2 cm Ginger, grated
    • 1 tsp Cumin seeds
    • ½ tsp Turmeric
    • 1 tsp Ground coriander
    • ½ tsp Chili powder
    • ½ tsp Garam masala
    • 2 tbsp Neutral oil
    • 1 håndfuld Fresh cilantro
    • 1 tsp salt

Instructions

  1. 1

    Fry the vegetables

    1. Heat oil in a wide pan. Add cumin seeds and let them splutter for 30 sec. Add onion and fry until golden. Add ginger, turmeric, ground coriander, and chili powder, stir for 30 sec. Season with salt.
    2. Add potatoes and cauliflower. Toss well so the spices coat the vegetables. Cover and cook on medium-low heat for 18–20 min, stirring occasionally, until the potatoes are cooked through and lightly golden. Sprinkle with garam masala and fresh cilantro. Season with salt.
    25 min
    Pan

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Details

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in the fridge. Reheat in a pan.

Tips

Cooking

  • • Use a lid and low heat — the vegetables should dry-fry, not steam in too much moisture.

Author

N

Nordmad

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Author

N

Nordmad