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.

TraditionalEverydayQuickDinnerSideVegan
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Rate:
35 min total
4 servings
Very Easy

Ingredients

servings

  • Aloo gobi

    • 300 g Potatoes, cut into 2 cm cubes
    • 1 stk Cauliflower (about 400 g), in florets
    • 1 stk Onion, finely chopped
    • 2 cm Ginger, grated
    • 1 tsk Cumin seeds
    • 0.5 tsk Turmeric
    • 1 tsk Ground coriander
    • 0.5 tsk Chili powder
    • 0.5 tsk Garam masala
    • 2 spsk Neutral oil
    • 1 håndfuld Fresh cilantro

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.
    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.
    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