-
15
minPrep Time -
30
minCook Time -
45
minReady in -
perYield -
210
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
A delightful and aromatic concoction of potatoes (aloo) and cauliflower (gobi), this Classic Vegan Aloo Gobi recipe is a testament to the simplicity and elegance of Indian cuisine. Each vegetable is tenderly cooked to preserve its distinct taste, while being perfectly seasoned with a blend of aromatic spices that bring warmth and depth to the dish. This recipe ensures that the traditional textures and flavors are fully embraced in a vegan-friendly manner, without compromising on the richness that characterizes this beloved dish. Ideal for those seeking to explore the essence of Indian cooking or simply enjoy a wholesome, plant-based meal, this version of Aloo Gobi promises to be a heartwarming addition to any dinner table.
Ingredients
- 1 large cauliflower, cut into florets
- 3 medium potatoes, peeled and cubed
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 2 tomatoes, chopped
- Fresh cilantro for garnish
Steps:
- Heat oil in a large pan and add cumin seeds. Once they start to splutter, add onions and sauté until golden brown.
- Add ginger-garlic paste and sauté for a minute before adding turmeric, coriander, and red chili powders, along with salt. Stir well.
- Add potatoes to the pan, mix well with the spices, and cook covered on medium heat for about 10 minutes.
- Incorporate cauliflower florets and tomatoes, mixing gently to ensure the vegetables are coated with spices. Cover and cook on a low flame until the vegetables are tender.
- Garnish with fresh cilantro before serving with warm flatbreads or rice.
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