Aloo Gobhi or Aloo Gobi is one of the most popular and delicious vegan dishes from India. Made with cauliflower and potatoes, this gluten-free recipe is a must-try for every food lover whether vegan or not.
Servings 5 people
Calories 151 kcal
4 cups medium-sized cauliflower florets 1 medium-sized head of cauliflower 2 cups medium-sized potato cubes 1 medium-sized red onion finely chopped 2 medium-sized tomatoes finely chopped 1 teaspoon grated garlic 1 teaspoon finely chopped ginger 2 finely chopped green chilies adjust as per taste 1/4 cup finely chopped coriander leaves 1/2 teaspoon cumin seeds 1 tbsp coriander powder 1/2 teaspoon red chili powder 1/4 teaspoon turmeric powder 1/4 teaspoon asafoetida 1 teaspoon dried mango powder optional 1.5 tbsp mustard oil/ any other cooking oil of your choice Salt as per taste
Heat oil in a pan and add cumin seeds. When the seeds start spluttering add grated garlic and saute until the raw smell goes away. Add chopped onion and salt. Saute until onion turns golden brown. Next, add all the spice powder (except mango powder) along with a tablespoon of water and saute for a few seconds. Add chopped tomatoes, mix and cover the pan. Cook for 3-4 minutes or until the tomatoes get nicely cooked. Remove the lid, add potatoes, green chilies, and 1/4 cup of water. Mix everything, cover the pan and cook for a few minutes or until the potatoes are half cooked. Add cauliflower florets and chopped ginger. Mix and cover the pan again. Cook for around 10-12 minutes. Remove the lid and cook uncovered for another 3-4 minutes. Finally add dry mango powder, coriander leaves, and mix well. Serve hot with roti, paratha or rice.
Don't overcook cauliflower otherwise, it will turn mushy.
Instead of dried mango powder, you can also add lime juice.
Calories: 151 kcal | Carbohydrates: 25 g | Protein: 4 g | Fat: 5 g | Saturated Fat: 1 g | Sodium: 97 mg | Potassium: 754 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 523 IU | Vitamin C: 67 mg | Calcium: 45 mg | Iron: 2 mg