Aloo gobi

Spiced Potatoes with Cauliflower. This Aloo Gobi is packed with flavors, super comforting, vegan and basically the very best aloo gobi you will ever have!

Aloo gobi (potatoes & cauliflower) is a popular Indian dish in which potatoes and cauliflower are cooked with onions, tomatoes and spices. This dish can be manufactured in several methods, you can make it with only onions or only tomatoes or use no onion-tomato at all. I also make it in diverse approaches dependent on what substances I have on hand, the aloo gobi recipe that I am sharing today is one particular of my preferred versions. It has onions, tomatoes, ginger, garlic and yes spices!

1 common issue with aloo gobi is that when you cook it, the cauliflower becomes actually soggy and you don’t want that. You want the veggies to be cooked and tender but not soggy, that kind of spoils the taste and texture of this dish. Couple of ideas can assist avoid this:

one. Half cook the cauliflower and potatoes prior to adding it to the onion-tomato masala. You can parboil the potatoes and cauliflower or do what I did – fry them in little oil till they are half cooked. This assists in retaining the form and texture.

2. Don’t cover and cook the cauliflower, you can cover towards the end and cook on minimal flame only.

three. Include salt towards the finish when the dish is practically accomplished.

I have produced problems in the previous the place my cauliflower was all soggy and I didn’t like it at all and that’s how I learnt my lessons. If you follow the over tips, the texture ought to be ideal.

This recipe is vegan just like so many other Indian recipes. I had never heard the term “vegan” until about two many years ago and now when I consider about it, I virtually grew up eating vegan all the time. India has many vegetarian recipes that I grew up eating. We eat basic lentils, rice and veggies daily and nearly all of it is vegan. So enjoy this spicy potatoes and cauliflower vegan recipe from India and I hope you like it.

Method

Heat 2 teaspoon of oil in a pan on medium heat. Include cauliflower florets and fry for 2-3 minutes and then include the sliced potatoes.

Fry on medium-reduced flame for 7-eight minutes until potatoes and cauliflower have some brown spots on them.

Drain on a tissue paper and set aside.

In the same pan heat one.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.

Add the onions and cook for two minutes or until onion is translucent.

Include the ginger-garlic paste.

Cook for an additional two minutes or till the raw smell of ginger and garlic goes away.

Include the chopped tomatoes.

Cook for 2 minutes until tomatoes are minor soft.

When the tomatoes are little soft, include turmeric powder, red chilli powder, coriander powder and amchur (mango powder). Cover the pan and allow the masala cook for two-three minutes.

Now include the potatoes and cauliflower to it and mix.

Add chopped coriander leaves and give a great combine.

Include some garam masala and cook the potato and cauliflower on medium-low heat for five-6 minutes.

Add salt and cover the pan and cook for extra six-7 minutes on reduced flame or till the potato and cauliflower are tender but not soggy. If you come to feel the masala is sticking, you may add some water. Include 1 tablespoon at a time and only add enough to cook the veggies. I did not add any water in mine.

Garnish with some much more coriander leaves.

Serve aloo gobi with naan, paratha or roti.

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