Dry Aloo Gobi
Aloo gobi is a popular Indian dish that's made even more globally known by Indian restaurants. It's a dry side dish prepared with gobi (cauliflower) and aloo (potato) with some spices.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 medium-sized potatoes (peeled and cut into wedges)
- 2 cups cauliflower florets
- 1/2 cup red onion (chopped)
- 1/2 tsp minced ginger
- 1/2 tsp crushed garlic
- 1/4 tsp turmeric powder
- 3/4 tsp red chilli powder (adjust to taste)
- 1/2 tsp cumin powder (or cumin seeds)
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1 tbsp canned tomato paste (or 1/2 cup fresh tomatoes, pureed)
- 3 tbsp chopped coriander leaves (for garnish)
- 2 tbsp oil
- Salt to taste
Instructions
- 1
Heat oil in a pan and add the chopped onions.
- 2
When the onions turn soft, add the ginger and garlic and saute until fragrant (about 2 mins).
- 3
Add the potatoes and cauliflower to this and cook on lowest heat, covered, mixing now and then so the vegetable pieces don't burn.
- 4
When the vegetables are half cooked, add the tomato paste and mix again. Cook again for 3-4 mins or until the vegetables are soft (not mushy).
- 5
Add the spice powders - coriander powder, turmeric powder, cumin powder or seeds, and chilli powder. Mix again until well combined.
- 6
Cook until the spice powders don't smell raw anymore - another 2 mins or so. The potatoes and cauliflower should be roasted and dry by now. Add salt.
- 7
Finish off with garam masala and a generous amount of chopped coriander leaves and mix again.
- 8
Tip: You can add a teaspoon of oil to finish off before removing from heat