Aloo Gobhi is a delicious, gluten-free, egg-free, lactose-free Asian Indian side dish made of vegetable oil, onions, cauliflower and potatoes.
Special diets: Vegetarian | gluten-free | eggs-free | lactose-free |
️Allergens: nuts | not vegan | soy |
⏱ 75 mins – easy
🍽 8 servings – 127 kcal per serving
|
Serving 172g |
Fat 7g |
Sat. fat 1g |
Sodium 306mg |
|
Carbs 15g |
Fibers 2g |
Sugars 2g |
Proteins 2g |
INGREDIENTS
- 1 tsp salt
- a quarter cup vegetable oil
- 1 onions
- 1 bunch coriander
- 1 green chili peppers
- 1 cauliflower
- 3 potatoes
- 16 oz can of diced tomatoes
- 0.4 oz ginger
- 3 clove garlic
- 1 tsp cumin seeds
- 2 tsp ground turmeric
- 2 tsp garam masala
TOOLS
- 1 knife
- 1 saucepan
- 1 wooden spoon
- 1 lid
- 1 peeler
- 8 plate
STEPS
Peel and chop the onion. Trim the cauliflower, then cut it into small florets.
Peel the potatoes using a peeler.
Cut the peeled potatoes into small pieces and chop the coriander.
Peel the ginger using a peeler.
Chop the peeled ginger.
Peel the garlic.
Mince the peeled garlic. Chop the green chili pepper.
Drizzle vegetable oil over a saucepan and turn on the heat. Add the chopped onions and cumin seeds to the saucepan and stir with a wooden spoon for 2 minutes. Cook for 5 minutes, stirring occasionally. Sprinkle with ground turmeric and salt and stir again with a wooden spoon. Then add the chopped green chili peppers, diced tomatoes, chopped ginger and minced garlic. Stir with a wooden spoon for another 3 minutes, then add cauliflower florets, potato pieces and 6 tbsp of water. Stir again with a wooden spoon, then cover with a lid. Cook over low heat for 25 minutes, stirring occasionally, then remove the lid. Add garam masala and stir well with a wooden spoon. Cook for another 5 minutes, then scatter some chopped coriander over top and turn off the heat. Transfer the contents of the saucepan to a plate.
It’s ready to be served !
