Aloo Gobi
A fragrant Indian vegetable curry featuring tender potatoes and cauliflower infused with warm spices. This versatile base dish adapts to your pantry—swap the vegetables, protein, or spice blend to create endless variations.
Ingredients
Method
Cut potatoes into 3/4-inch cubes and cauliflower into florets. Dice onion and mince garlic and ginger. Set all prepared ingredients aside.
Heat oil in a large skillet over medium-high heat. Add diced onion and sauté until softened and lightly golden, about 5 minutes.
Stir in garlic and ginger and cook for 1 minute until fragrant.
Add garam masala, turmeric, cumin, and coriander. Stir constantly for about 30 seconds to bloom the spices.
Add diced potatoes and cauliflower florets. Stir well to coat with the spiced oil. Cook for 3–4 minutes, stirring occasionally.
Add diced tomatoes and vegetable broth. Bring to a simmer, then reduce heat to medium-low. Cover and simmer for 20–25 minutes until potatoes and cauliflower are tender, stirring occasionally.
Season with salt and black pepper to taste.
Transfer to a serving dish and garnish with fresh cilantro if desired. Serve hot, optionally with rice, naan, or roti.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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