Aloo Gobi – Cauliflower and Potatoes

This indian dish is one of our favorites. It’s hardy, yummy and is even better the next day for lunch. Be warned, its pretty fragrant when you make it 🙂

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Aloo Gobi - Cauliflower and Potatoes
This indian dish is one of our favorites. It's hardy, yummy and is even better the next day for lunch. Be warned, its pretty fragrant when you make it 🙂
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Serves
4  
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
1176 calories
99 g
0 g
84 g
19 g
9 g
945 g
293 g
9 g
0 g
71 g
Nutrition Facts
Serving Size
945g
Servings
4
Amount Per Serving
Calories 1176
Calories from Fat 740
% Daily Value *
Total Fat 84g
129%
Saturated Fat 9g
45%
Trans Fat 0g
Polyunsaturated Fat 24g
Monounsaturated Fat 47g
Cholesterol 0mg
0%
Sodium 293mg
12%
Total Carbohydrates 99g
33%
Dietary Fiber 13g
52%
Sugars 9g
Protein 19g
Vitamin A
7%
Vitamin C
296%
Calcium
28%
Iron
44%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
What you need
  1. 2 tablespoons Ginger-Garlic Paste (recipe below) or 2 teaspoons grated ginger
  2. 1 tablespoon ground coriander
  3. 1/4 teaspoon turmeric
  4. 1 cup water, divided
  5. 2 tablespoons peanut oil
  6. 1 large serrano pepper, split down the middle leaving halves attached
  7. 1 teaspoon cumin seeds
  8. 1 small head cauliflower, cut into small florets
  9. 1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)
  10. Kosher salt
  11. 2 tablespoons freshly minced cilantro leaves, to garnish
Ginger-Garlic Paste
  1. 1/2 cup cloves garlic, whole
  2. 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
  3. 1/4 cup canola oil
What you do
  1. Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix).
  2. Set aside.
  3. In a large pot, warm the oil over medium-high heat until shimmering but not smoking.
  4. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.
  5. Add the wet masala (careful, it will also splutter).
  6. Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.
  7. Add the cauliflower and potatoes, stirring to coat the vegetables with the masala.
  8. Season with salt and add 1/2 cup water.
  9. Cover and cook over medium heat 10 to 15 minutes.
  10. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes.
  11. Garnish with cilantro and serve.
Ginger-Garlic Paste
  1. Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste.
  2. There will still be tiny little pieces in there, but overall, it should resemble a paste.
Tips & tricks
  1. Save left over Ginger-Garlic Paste you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc.
Adapted from Aarti Sequeira
Beta Nutrition
calories
1176
fat
84g
protein
19g
carbs
99g
Full Info.
Adapted from Aarti Sequeira
Jessy + Melissa https://www.jessyandmelissa.com/