Spicy Indian Aloo Gobi - Cauliflower and Potato Medley
Aloo Gobi is a vibrant and flavorful Indian dish that beautifully pairs tender potatoes and cauliflower with aromatic spices. This vegetarian delight is spiced to perfection, incorporating the warmth of cumin, the earthiness of coriander, and the tanginess of tomato sauce. Whether served as a main dish or a side, this medley captivates the palate and adds a colorful touch to your dining table. Perfect for both casual family meals and festive gatherings, Aloo Gobi is easy to prepare and delights vegetarians and meat-lovers alike. Enjoy the delightful contrast in textures and tastes in each hearty bite.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
cauliflower florets
16 ounces (steamed)
medium potatoes
4 (peeled, cubed)
medium onion
1 (chopped)
fresh chilies
2-3 (minced (to taste))
cumin seeds
1 1/2 teaspoons (whole)
turmeric
3/4 teaspoon (ground)
ground coriander
3 1/2 teaspoons (ground)
cayenne pepper
1 teaspoon (ground (to taste))
salt
5/8 teaspoon (to taste)
vegetable oil
2 tablespoons (for cooking)
water
1 cup
cilantro
1/4 cup (chopped)
garam masala
1-2 teaspoons (for sprinkling)
tomato sauce
1/4 cup
Instructions
1
Begin by steaming the cauliflower florets until tender, then set aside.
2
Peel the potatoes and cut them into 1/2-inch cubes.
3
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add 1 teaspoon of cumin seeds, 3/4 teaspoon turmeric, 1/2 teaspoon cayenne pepper, and 2 teaspoons of ground coriander. Sauté briefly until the spices become aromatic.
4
Add the chopped onion to the skillet and sauté until soft and translucent.
5
Stir in the cubed potatoes along with 1/2 teaspoon of salt, ensuring the spices coat the potatoes evenly. Pour in 1 cup of water and stir to combine.
6
Cover and simmer over medium heat for 30-40 minutes, or until the potatoes are fork-tender. Keep an eye on the pan and add water if it begins to dry out.
7
While the potatoes are cooking, heat another tablespoon of vegetable oil in a separate skillet over medium heat. Add 1.5 teaspoons of ground coriander, 1/2 teaspoon of cumin seeds, and 1/2 teaspoon of cayenne pepper. Allow the spices to sizzle and become fragrant.
8
Incorporate 1/4 cup of tomato sauce and 1/8 teaspoon of salt into the spices, cooking until the mixture thickens into a paste.
9
Add the steamed cauliflower to the spice-tomato mixture, stirring well to coat the florets with sauce. Allow it to cook for an additional 5-10 minutes until heated through.
10
Once both the potato and cauliflower mixtures are fairly dry, gently combine them in the larger skillet. Add in the chopped cilantro and mix thoroughly.
11
Finish by sprinkling the top with garam masala. Serve hot with rice, naan, or enjoy on its own. Garnish with extra cilantro if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Indian Aloo Gobi?
Aloo Gobi is a vibrant and flavorful Indian dish that pairs tender potatoes and cauliflower with aromatic spices like cumin, coriander, and turmeric.
Is this recipe for Aloo Gobi vegetarian?
Yes, this dish is a vegetarian delight and is also suitable for vegans as it uses vegetable oil.
How much cauliflower is needed?
You will need 16 ounces of cauliflower florets.
Should the cauliflower be raw or cooked before adding to the skillet?
The cauliflower florets should be steamed until tender before being incorporated into the spice-tomato mixture.
What kind of potatoes are used?
The recipe calls for 4 medium potatoes, which should be peeled and cut into 1/2-inch cubes.
How much vegetable oil is required?
A total of 2 tablespoons of vegetable oil is used, split between cooking the potatoes and the cauliflower.
What spices are used in the potato skillet?
The potatoes are seasoned with cumin seeds, turmeric, cayenne pepper, and ground coriander.
How long do the potatoes need to simmer?
The potatoes should simmer covered for 30-40 minutes until they are fork-tender.
Do I need to add water to the potatoes?
Yes, you should add 1 cup of water to the potatoes and monitor it, adding more if the pan begins to dry out.
How is the tomato sauce used in this recipe?
1/4 cup of tomato sauce is mixed with spices to create a thick paste that coats the steamed cauliflower.
Is this Aloo Gobi recipe spicy?
Yes, it is described as spicy, utilizing fresh chilies, cayenne pepper, and various aromatic Indian spices.
Can I adjust the heat level?
Yes, you can adjust the heat by varying the amount of minced fresh chilies and cayenne pepper to your taste.
When is the cilantro added?
Chopped cilantro is mixed in once the potato and cauliflower mixtures are combined, and can also be used as a garnish.
What is the purpose of garam masala in this recipe?
Garam masala is sprinkled over the top at the end of cooking to add a final layer of warm, aromatic flavor.
Can I serve this with bread?
Yes, Aloo Gobi is traditionally served hot with naan bread or rice.
How much salt is included in the recipe?
The recipe uses 5/8 teaspoon of salt, split between the potato mixture and the cauliflower paste.
How do I prepare the fresh chilies?
The 2-3 fresh chilies should be minced before being added to the dish.
What should the texture of the onion be?
The chopped onion should be sautéed until it is soft and translucent.
Is this recipe gluten-free?
Yes, the ingredients listed for this Aloo Gobi are naturally gluten-free.
How many servings does this make?
The specific serving count is not provided, but it uses 16 ounces of cauliflower and 4 medium potatoes, making it a hearty side or main.
What are the main tags for this recipe?
Key tags include Indian, vegetarian, one dish meal, spicy, healthy, and gluten-free.
Can this be served as a side dish?
Yes, Aloo Gobi works excellently as both a main vegetarian dish or a flavorful side dish.
How much ground coriander is used in total?
A total of 3.5 teaspoons of ground coriander are used: 2 teaspoons for the potatoes and 1.5 teaspoons for the cauliflower.
What size should the potato cubes be?
The potatoes should be cut into 1/2-inch cubes for even cooking.
How long does the cauliflower cook with the spices?
Once combined with the tomato-spice paste, the cauliflower cooks for an additional 5-10 minutes.
What type of cumin is used?
The recipe calls for whole cumin seeds to be sautéed in oil to release their aroma.
Should the final dish be wet or dry?
The instructions suggest waiting until both mixtures are fairly dry before gently combining them for the final medley.
Is turmeric included?
Yes, 3/4 teaspoon of ground turmeric is used, giving the dish its characteristic golden color.
Can I use frozen cauliflower?
While fresh is implied, frozen cauliflower can be used if steamed until tender as the recipe requires.
What is the first step in the instructions?
The first step is to steam the cauliflower florets until they are tender and then set them aside.