Aloo Gobi: Authentic Indian Potato and Cauliflower Recipe

Name: Aloo Gobi: Authentic Indian Potato and Cauliflower Recipe
Total time: 50 mins
Ingredients: 0.25 cup vegetable oil for frying, or as needed; 2 large potatoes, peeled and cubed; 0.5 cup small cauliflower florets; 1 tablespoon vegetable oil; 0.75 teaspoon roasted ground cumin; 3 cloves garlic, minced; 1 green chile pepper, seeded and minced; 1 medium onion, sliced lengthwise; 1 tablespoon ginger garlic paste; 1 medium tomato, chopped; salt to taste; 1.5 teaspoons red chile powder; 1.5 teaspoons garam masala; 0.75 teaspoon ground turmeric; 0.75 teaspoon ground cumin; 0.75 teaspoon ground coriander; 1 pinch white sugar, or to taste; 1 tablespoon water, or to taste; 1.5 teaspoons lemon juice; 1.5 teaspoons ground fenugreek (menthi powder)

Aloo Gobi is a staple in Indian households, loved by everyone. This authentic version features tomatoes, onions, and a blend of aromatic Indian spices. It's traditionally enjoyed with phulka (roti, Indian wheat bread). There are many ways to prepare Aloo Gobi, and this is my personal twist. Give this recipe a try and let me know what you think! Garnish with fresh coriander and a lemon wedge. Serve hot with phulka, chapati, rice, and yogurt.

Total time50 mins
Prep time20 mins
Cook time30 mins
Yield4 servings, 4

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Instructions

Heat 1/8 inch of oil in a skillet over medium-high heat. Shallow-fry the potatoes and cauliflower separately until they turn light brown, approximately 5 to 7 minutes each. Transfer to a bowl and set aside.
Add 1 tablespoon of oil to the same skillet and reduce the heat to medium. Add roasted cumin to the hot oil and saute for 1 minute. Introduce the garlic and green chile pepper, and saute for another minute. Then, add the onion and ginger garlic paste, cooking and stirring until the onion becomes translucent, about 5 minutes.
Incorporate the tomato and season with salt. Cook until the tomato softens, which should take about 5 minutes. Add chile powder, garam masala, turmeric, cumin, and coriander. Taste, and if the mixture is slightly sour, add a touch of sugar. Cook for approximately 1 minute. Lower the heat to low, add water, and cook until the garam masala is fully cooked.
Return the potatoes and cauliflower to the skillet. Mix everything thoroughly, and taste to adjust seasoning, adding lemon juice if necessary. Stir in the fenugreek, cover, and cook for about 1 minute.

Nutrition

Calories: 347 kcal
Fat Content: 18 g
Fiber Content: 7 g
Sugar Content: 5 g
Sodium Content: 161 mg
Protein Content: 6 g
Carbohydrate Content: 42 g
Saturated Fat Content: 3 g
Unsaturated Fat Content: 0 g