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Aloo Gobi
Abdelaziz

Aloo Gobi

Potatoes and cauliflower cooked with turmeric, cumin, coriander and tomato until tender, with browned edges.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons avocado or olive oil 45 ml
  • 1 teaspoon cumin seeds
  • 1 medium yellow onion chopped
  • 4 garlic cloves minced
  • 1 tablespoon fresh ginger grated, 15 g
  • 1 pound Yukon Gold potatoes 450 g, cut into 3/4-inch (2 cm) cubes
  • 1 medium head cauliflower about 1 1/2 lb (700 g), cut into small florets, about 5 cups
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground turmeric
  • 1/2 teaspoon chili powder
  • 1 medium tomato chopped
  • 1 teaspoon salt 6 g
  • 1/4 cup water 60 ml
  • 1 teaspoon garam masala check the label for gluten-free
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon lemon juice 15 ml

Method
 

  1. Heat the oil in a large, wide skillet, about 12 inches (30 cm), over medium heat. Add the cumin seeds for 30 seconds, then the onion. Cook for 5 minutes until soft. Add the garlic and ginger and cook for 1 minute.
  2. Add the potatoes, coriander, ground cumin, turmeric, chili powder and salt. Stir to coat and cook for 5 minutes.
  3. Add the cauliflower, tomato and water. Stir, cover and cook over medium-low heat for 12 to 15 minutes, stirring only every few minutes, until the potatoes are tender when pierced with a knife.
  4. Uncover, raise the heat to medium and cook for 3 to 5 minutes, until the liquid has evaporated and the edges start to brown.
  5. Stir in the garam masala and lemon juice and top with cilantro.

Notes

This is a dry-style curry. If it sticks before the potatoes soften, add 1 to 2 tablespoons of water. Nutrition values are rough estimates per serving.
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