Aloo Gobi

Name: Aloo Gobi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 head cauliflower, cut into florets; 1 lb Yukon Gold potatoes, peeled, cubed; 3 tbsp neutral oil; 1 tsp cumin seeds; 1 yellow onion, thinly sliced; 4 garlic cloves, minced; 1 inch fresh ginger, minced; 1/2 tsp ground turmeric; 1 tsp ground coriander; 1/2 tsp ground cumin; 1/2 tsp Indian chili powder (or cayenne); 1/2 tsp amchur (dry mango powder, or lemon juice); 1 tsp salt; 1/2 tsp garam masala; 1/4 cup fresh cilantro, chopped

A classic dry-style Indian stir-fry of potatoes and cauliflower coated in fragrant turmeric, cumin, and coriander. Simple to make in one pan and naturally vegan, it pairs beautifully with roti or basmati rice.

40 minEasyServes 4240 cal/serving

IndianDinnerStovetopVeganVegetarianGluten-FreeDairy-FreeNut-FreeEgg-FreePork-Free

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Ingredients

1 head cauliflower, cut into florets
1 lb Yukon Gold potatoes, peeled, cubed
3 tbsp neutral oil
1 tsp cumin seeds
1 yellow onion, thinly sliced
4 garlic cloves, minced
1 inch fresh ginger, minced
1/2 tsp ground turmeric
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp Indian chili powder (or cayenne)
1/2 tsp amchur (dry mango powder, or lemon juice)
1 tsp salt
1/2 tsp garam masala
1/4 cup fresh cilantro, chopped

Instructions

1

Heat 3 tbsp neutral oil in a large skillet or wok over medium-high heat. Add 1 tsp cumin seeds and let sizzle for 30 seconds.
2

Add 1 thinly sliced yellow onion and cook for 5 minutes until softened and lightly golden. Add 4 minced garlic cloves and 1 inch minced fresh ginger and cook for 1 minute.
3

Add 1/2 tsp ground turmeric, 1 tsp ground coriander, 1/2 tsp ground cumin, 1/2 tsp Indian chili powder (or cayenne), and 1 tsp salt. Stir for 30 seconds to bloom the spices.
4

Add 1 lb peeled, cubed Yukon Gold potatoes and toss to coat. Cook for 5 minutes, stirring occasionally.
5

Add 1 head cut into florets cauliflower and toss to coat with the spice mixture. Cover and cook over medium heat for 12 to 15 minutes, stirring every few minutes, until the potatoes and cauliflower are tender but not mushy. Add a splash of water if the pan becomes too dry.
6

Uncover, increase heat to medium-high, and cook for 2 to 3 minutes to dry out any excess moisture and lightly char the edges.
7

Sprinkle with 1/2 tsp garam masala and 1/2 tsp amchur (dry mango powder, or lemon juice), toss, and taste for seasoning.
8

Garnish with 1/4 cup chopped fresh cilantro and serve.

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Questions

How long does Aloo Gobi take?

As written, 40 minutes: 15 of prep and 25 of cooking. The longest single stretch is step 5 (15 minutes): "Cover and cook over medium heat for 12 to 15 minutes, stirring every few minutes, until the potatoes and cauliflower are tender but not mushy."

What should Aloo Gobi look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until the potatoes and cauliflower are tender but not mushy.

Is there a substitute for amchur in Aloo Gobi?

The entry for Aloo Gobi calls for 1/2 tsp amchur (dry mango powder, or lemon juice). In its place: Lemon or lime juice added at the end, about a teaspoon per half teaspoon of powder.

Is Aloo Gobi spicy?

Moderately. The heat in Aloo Gobi comes from 1/2 tsp Indian chili powder (or cayenne). For a milder plate, halve the chili powder; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Aloo Gobi?

One serving (the recipe makes 4) is about 240 calories, with 6 g protein, 28 g carbohydrate and 8 g fat, plus 4 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

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