Aloo Gobi Dry Sabzi
A vibrant and comforting dry curry with potatoes and cauliflower.
⏱️ 40 min🍽️ Serves 1
🔥 210 kcal💪 6g protein🍚 30g carbs🥑 8g fat🌾 6g fibreper serving
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servings
Ingredients
- florets300 g cauliflower florets
- 🥔2 medium potatoes
- 🧅1 onion
- 🍅1 tomato
- 🫚1 inch ginger
- 🧄2 cloves garlic
- 🌻2 tbsp vegetable oil
- 🌿½ tsp cumin seeds
- 🧡½ tsp turmeric powder
- 🍃1 tsp coriander powder
- 🌶️½ tsp garam masala
- 🌶️¼ tsp red chili powder
- 🌿¼ cup fresh cilantro, chopped
- 🧂 salt, to taste
Pro tips
- For extra crispiness, lightly fry the potatoes and cauliflower separately before adding to the masala.
- Adjust chili powder to your spice preference.
- A squeeze of lemon juice at the end brightens the flavors.
- Don't overcook the vegetables; they should be tender but still hold their shape.
Method
- 1Peel and dice potatoes into 1-inch cubes. Cut cauliflower into similar-sized florets. Chop onion, tomato, mince ginger and garlic.
- 2Heat oil in a large pan or kadai over medium heat. Add cumin seeds and let them splutter.
- 3Add chopped onion and sauté until translucent. Add minced ginger and garlic, cook for another minute until fragrant.
- 4Stir in chopped tomato and cook until it softens and the oil starts to separate.
- 5Add turmeric, coriander, red chili powder, and salt. Sauté for a minute, adding a splash of water if needed to prevent burning.
- 6Add the diced potatoes and cauliflower florets to the pan. Mix well to coat with the spices.
- 7Cover the pan and cook on low heat for 15-20 minutes, stirring occasionally, until potatoes and cauliflower are tender-crisp.
- 8Sprinkle with garam masala and fresh cilantro. Mix gently and serve hot.