This Gobi Aloo recipe is a popular Indian dish that is a staple in many North Indian and Pakistani cuisines. It's a simple yet flavourful vegetable dish made with cauliflower (gobi) and potatoes (aloo) cooked in a rich and aromatic tomato-based sauce, often seasoned with spices like cumin, coriander, and garam masala. The combination of the tender and slightly crunchy cauliflower florets and the creamy potatoes, all wrapped up in a vibrant and tangy sauce, makes for a truly satisfying and comforting meal.
Serves 4 Preparation time 15 minutes, Cooking time around 20 minutes
Recipe Difficulty level - Beginner-Friendly,
Special equipment - None
Heat level - Mild
Nutritional values for Gobi Aloo
Calories: approximately 240-280
Fat: approximately 12-15g (from cooking oil, potatoes, and cauliflower)
Protein: approximately 4-5g (from cauliflower and potatoes)
Carbohydrates: approximately 30-35g (from potatoes, cauliflower, and tomato puree)
Fiber: approximately 6-8g (from potatoes, cauliflower, and onion)
Sugar: approximately 6-8g (from tomato puree and onions)
Sodium: approximately 400-500mg (from salt, mustard seeds, cumin seeds, and coriander seeds)
Please note that these estimates are approximate and may vary based on specific ingredient brands and measurements.
Recipe for Gobi Aloo
Ingredients:
4 tablespoons cooking oil
1 large onion, finely sliced
2 dried red chillies coarsely chopped
1 fresh green chilli chopped
3 large potatoes
1 head of cauliflower
½ teaspoon of black mustard seeds
½ teaspoon of cumin seeds
½ teaspoon of fenugreek seeds
½ tsp ground turmeric
1 tsp ground coriander
½ tsp cumin seeds
¾ tsp chilli powder
125ml/4fl oz warm water
1 tomato chopped
1 tablespoon of tomato puree
1 tsp salt or to taste
1 tbsp chopped coriander leaves
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How to make Gobi Aloo
Prep all your ingredients first
Peel, cube and boil the potatoes in a separate salted pan until they are just going soft and set to one side.
Separate the cauliflower into florets and blanch in seasoned boiling water for around 2 minutes it should remain quite firm and then allow to cool.
Now in a heavy cast iron pan (if you have one) over a moderate heat gently heat the oil and add the whole seeds and when they start to pop add the chopped dried red chillies.
Now add the sliced onions and the green chilli stir and fry until the onions have gone golden brown this should take around 8 minutes.
Now add the cauliflower, cover the pan and then reduce the heat to low and cook for around 8 more minutes.
Add the potatoes and the ground spices along with the salt then briefly fry, then add the chopped tomato cover once more and cook for another 8 minutes until the potatoes have heated through
Goes well with:
"Thank you for joining me on this culinary journey through the vibrant and flavourful world of Indian cuisine. From fragrant spices to rich curries, each recipe shared on this blog is a celebration of the diverse and rich culinary heritage of India. As we explore traditional dishes and innovative twists, let's continue to savour the aromas, colors, and tastes that make Indian food a true delight for the senses. Whether you're a seasoned cook or a novice in the kitchen, may these recipes inspire you to create delicious meals that bring warmth and joy to your table. Stay tuned for more culinary adventures and join me in discovering the magic of Indian flavours in every bite!"
Bon appétit!
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Cheers Steve.
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