Aloo Gobi

Aloo Gobi

A North Indian dry sauté of potato and cauliflower in turmeric and cumin, simple and endlessly comforting.

✍️ Veg.Pub EditorialPublished 2026-05-09👁 50 views
Calories
260
kcal
Servings
3
Prep time
30
min
Diet
vegan

🧺 Ingredients

  • Potatoes2
  • Cauliflowerhalf head
  • Onion1
  • Tomato1
  • Ginger1 small knob
  • Cumin seeds1 tsp
  • Turmeric powder1 tsp
  • Coriander powder1 tsp
  • Chili powderhalf tsp · Swap: omit
  • Garam masalahalf tsp
  • Vegetable oil2 tbsp
  • Fresh cilantroa little
  • Saltto taste

👩‍🍳 Steps

  1. 1Peel and cube the potatoes, break the cauliflower into small florets, and rinse and drain.
  2. 2Heat oil and crackle cumin, then fry minced onion and ginger until translucent.
  3. 3Add turmeric, coriander and chili powder over low heat, then add chopped tomato and cook down.
  4. 4Add the potatoes and toss to coat in spices, add salt and a splash of water, cover and steam 5 minutes.
  5. 5Add the cauliflower, cover and cook 8-10 minutes more, stirring occasionally, until both are tender.
  6. 6Uncover to dry off excess moisture, sprinkle garam masala and cilantro, and toss gently.

📊 Nutrition

Protein6g
Iron2mg
Calcium50mg
Fiber6g

Introduction

Aloo gobi is a staple dry curry of Indian homes, gravy-free with dry, fragrant spices clinging to each piece. Simple and inexpensive, it is most authentic with chapati.

Wellness Benefits

  • Cauliflower, a cruciferous vegetable, is rich in vitamin C and sulfur phytochemicals; potato adds potassium and mild carbs, together supporting the spleen and energy while keeping you full without heaviness.
  • Turmeric eases inflammation, ginger warms the stomach and cumin aids digestion, making this a gentle everyday dish for the digestion.

Nutrition Highlights

  • Rich in fiber and vitamin C with moderate calories.
  • Low-oil dry sautéing preserves the vegetables' flavor and nutrients.

Tips

  • Adding cauliflower later keeps it from overcooking and staying crisp.
  • For a charred note, pan-fry the potato and cauliflower until lightly golden before steaming.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编