Aloo Gobi has many variations! It is popular in India, Pakistan and Nepal and it is within these countries that you will find many different versions of this delicious dish. It is often accompanied by naan, chappati or paratha to make a filling vegetarian meal. Some people, use it in pav’s to make a satisfying sandwich. This recipe is one of the many you will find on aloo gobi. So good that I can eat it plain 🙂

Time: 

• Prep time – 15 minutes
• Cook time – 20 minutes

Ingredients: 

• Medium-sized Potato (Peeled, Semi-Boiled and Cut into small wedges) – 1
• Cauliflower Florets – 2 cups
• Large Red Onion (Chopped) – 1
• Roma Tomatoes (Chopped) – 2
• Ginger Garlic Paste – 1 tsp
• Turmeric Powder – 1/4 tsp
• Kashmiri Red Chilli Powder – 3/4 tsp
• Cumin Powder – 1/2 tsp
• Coriander Powder – 1/2 tsp
• Garam Masala – 1/8 tsp
• Salt – 1tsp
• Extra Virgin Olive Oil – 1 tbsp
• Coriander leaves for garnish

Method: 

1. Heat oil in a pan and add the chopped onions. Saute till the onions are golden brown
2. Add the ginger garlic paste and saute for another 2 minutes
3. Add the semi-cooked potatoes and cauliflower. Cover and cook over medium-low heat for 10 minutes. Give it a mix every 2 minutes so that the vegetables don’t burn OR add 1/4 cup water and cook
4. Add the tomatoes and mix until well combined. Saute for 5 minutes until the tomatoes are soft
5. Add coriander powder, garam masala, turmeric powder, jeera powder, and Kashmiri chilli powder. Saute until well combined or for another 5 minutes
6. Add the salt and mix well
7. Garnish with the chopped coriander leaves and enjoy 🙂