Indian Dish Aloo Gobi Recipe

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Indian Dish Aloo Gobi recipe

Indian Dish Aloo Gobi Recipe

Description:

A vibrant, colorful dish with tender potatoes and cauliflower florets in a flavorful, aromatic sauce. The cauliflower is a bright white, contrasting beautifully with the golden-brown potatoes. The sauce is a rich, deep orange-yellow from the turmeric and other spices, speckled with flecks of green cilantro. The aroma is warm and inviting, filled with the distinct scents of ginger, garlic, and a hint of chili. The texture is a perfect blend of soft, cooked vegetables and a slightly thick, clinging sauce. The dish is visually appealing, even before the fragrant steam rises from the serving bowl.


Ingredients:

  • - 1 large head cauliflower, cut into florets
  • - 1 kg potatoes, peeled and cubed
  • - 1 large onion, finely chopped
  • - 2 cloves garlic, minced
  • - 1 inch ginger, grated
  • - 1 tsp ground turmeric
  • - 1 tsp ground cumin
  • - 1 tsp ground coriander
  • - 1/2 tsp garam masala
  • - 1/4 tsp cayenne pepper (or more, to taste)
  • - 1/4 cup chopped cilantro
  • - 2 tbsp vegetable oil
  • - Salt to taste
  • - 1 cup water

Instructions:

  1. 1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté for 5-7 minutes, until softened and lightly golden.
  2. 2. Add the minced garlic and grated ginger to the pot and sauté for another minute, until fragrant. Be careful not to burn the garlic.
  3. 3. Stir in the ground turmeric, cumin, coriander, garam masala, and cayenne pepper. Cook for 30 seconds, stirring constantly, until fragrant. This step blooms the spices, releasing their full flavor.
  4. 4. Add the cubed potatoes and cauliflower florets to the pot. Stir well to coat the vegetables with the spice mixture.
  5. 5. Pour in 1 cup of water, season with salt to taste, and bring the mixture to a boil.
  6. 6. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes and cauliflower are tender and cooked through. Stir occasionally to prevent sticking. Check the water level; add a little more if needed to prevent burning.
  7. 7. Once the vegetables are tender, remove the lid and increase the heat to medium. Cook for another 5 minutes, allowing excess water to evaporate and the sauce to thicken slightly.
  8. 8. Stir in the chopped cilantro and serve hot. Garnish with extra cilantro if desired.

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