Roasted Potato and Cauliflower — Aloo Gobi
A North Indian dry-style preparation of potato and cauliflower roasted with turmeric, cumin, and ginger until edges are golden and tender.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut cauliflower into 1.5-inch florets and potatoes into 0.75-inch cubes. Finely chop onion, ginger paste, garlic paste, green chillies, and tomatoes. Julienne fresh ginger. Chop fresh coriander. Measure all spices: cumin seeds, Kashmiri chilli powder, turmeric, ground coriander, ground cumin, garam masala, amchur.
Sear
Heat 2 tbsp oil in a large skillet over medium-high heat. Add potato cubes, cook 6 minutes turning, until edges golden brown. Remove and set aside. Add cauliflower to the same pan, cook 5 minutes turning, until edges char lightly and florets are half-cooked. Remove and set aside.
Bloom
Lower heat to medium, add remaining 2 tbsp oil. Add cumin seeds, sizzle 15 seconds until fragrant. Add chopped onion, cook 5 minutes stirring, until soft and lightly golden. Add ginger paste, garlic paste, green chillies; cook 1 minute until raw smell fades.
Build
Add chopped tomatoes, chilli powder, turmeric, ground coriander, ground cumin, salt. Cook 3 minutes on medium-low, mashing tomatoes, until they break down and oil beads at the edges.
Simmer
Return potato and cauliflower to the pan, toss to coat in masala. Cover and cook 7 minutes on low heat, stirring once, until potato is fork-tender and cauliflower holds shape. Uncover, stir in garam masala and amchur.
Finish
Cook 90 seconds on medium-low, stirring, until any moisture dries off and dish is glossy with masala but not wet. Stir in half the fresh coriander off heat.
Plate
Transfer to a serving dish, garnish with remaining coriander and julienned ginger. Serve with hot roti, paratha, or basmati rice alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.