Get ready to tantalize your taste buds with the irresistible flavors of Hindi cuisine through this mouthwatering Aloo Gobi recipe. This classic dish combines the earthy goodness of cauliflower and the hearty richness of potatoes, all infused with aromatic spices. Bursting with robust flavors and a hint of spiciness, Aloo Gobi is a popular vegetarian delight that will take your senses on a flavorful journey. Whether you’re a fan of Indian cuisine or simply looking to explore new flavors, this Aloo Gobi recipe is a must-try. Prepare to be enchanted by the delightful combination of tender cauliflower, soft potatoes, and a medley of aromatic spices that will leave you craving for more. Let’s dive into the world of Hindi flavors and create a truly satisfying culinary experience.
- 1 medium-sized cauliflower, cut into florets
- 2 medium-sized potatoes, peeled and cubed
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, slit lengthwise
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 2 tablespoons oil
- Fresh coriander leaves, chopped (for garnishing)
- Salt to taste
- Heat oil in a pan or kadai over medium heat. Add the cumin seeds and let them splutter.
- Add the chopped onions and green chilies. Sauté until the onions turn golden brown.
- Add the ginger-garlic paste and cook for a minute until the raw aroma disappears.
- Add the chopped tomatoes and cook until they turn soft and mushy.
- Now, add the turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for a couple of minutes.
- Add the cauliflower florets and cubed potatoes to the pan. Stir gently to coat them with the masala.
- Cover the pan and let the vegetables cook on low heat for about 15-20 minutes, or until they are tender. Stir occasionally to prevent sticking.
- Sprinkle garam masala over the mixture and give it a final stir.
- Remove from heat and garnish with freshly chopped coriander leaves.
- Serve the delicious Aloo Gobi hot with roti, naan, or steamed rice.