
Prep
10 mins
Cook Time
16-18 mins
Servings
4
Aloo Gobi (Spiced Potato and Cauliflower) is a popular Indian dish. And to be honest, out of all the Indian dishes I have tried and learned to make, Aloo Gobi has become one of my favorites.
I make my Aloo Gobi with ginger, garlic, onions, tomatoes and a variety of Indian spices. It is the perfect combination for this recipe.
This delicious dish is vegan friendly and gluten free. You can pair this dish with roti, rice, quinoa or as part of a rice bowl.
If you have leftovers, lucky you! This dish tastes even better on the 2nd or 3rd day.
When cooking be sure not to over cook as it can become soggy.
XO,
Bobbielee
Prepare all the ingredients as noted.
In a medium size pan, over medium heat, add 3 teaspoons of avocado oil. Once hot add the cumin seeds and cook until they crackle, stirring often so they do not burn (45-60 seconds).
Add the onion, garlic and ginger. Cook for 3-4 minutes, stir often until onion is translucent.
Add the tomatoes. Cook for 2-3 minutes.
Add the turmeric (haldi) powder, red chilli powder, coriander powder, amchur, garam masala and black pepper. Stir the spices into the mix.
Add the potatoes and cauliflower to the masala mix. Cover the pot and cook for 16-22 minutes. The cauliflower and potato should be tender (not soggy).
Garnish with fresh cilantro and a squeeze of lime juice. Adjust salt as needed.
#dairy-free
#gluten-free
#indian
#turmeric
#vegetarian
#vegan
#potato
#cauliflower
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