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Easy Spiced Aloo Gobi Delight

Easy Spiced Aloo Gobi Delight - featured image
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A quick and comforting Indian-inspired dish featuring tender potatoes and cauliflower cooked with warm spices, perfect for busy weeknights or cozy meals.

Ingredients

Scale
  • 3 medium-sized potatoes, peeled and diced into 1-inch cubes (Yukon Gold recommended)
  • 1 medium head cauliflower, cut into bite-sized florets
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 small green chili, finely chopped (optional)
  • 2 medium tomatoes, chopped (or 1/2 cup canned diced tomatoes)
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon salt (or to taste)
  • 3 tablespoons oil (vegetable or mustard oil preferred)
  • Handful fresh cilantro, chopped (for garnish)
  • 1 tablespoon fresh lemon juice

Instructions

  1. Peel and dice potatoes into roughly 1-inch cubes. Cut cauliflower into similar-sized florets. Chop onion, mince garlic, grate ginger, and finely chop green chili if using. Chop tomatoes last to keep fresh. (Prep time: 10 minutes)
  2. Heat 3 tablespoons oil in a large skillet over medium heat until shimmering but not smoking. Add mustard seeds and wait for them to pop (about 30 seconds). Add cumin seeds and stir for 15 seconds. Reduce heat if seeds burn quickly.
  3. Add chopped onions and sauté until translucent and just starting to brown, about 5 minutes. Add garlic, ginger, and green chili; cook for another 1-2 minutes until fragrant.
  4. Stir in chopped tomatoes, turmeric, coriander, red chili powder, and salt. Cook until tomatoes soften and oil separates around edges, about 5 minutes. Add a splash of water if mixture looks dry.
  5. Add diced potatoes and cauliflower florets. Stir well to coat with spices. Lower heat to medium-low, cover, and cook for 15-20 minutes, stirring every 5 minutes to prevent sticking. Add a few tablespoons of water if needed to help steam veggies.
  6. Check potatoes for tenderness with a fork; they should be tender but not mushy. Sprinkle garam masala and stir well. Cook uncovered for 2-3 minutes to evaporate excess moisture.
  7. Turn off heat, squeeze fresh lemon juice over the dish, and sprinkle chopped cilantro. Stir gently and serve hot with warm naan or rice.

Notes

Toast mustard and cumin seeds carefully to avoid burning and bitterness. Avoid overcooking cauliflower to keep a slight crisp texture. Fresh ginger and garlic provide best flavor. Add lemon juice at the end for brightness. Adjust chili levels to taste. Can substitute oil with ghee or coconut oil for different flavor profiles.

Nutrition

Keywords: Aloo Gobi, Indian recipe, vegetarian, vegan, gluten-free, quick dinner, spiced potatoes, cauliflower dish

Find it online: https://emmaoven.com/easy-spiced-aloo-gobi-delight-recipe-perfect-for-quick-homemade-meals/