Pakistani Aloo Gobi Recipe
Aloo gobi is cauliflower and potatoes made with some very simple spices. It's a very famous dish originated in subcontinent.
Servings: 4
Calories: 370kcal
Ingredients
- 1 lbs Cauliflower
- 3 small potatoes
- 1/3 cup oil
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 small onion
- 3/4 tsp salt
- 3/4 tsp red chili powder or cayenne peper
- 1/4 tsp turmeric
- 1 medium tomato
- 2-3 green chilies
- 5-6 dried red chilies
- 1/2 bunch cilantro for garnish
Instructions
Prepare vegetables
- Cut cauliflower into florets. Keep the size pretty big because cauliflower softens quickly.
- Peel and cube potatoes into one-and-a-half-inch cubes. Slightly smaller than florets. Wash your vegetables and drain all of the water.
Cook your vegetables
- Heat oil in a pan and add chopped onions. Cook for about 5 minutes on medium-low heat.
- Once onions are softened, add dried red chilies, ginger, garlic, and spices.
- Cook for another 2 minutes, and add sliced tomatoes. Mix everything, cover, and cook on low heat until tomatoes are softened.
- Add a splash of water to prevent the masala from burning if you need to. Break down the tomatoes with a wooden spoon to make the masala.
- Once your masala is ready, add cauliflower and potatoes in it and mix well.
- Cover and cook on high for 2-3 minutes, then lower the heat and cook for another 20 minutes or until potatoes are softened.
- Stir vegetables every 5 minutes to keep the masala from burning.
- Garnish with cilantro and green chilies.
Video
Notes
Note:
- It is important to cut potatoes slightly smaller than cauliflower because cauliflower florets softens quickly but potatoes take more time to soften.
- Adjust the spice level to your likings.
Nutrition
Calories: 370kcal | Carbohydrates: 45g | Protein: 7g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Sodium: 564mg | Potassium: 1324mg | Fiber: 8g | Sugar: 9g | Vitamin A: 796IU | Vitamin C: 177mg | Calcium: 69mg | Iron: 3mg