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EasyMain coursesveganCC0 1.0 Universal
Classic Indian Aloo Gobi (Spiced Stir-Fried Potatoes and Cauliflower with Cumin and Turmeric)
North India's essential everyday comfort vegetarian curry: tender cauliflower florets and golden potato cubes pan-roasted dry with toasted cumin seeds, bright turmeric, julienned fresh ginger, and fragrant garam masala.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
servings
4
- Fresh cauliflower, cut into small bite-sized florets500 g
- Potatoes, peeled and cut into 2cm cubes350 g
- Whole cumin seeds (jeera)1 tsp
- Ground turmeric1 tsp
- Fresh ginger, cut into matchsticks20 g
- Ripe tomatoes, finely diced2 pc
- Mustard oil or vegetable oil3 tbsp
- Fresh cilantro leaves, chopped3 tbsp
- Fine sea salt1 tsp
Preparation Steps
1
Heat oil in deep pan; sizzle cumin seeds for 30 seconds until aromatic.
1 min timer
2
Add ginger matchsticks and potato cubes; pan-fry over medium heat for 5 minutes until starting to brown.
5 min timer
3
Stir in cauliflower florets, turmeric, salt, and diced tomatoes; toss well to coat in yellow spices.
3 min timer
4
Cover and cook on low heat for 15 minutes, stirring occasionally, until vegetables are tender-crisp. Garnish with fresh cilantro and serve with roti.
15 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
210
Protein
5.5g
Carbohydrates
28g
Fat
10.5g
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
