AI-generated culinary illustration
easymainveganCC0 1.0 Universal
Punjabi Aloo Gobi (Spiced Potato and Cauliflower Stir-Fry with Turmeric and Ginger)
The universally loved Northern Indian dry curry: tender cauliflower florets and golden potato cubes pan-roasted with fragrant cumin seeds, turmeric, fresh ginger, and vibrant green cilantro.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
4servings
- Cauliflower head, cut into bite-sized florets500 g
- Potatoes, peeled and diced into 2.5 cm cubes400 g
- Yellow onion, finely chopped1 piece
- Ripe tomato, diced1 piece
- Fresh ginger, julienned1 tbsp
- Garlic cloves, minced2 clove
- Vegetable oil2 tbsp
- Salt1 tsp
Preparation Steps
1
Heat oil in a wide skillet and cook chopped onion for 5 minutes until golden. Stir in garlic and ginger for 1 minute.
6 min timer
2
Add diced tomato and salt, cooking for 3-4 minutes until softened into a fragrant paste.
4 min timer
3
Add potato cubes and cauliflower florets, tossing well to coat with onion and tomato sauce.
2 min timer
4
Pour in 50 ml water, cover with lid, and cook over medium-low heat for 15-18 minutes until potatoes and cauliflower are tender.
17 min timer
Cook this recipe offline in your kitchen
With full-screen step mode, hands-free voice guide, and integrated step timers.
Provenance & Public Domain Audit
Source: East & South Asian Culinary Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & Asian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
