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Aloo gobi: Indian potatoes and cauliflower
Potatoes and cauliflower simmered with tomatoes, ginger, coriander, mustard seeds, and caraway. This Indian meatless dish serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Cook time
- 30 min
- Total time
- 50 min
- Servings
- 4 servings
- Difficulty
- Medium
- Cuisine
- Asian
Indian potatoes and cauliflower with ginger and coriander are a traditional Indian dish with an aromatic blend of spices. Briefly toast black mustard seeds, caraway seeds, and coriander in oil, then add tomatoes, crush them into a sauce, and add ginger. Next, add parboiled diced potatoes and finely chopped cauliflower, and simmer everything until tender. Sprinkle the finished dish with parsley. Serve as a meatless lunch or a side dish.
Ingredients
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Instructions
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Peel the potatoes, cut them into small pieces, and boil for about 5 minutes.
Briefly toast the mustard seeds, caraway seeds, and coriander in oil, stirring to prevent burning. Add the chopped tomatoes, reduce the heat, and crush the tomatoes with a wooden spoon.
Season with salt to taste. Once a sauce begins to form, add the potatoes and finely chopped cauliflower, stir well, and simmer.
Finish cooking the aloo gobi as soon as the cauliflower is tender.
Tip: The mustard seeds are toasted when they start popping and jumping in the oil; add the tomatoes immediately so the spices do not turn bitter. Keep a lid handy, as the seeds can jump out of the pan.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 178 kcal
- Protein
- 6.7 g
- Carbohydrates
- 37 g
- of which sugars
- 5.3 g
- Fat
- 2.2 g
- of which saturates
- 0.3 g
- Fiber
- 7.8 g
- Salt
- 0.6 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Indické zemiaky s karfiolom, zázvorom a koriandrom
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