Aloo Gobi (Potato and Cauliflower Curry)
A classic dry Indian curry made with potatoes and cauliflower, spiced to perfection. Naturally gluten-free and flavorful.
Ingredients
- about 450 g Potatoes
- 1 medium Cauliflower
- 1 medium Onion
- 2 medium Tomato
- 2.54 cm Ginger
- 2 cloves Garlic
- 1 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 2 tbsp Vegetable Oil
- 1/4 cup Cilantro
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut potatoes and cauliflower into bite-sized pieces.
- 2Chop onion, tomato, ginger, and garlic.
- 3Heat vegetable oil in a large pan or wok over medium heat. Add chopped onion and sauté until golden brown.
- 4Add ginger and garlic and sauté for another minute.
- 5Add chopped tomatoes, turmeric powder, cumin powder, and coriander powder. Cook until tomatoes are softened.
- 6Add potatoes and cauliflower and mix well. Add a little water if needed to prevent sticking.
- 7Cover and cook for 15-20 minutes, or until potatoes and cauliflower are tender.
- 8Stir in garam masala and garnish with cilantro before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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