Aloo Gobi Recipe – Eats Now

Name: Aloo Gobi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Russet Potatoes; 1 Head of Cauliflower; 1 large yellow onion; 1 hot pepper, seeded and diced; 1 inch of ginger; 1 cup of chopped cherry tomatoes; 1/4 cup cumin seeds; 1 Tbs salt; 1 Tbs tumeric; Water; Any cooking oil

Servings: persons

2 Russet Potatoes
1 Head of Cauliflower
1 large yellow onion
1 hot pepper, seeded and diced
1 inch of ginger
1 cup of chopped cherry tomatoes
1/4 cup cumin seeds
1 Tbs salt
1 Tbs tumeric
Water
Any cooking oil

1
In a food processor blend together onion, jalapeno and onion. Set aside.
2
In a large pot,put enough cooking oil to cover the bottom.
3
Turn on medium heat and add the cumin seeds. Cook until they begin to sputter and brown.
4
Add in the food-processes onion mixture. Cook until the onion is translucent.
5
Add salt, tumeric and tomatoes. Cook until the tomatoes begin to break down.
6
Peel and cut the russet potatoes into bite-sized pieces. Remove the stem from the cauliflower and break the head into smaller pieces.
7
Add the potatoes and cauliflower to the pot. Add 3/4 cup water.
8
Cover and let simmer until potatoes and cauliflower are tender.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Russet Potatoes, 1 Head of Cauliflower, 1 large yellow onion, 1 hot pepper, seeded and diced, and more.

Yes, Aloo Gobi falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aloo Gobi

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