Aloo gobi, a classic Indian dish, made with potato, cauliflower and other easy to get ingredients. It’s so flavorful and ready in 30 minutes.
1–2 tbsp extra virgin olive oil (optional)
8 oz cauliflower (225 g), chopped
8 oz potato (225 g), peeled and cubed
1/2 onion, chopped
2 cloves of garlic, chopped
1/2-inch piece of ginger root (about 1 cm), chopped
1/2 tsp turmeric powder
1/2 tsp ground cumin
1/2 tsp ground coriander (optional)
1/2 tsp salt
Dash of red pepper flakes (optional)
Heat the oil in a skillet or large pot and add the onion, garlic and ginger. Cook over medium heat for 2 to 3 minutes, stirring occasionally. If you don’t want to use oil, just add some water or vegetable stock instead.
Add the potato, stir and cook for 2 to 3 minutes, stirring occasionally.
Add the cauliflower, stir and cook for 3 to 4 minutes, stirring occasionally.
Add all the remaining ingredients, stir, cover and cook over medium heat for about 15 minutes or until the potato and cauliflower are tender.
Serve immediately (I added some chopped fresh cilantro on top) or keep leftovers in an airtight container in the fridge for 4-7 days.
Nutritional info has been calculated by using 1 tbsp of oil.