Aloo Gobi

Aloo Gobi

from veganhuggs.com
Entree
40 min
183 kcal / serving

This flavorful, one-pan Aloo Gobi recipe is the ultimate Indian home-style dish that you can quickly bring together using a few wholesome and inexpensive ingredients! It’s the perfect addition to your weeknight meal rotation or weekly meal prep!

Ingredients

  • 2 tablespoonsavocado oil (or preferred cooking oil)
  • 1 mediumonion (, diced)
  • 4 clovesgarlic (, minced)
  • 2 teaspoonsfresh minced ginger
  • 1 teaspoonground cumin
  • 1 teaspoonground coriander
  • ¾ teaspoonground turmeric
  • ½ teaspoongaram masala
  • ½ teaspooncrushed red pepper flakes
  • 2 mediumtomatoes (diced, with juices )
  • 2 mediumyukon gold potatoes (, peeled & cubed into ¾-inch pieces)
  • ¾ cupvegetable broth (, more if needed)
  • 1 smallhead cauliflower (, cut into bite-sized florets (about 250g / 9 oz) )
  • ¾ teaspoonsalt (, more to taste)
  • 1 tablespoonslime juice (, fresh-squeezed (or lemon))
  • ⅓ cupchopped cilantro (for garnish)

Directions

  1. 1

    Heat up oil in a large pan over medium heat. Sauté the onion until translucent, about 3-4 minutes.

  2. 2

    Add the garlic and ginger. Sauté for 30-60 seconds until fragrant.

  3. 3

    Add the cumin, coriander, turmeric, garam masala, and red pepper flakes. Cook for 30-60 seconds until fragrant. Stir often to avoid burning.

  4. 4

    Add in the tomatoes together with their juices and cook for 4-6 minutes, stirring frequently, until the tomatoes have softened and broken down. (the mixture in the pan should have a thick-ish gravy consistency when everything softens and somewhat melds together)

  5. 5

    Add the broth, potatoes, and salt to the pan. Stir well to combine, then turn up the heat and bring to a high simmer. Now lower the heat to maintain a mild-medium simmer. Cover and cook for 5-6 minutes. Stir occasionally.

  6. 6

    Now add in the cauliflower and stir well to combine (if pan is dry, add a small amount of broth or water). Cook for 10-15 minutes until potatoes are cooked throughout and cauliflower is crisp-tender. Stir occasionally. Now, uncover and cook for 1-2 minutes to reduce the remaining liquid in the pan. Check for seasoning and add more if needed.

  7. 7

    Remove from heat and stir in the lime juice and sprinkle with chopped cilantro. Serve with naan and rice. Enjoy!