Aloo Gobi

• Nutrition Information (Estimated per serving): Calories: 200-250 kcal | Protein: 5g | Carbohydrates: 30g | Fat: 10g

• The Story Behind Aloo Gobi (History):

   Aloo Gobi is a quintessential North Indian dry curry (sabzi) that holds a cherished place in home cooking. Its beauty lies in its simplicity—humble potatoes and cauliflower transformed by a simple tempering of cumin and classic spices. While its exact origin is hard to trace, it's a staple of Punjabi cuisine and has been a comforting, everyday meal in households for generations.

  

  
  

• Ingredients (English):

• 1 medium Cauliflower (cut into florets), 2 large Potatoes (peeled and cubed), 3 tbsp Oil, 1 tsp Cumin Seeds, 1 medium Onion (finely chopped), 1 tsp Ginger Paste, 1 tsp Garlic Paste, Spices (turmeric, red chili powder, coriander powder, salt), ½ tsp Garam Masala, Fresh Cilantro for garnish.

• Method (English):

• Sauté Aromatics: Heat oil. Add cumin seeds. When they splutter, add the chopped onion and sauté until translucent.

• Add Potatoes: Add the potato cubes and cook for 5-7 minutes until lightly browned.

• Add Cauliflower & Spices: Add the cauliflower florets, ginger-garlic pastes, and all powdered spices. Stir well.

• Cook: Cover the pan and cook on low-medium heat for 15-20 minutes, stirring occasionally, until vegetables are tender.

• Finish: Uncover, sprinkle with garam masala, and garnish with fresh cilantro.

Pro Tips & Fun Facts (Tidbits):

• The key to a great Aloo Gobi where the florets don't turn to mush is to avoid adding too much water. The dish should steam-cook in its own moisture. Another tip is to add the potatoes a few minutes before the cauliflower, as they take slightly longer to cook. This ensures both vegetables are perfectly tender at the same time.

  
  

  Instant Pot Method:

• Use "Sauté" for the tadka. Add all vegetables, spices, and ¼ cup water. Pressure cook on "High" for 2 minutes. Quick Release.

• Air-Fryer Method:

• Toss potatoes and cauliflower with oil and spices. Air fry at 380°F (190°C) for 15-18 minutes, shaking halfway, until tender and roasted.

How To Make It Vegan

This recipe is almost always naturally vegan. Just ensure you are using Oil for cooking instead of ghee.