Cooking Lucid
Aloo Gobi
Dry-cooked potatoes and cauliflower with turmeric, cumin, and fresh ginger. A weeknight vegetarian staple — simple, fragrant, and endlessly adaptable.
Prep 15 min
Cook 25 min
Total 40 min
Serves 4
Ingredients
Step 1 — Prep vegetables
- 1 medium cauliflower (cut into florets)
- 3 medium potatoes (peeled and cubed)
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 medium onion (sliced)
- 1 tbsp ginger (grated)
- 2 green chilies (slit)
Step 2 — Spice and cook
- 1 tsp turmeric
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp red chili powder
- 1 tsp salt
- 2 medium tomatoes (chopped)
- Fresh cilantro
- 1 tsp garam masala
Step 3 — Serve
- Roti or paratha
- Dal
- Pickle
Instructions
- 1
Sauté aromatics
Heat oil in a wide pan over medium-high heat. Add cumin seeds, then onion. Cook 5 minutes until soft. Add ginger and green chilies, cook 1 minute.
- 2
Cook vegetables
Add potatoes, turmeric, coriander, cumin, chili powder, and salt. Stir and cook 5 minutes. Add cauliflower and tomatoes, cover, and cook 15 minutes, stirring occasionally, until vegetables are tender and lightly golden. Sprinkle garam masala and cilantro.
- 3
Serve
Serve as a dry sabzi with roti, dal, and pickle on the side.
Nutrition per serving: 220 cal · 6g protein · 32g carbs · 8g fat · 6g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
