Aloo Gobi is a classic and comforting Indian dish made with potatoes (aloo) and cauliflower (gobi), simmered in a fragrant mix of spices. It’s a flavorful, nutritious, and vegan-friendly dish that can be enjoyed as a main or a side dish with roti, naan, or rice.

Ingredients

• 2 medium potatoes (aloo), peeled and cut into cubes
• 1 medium cauliflower (gobi), cut into florets
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp red chili powder (adjust to taste)
• 1 tsp garam masala
• 1 medium onion, finely chopped
• 2 tomatoes, chopped or pureed
• 2 green chilies, slit (optional)
• 1 tsp ginger-garlic paste
• 1 tsp dried fenugreek leaves (kasuri methi, optional)
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Prepare the Vegetables:

   • Peel and cube the potatoes into small pieces.
   • Wash and cut the cauliflower into bite-sized florets. Set aside.

2. Cook the Potatoes and Cauliflower:

   • Heat oil in a large pan or wok over medium heat.
   • Add cumin seeds and allow them to splutter for a few seconds.
   • Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.
   • Stir in the ginger-garlic paste and cook for 1-2 minutes, until fragrant.

3. Add the Tomatoes and Spices:

   • Add the chopped tomatoes (or pureed) and cook for 4-5 minutes until they soften and release their juices.
   • Sprinkle in turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Stir well and cook the mixture for another 2 minutes to allow the spices to blend.

4. Cook the Potatoes:

   • Add the cubed potatoes to the pan and stir to coat them with the spices.
   • Cover and cook for 8-10 minutes, stirring occasionally, until the potatoes start to soften.

5. Add the Cauliflower:

   • Add the cauliflower florets to the pan and mix gently.
   • Cover the pan and cook on low heat for another 10-12 minutes, or until the potatoes and cauliflower are tender. Stir occasionally to prevent burning.

6. Finish the Dish:

   • Once the potatoes and cauliflower are cooked through, sprinkle in the garam masala and dried fenugreek leaves (if using). Stir well to combine.
   • Cook for another 2-3 minutes for the flavors to meld together.

7. Garnish and Serve:

   • Garnish with fresh coriander leaves for a burst of freshness and color.
   • Serve Aloo Gobi – Vegan hot with roti, naan, paratha, or steamed rice.

Serving Suggestions:

Enjoy Aloo Gobi – Vegan as a side dish with a larger Indian meal or as a main with your favorite bread or rice. You can also pair it with a cooling yogurt-based side like raita or a simple cucumber salad to balance the heat and spices.

This simple yet flavorful dish is a perfect combination of comforting potatoes and cauliflower, making it a go-to recipe for any vegan or vegetarian meal!