Indian Aloo Gobi Curry

This vegan-friendly Indian Aloo Gobi Curry is full of flavor and perfect for a weeknight dinner! It takes only 10 minutes of preparation time before cooking this delicious curry in 25 minutes! Enjoy this flavorful dish with rice or naan bread!

Cooking Equipment:

Saucepan, wooden spoon

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Indian

Keywords:

Indian, Aloo Gobi, Curry, Vegan, Dinner

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 tablespoons vegetable oil

1 teaspoon cumin seeds

1 onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground ginger

1 teaspoon ground coriander

½ teaspoon turmeric powder

½ teaspoon garam masala powder

1 large potato, peeled and diced into small cubes

½ head cauliflower, cut into small florets

¼ cup frozen peas

Salt to taste

Cooking Instructions:

Heat the oil in a large saucepan over medium heat. Add the cumin seeds and fry for 30 seconds until fragrant.

Add the onion and garlic and cook for 3-4 minutes until softened.

Add the ginger, coriander, turmeric and garam masala powders and cook for another minute until fragrant.

Add the potato cubes and cauliflower florets to the pan and stir to combine with the spices. Cook for 5 minutes until lightly browned.

Pour in enough water to just cover the vegetables (about 1 cup). Bring to a boil then reduce heat to low and simmer for 15 minutes or until vegetables are tender but not mushy.

Add the frozen peas and season with salt to taste. Simmer for another 5 minutes or until peas are cooked through. Serve hot with rice or naan bread if desired.

Nutrition:

Calories – 300; Fat – 10g; Carbohydrates – 40g; Protein – 8g

Rating:

Did You Know?

The state of Punjab is known for its use of fenugreek leaves in dishes, such as methi paratha and methi chicken.